Truffled Gnocchi Macaroni and Cheese

Ingredients

• 2 16 ounce boxes mini gnocchi
• 4 tablespoons truffle butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 1/2 cups Wisconsin swiss cheese (, grated)
• 1 cup Wisconsin white cheddar cheese (, grated)
• 1/2 cup plus 2 tablespoons Wisconsin parmesan cheese (, grated)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 1/4 cup dry bread crumbs
• 1 peeled garlic clove
• 1 tablespoon fresh Italian parsley

Instructions

1. 1

   Preheat oven to 375°F.

2. 2

   Cook gnocchi to al denté. according to package directions. Drain and set aside.

3. 3

   While pasta is cooking, prepare cheese sauce. Melt 3 tablespoons truffle butter in large saucepan or Dutch oven over medium heat. Add flour and whisk to combine, cooking over medium-low heat 3-4 minutes, whisking, until flour mixture becomes light brown in color. Add milk while whisking and cook over medium heat 5-10 minutes or until sauce thickens.

4. 4

   While the sauce cooks, melt remaining tablespoon of truffle butter. Add bread crumbs, 2 tablespoons parmesan cheese, melted butter, garlic clove and parsley to a food processor and process for 30 seconds or until minced. Set aside.

5. 5

   Remove sauce from heat and add swiss, white cheddar, and remaining 1/2 cup parmesan cheeses; stir until melted. Season with kosher salt and white ground pepper.

6. 6

   Add drained gnocchi to sauce and stir to combine. Pour into an 8x8-inch baking pan or 1 quart casserole dish and sprinkle with bread crumb mixture and additional parmesan cheese, if desired. Bake 10-15 minutes or until the top is lightly browned and bubbly. Serve immediately.