Looking to switch things up from the mac and cheese you were making as a student? Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. Starchy pasta cooking water mingles with melted cheese to create a creamy, gooey sauce that still feels light. Black Périgord truffles and Comté cheese are a natural pairing. Simply gorgeous and decadent.
Preheat the oven to 180°C. With the butter, grease two 4-in. round or square baking pans or ramekins.
Add the milk, garlic, ground mustard, nutmeg, smoked paprika, pepperoncino, salt, and pepper to a blender. Blend to combine.
Stir together the grated Comté with the seasoned milk mixture and macaroni in a large bowl.
Divide among the buttered baking pans, cover each with foil, and bake until the pasta is tender, about 25 mins. Remove the foil.
Divide the black truffles, and truffle oil between the baking pans and gently stir to evenly mix the ingredients.
Return the pans to the oven and bake (without the foil this time) until a golden color, about 20 mins.
Let cool at least 5 mins., then serve.