1 lb. box of elbow pasta
3 Tablespoons butter
3 Tablespoons flour
3 cups milk
1 pkg. (8 oz.) shredded Sharp cheddar cheese
Truffle oil (optional)
Seasoned bread crumbs
Cook pasta in boiling water according to directions on package. Drain, set aside and keep warm.
In a saucepan, melt butter, then add flour and stir to create a paste.
Add milk and stir with whisk until it is the consistency of a thin gravy (add additional flour or milk if needed).
Add cheese and stir until melted. Add truffle oil, if desired.
Add cooked pasta and stir until coated. Pour in casserole dish.
Bake at 350 F. for approximately 1 hour or until bubbly and golden brown. Sprinkle with bread crumbs 5 minutes before removing from oven.