Recipes

"Fill a large saucepan with 4 quarts of water, add the coarse salt and bring to a boil.

Add the macaroni, bring back to a boil and cook for 15 to 20 minutes.

Do not overcook, the macaroni should be ""al dente."" Drain well.

Meanwhile, prepare the sauce: Melt the 7 tablespoons butter in a saucepan, add the flour and mix well.

Stir in the milk, salt, pepper, and nutmeg and cook over medium heat, stirring constantly with a whisk until the mixture boils.

Let boil briefly.

Stir in the cream and about two-thirds of the Beaufort cheese.

Continue to cook until the cheese is melted.

Preheat the oven to 400° F

Finely chop or sliver the truffle, if using.

Use the tablespoon butter to coat the bottom and sides of an oval gratin dish.

Arrange a layer of the macaroni on the bottom of the dish.

Spoon a layer of the sauce over, and sprinkle a little of the truffle over the top.

Add another layer of macaroni and continue to layer the macaroni, sauce, and truffle in this manner, ending with a layer of sauce.

Arrange the remaining Beaufort over the top, and sprinkle evenly with the grated Parmesan.

Place in the preheated oven and cook for 20 minutes until the top is nicely browned."