French in a Flash: Truffled Macaroni Gratin

Ingredients

• 1 cup crusty baguette 
• 0.3 pound round of président brie 
• 3 tablespoons butter black room temperature
• 3 tablespoons flour 
• 3 ounces gruyere cheese grated
• 1 cup cup heavy whipping cream 
• 1 pinch nutmeg 
• 1 pound rigatoni 
• 4 servings salt and pepper black
• 3 ounces cheddar cheese white grated
• 4 servings truffle oil black for drizzling
• 2.5 cups milk whole

Equipment

• bowl
• baking sheet
• oven
• baking pan

Directions

1. Preheat the oven to 400°F.
2. Cook the rigatoni in salted boiling water until just shy of al dente. It will continue to soften in the oven, so the last thing you want is soggy over-cooked pasta.
3. Mix the cooked, drained rigatoni with the cheese sauce in a large bowl.
4. Add the heavy cream, and toss. Divide into 4 buttered individual gratin dishes (you could also use a large baking dish). Use your fingers to rub the remaining tablespoon of truffle butter into the bread crumbs and the reserved cheese. Divide the topping evenly over the 4 gratin dishes.
5. Place the dishes on a baking sheet, and bake for 20 minutes, until the béchamel is bubbling, and the crumbs are golden.
6. Drizzle with a touch of black truffle oil, and serve super hot.