- 1 box De Cecco Elbow Pasta
- 4 cups whole milk
- 1 block aged white Cheddar, grated
- 1 head broccoli, cut into small florets
- 1 cup mushrooms, sliced
- White truffle oil, as desired
- Fresh thyme leaves
- Salt and pepper to taste
Bring a large pot of water to a boil. Once the water boils, season with salt. Place the pasta in the boiling water and follow the cooking time on the box.
Drain the pasta into a colander and place on a cookie sheet to cool to room temperature.
Place a smaller pot, filled one third full with water, on the stove and bring to a boil. Once boiling, reduce the heat until the water is simmering. Place a stainless steel bowl on top of the pot to create a double boiler. Pour the milk into the bowl and heat until quite hot.
It is very important to use this method to avoid burning the milk. Once the milk is very hot gradually add the grated cheese while whisking slowly.
Once all the cheese has been added and you have reached a smooth texture, remove the sauce from the heat and set aside.
Blanch the tiny broccoli florets in heavily-salted water just until they turn bright green and are slightly tender. Remove them from the water and shock in an ice water bath.
To build the dish, take a frying pan and place it on the stove over medium heat. Add the mushrooms and sauté in a little butter until tender.
Add the broccoli, cheese sauce, and truffle oil to taste. Add the pasta gradually to make sure you don’t put more than the amount of sauce you have.
Season to taste with salt, pepper and fresh thyme leaves. Place in a serving dish and finish with more fresh thyme leaves.