Four Cheese Macaroni with Truffle Oil

6 – 8 Cups cooked Macaroni Noodles

½ cup crumbles feta cheese

½ cup old cheddar cheese

½ cup provolone cheese

¼ cup grated Grana Padano Cheese

¼ cup Liquid Gold Butter Flavoured Olive Oil

¼ cup flour

2 cups whole milk

1 tsp salt

½ tsp fresh cracked black pepper

2 Tbsp chives

1 Tbsp Liquid Gold Black Truffle Oil

1 cup Panko Crumbs

1 Tbsp Liquid Gold Koroneiki

1 Tbsp chopped Parsley

1 tsp chopped garlic


Heat butter flavoured oil in a medium saucepan on medium heat. Add the flour and stir in to make a smooth paste. Cook stirring constantly for about 3 minutes.

Using a whisk, stir in about ¼ of the milk and mix until perfectly smooth. Add the remaining milk, whisking again until smooth. Cook over medium heat until the sauce has thickened, about 10 minutes.

Add the cheeses, salt and pepper to the sauce. Stir until the cheese melts and sauce is silky smooth.

Add the chives and Truffle oil, stir, then pour over cooked noodles.

Combine the Crumbs, Olive oil, parsley and garlic in a small bowl. Pour macaroni and sauce into a large baking dish, and top with crumbs.

Bake at 350 degrees until hot and bubbly, about 30 minutes.
Remove from oven and let cool a bit before serving.

Serves 6 – 8 people


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