1 cup good breadcrumbs
1/2 cup freshly grated Parmigiano Reggiano cheese
3 tablespoons The Well Dressed Olive's White Truffle Olive Oil
2 tablespoons unsalted butter, plus extra for buttering the dish
1 tablespoon unsalted butter, melted
2 tablespoons all purpose flour
2 cups half and half
1/4 lb grated Swiss cheese
1/4 lb grated Fontina cheese
1/4 lb grated Cheddar cheese
freshly grounded black pepper
1 lb elbow macaroni
Preheat oven to 375 degrees. Bring a large pot of lightly salted water to a boil.
In a small bowl, mix breadcrumbs, 1 tablespoon melted butter and 1 tablespoon The Well Dressed Olive's White Truffle Olive Oil. Set aside.
In a large, heavy saucepan, melt 2 tablespoons butter over medium heat.
Add the flour and whisk for 3 minutes, or until the mixture is thoroughly combined and forms a thick paste.
Whisk in the half and half slowly and bring to a simmer. Cook for 4 minutes.
Stir in Swiss, Cheddar and Fontina cheese, stirring until melted. Add remaining white truffle oil and add salt and pepper to taste.
Add pasta to boiling water and cook according to package directions. Drain well.
Add half the pasta to the cheese mixture and stir well. Ad more pasta to mixture to create the desired pasta to sauce ratio, according to your preference.
Butter a 2 qt baking dish and pour pasta into dish.
Top with breadcrumb mixture and bake for 25-30 minutes until casserole is bubbly and breadcrumbs are golden brown.