Preparation

This recipe has been provided courtesy of Jikoni Recipe Archive.

Bring a HexClad Hybrid 8 QT Pot of water to a boil, add a generous helping of salt, and add the elbow pasta, allowing to boil until the pasta is al dente. When ready, strain the pasta and set aside. 

In a 5 QT Saucepan on medium heat, melt the butter. Immediately lower the temperature if the butter looks like it’s burning. Whisk in the flour to create a paste, then add the heavy whipping cream and whisk until combined. Add the chicken stock, and whisk to combine. Whisk in the egg until you have a thick sauce with no lumps. Add the minced garlic, and squeeze in the juice of the lemon. Add in your dry spices, and mix well. Add in the grated Aged Gouda cheese, then allow the cheese sauce to thicken on low heat, stirring frequently. Set aside some of the remaining grated cheese to be used for the topping.

Using a large mixing bowl, mix the remaining grated cheeses into the elbow pasta. Add in cheese sauce to coat all of the pasta. While mixing the pasta with the cheese sauce, drizzle in black truffle oil.

Spray a baking dish with non-stick spray, then pour the pasta and cheese mixture into you baking pan. Top with the remaining mozzarella cheese and sprinkle the top with paprika.

Bake in the oven at 425°F until golden brown (or preferred brownness).