Instructions
- Cook Cavatappi Pasta according to package directions. Drain and set aside.
- In a medium saucepan, melt Unsalted Butter over medium heat. Whisk in All-Purpose Flour and cook for 2-3 minutes, creating a roux.
- Gradually whisk in Whole Milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in Sharp White Cheddar Cheese, Gruyere Cheese, Parmesan Cheese, Truffle Oil, Nutmeg, Salt, and White Pepper until cheese is melted and sauce is smooth. Add cooked pasta to the cheese sauce and mix well.
- Let the Mac and Cheese cool completely (refrigerate for 30 minutes) so it can be handled. Form the mac and cheese into approximately 6 log shapes.
- In a shallow dish, combine Panko Bread Crumbs and Parmesan Cheese. Mix well.
- Dip each log into beaten Egg, then coat thoroughly with the Parmesan-Panko mixture.
- Heat Grapeseed Oil in a large skillet over medium-high heat. Fry the mac and cheese rolls for 3-4 minutes per side, or until golden brown and crispy.
- Remove from skillet and drain on paper towels. Serve immediately.
