Ingredients:
1 lb elbow macaroni
2 tablespoons vegetable oil
8 oz. heavy cream
2 oz. grated Parmigiano cheese
3 oz. Fontina cheese
1.5 oz. dolce Gorgonzola
Truffle oil
Salt & black pepper to taste
Directions:
Follow directions on package to cook macaroni. Once cooked, rinse with cold water to stop the cooking process. Drain until completely free of water and toss with vegetable oil. Over low heat, reduce heavy cream until it thickens. Slowly stir cheeses into cream to ensure even melting. Once all cheese has been incorporated, add salt and pepper to taste before dividing into four bowls. Drizzle each bowl with truffle oil and serve promptly.
Photo By: Jazz Martin
Author: Executive Chef Eric Swartz
Reataurant: Davio's Northern Italian Steakhouse, Boston, MA, USA
Source: http://www.sceneboston.com/2010/04/davios-mac-cheese/