Instructions
- First, prepare the Mac & Cheese Filling. Cook the Cavatappi Pasta according to package directions. Drain and set aside.
- In a saucepan, melt the 4 tbsp Butter over medium heat. Whisk in the 4 tbsp Flour and cook for 3-4 minutes to create a roux.
- Gradually whisk in the 2 cups Heavy Cream until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 10-12 minutes, or until thickened.
- Remove from heat and stir in the 1/2 cup Gruyere Cheese, 1/4 cup Parmesan Cheese, 1 tbsp Black Truffle Oil, and 1/4 tsp White Pepper until the cheese is melted and the sauce is smooth. Add the cooked pasta and stir to combine. Set aside to cool slightly.
- Next, prepare the Churro Dough. In a saucepan, combine the 1 cup Whole Milk and 1/2 cup Butter. Bring to a boil.
- Remove from heat and add the 1 1/2 cup Brioche Flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
- Let the dough cool slightly for 5 minutes. Add the 3 Egg Yolks one at a time, mixing well after each addition. Stir in the 1 tsp Orange Blossom Water.
- Transfer the dough to a piping bag fitted with a star tip.
- Heat Grapeseed Oil in a deep fryer or large pot to 350°F (175°C).
- Pipe 2-3 inch lengths of dough directly into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the churros from the oil and place them on a paper towel-lined plate to drain.
- While still warm, carefully poke a hole in each churro bite and fill with the Mac & Cheese Filling using a piping bag or small spoon.
- Sprinkle with Maldon Sea Salt flakes before serving.
- Serve immediately and enjoy!
