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Ingredients
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Pasta
Bacon
Béchamel Sauce
Cheese
Method
Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- 2
Cook the Bacon
In a large skillet over medium heat, cook the bacon lardons until crispy. Remove from the skillet and set aside, leaving the rendered fat in the pan.
Making the Béchamel Sauce
- 3
- 4
Add Milk
Slowly whisk in the whole milk, ensuring there are no lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.
- 5
Flavor the Sauce
Stir in the black truffle oil, salt, and black pepper. Remove from heat and add the cheddar and Gruyère cheese, stirring until melted and smooth.
Combine and Bake
- 6
Mix Everything Together
In a large mixing bowl, combine the cooked macaroni, béchamel sauce, and crispy bacon lardons. Stir until well combined.
- 7
Bake
Transfer the mixture to a greased baking dish. Optionally, top with additional shredded cheese or breadcrumbs. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until bubbly and golden on top.
