8 ounces dry elbow macaroni
2 cups parmesan & herb bread crumbs
1 tablespoon cracked pepper
Finley chopped parley for garnish
2 cups cheddar cheese shredded
2 cups mozzarella cheese shredded
1 cup havarti Cheese shredded
1 cup cream cheese
3 cups table cream
½ cup butter
1 ½ cups Handsome Carver’s Chipotle Peanut Butter
½ vegetable stock
4 table spoons pure truffle oil
CHIPOTLE PEANUT BUTTER BÉCHAMEL SAUCE
In a large pot over medium heat melt butter and cream cheese. Once melted slowly whisk in cream, vegetable stock and truffle oil. Once combined add in Mr. Carver’s Chipotle Peanut butter and stir until well combined. Add fresh cracked pepper to taste.
Combine all three shredded cheeses and set aside in a large bowl with the bread crumbs separate
Bring six cups of lightly salted water to a boil. Add elbow macaroni and cook al dente. Rinse well in cool water.
THE MAIN EVENT
In an 8×8 casserole dish layer ingredients in the following order; noodles, béchamel, cheeses, breadcrumbs (lightly sprinkle). Generously layer in béchamel and cheese finishing the top layer with breadcrumbs and parsley to give the top a cheesy golden crust. Bake at 375 for 25 minutes.
Recipe and picture courtesy of Veronica Fine, for The Things I Wish I Knew