Step 1

In a large pot, bring the chicken broth to a boil. Add the cavatappi noodles and cook according to the package instructions until al dente. Drain and set aside.

Step 2

In the same pot, melt the unsalted butter and truffle butter over medium heat. Add the all-purpose flour and whisk continuously to form a roux. Cook for about 2 minutes until the mixture is bubbly and slightly golden.

Step 3

Gradually whisk in the heavy cream and milk, making sure there are no lumps. Continue to whisk until the mixture is smooth and begins to thicken.

Step 4

Add the garlic powder, onion powder, salt, white pepper, and black pepper to the mixture. Stir well to combine.

Step 5

Gradually add the shredded truffle Gouda, white cheddar, and mozzarella cheese to the pot, stirring constantly until all the cheese is melted and the sauce is smooth and creamy.

Step 6

Add the cooked cavatappi noodles to the cheese sauce and stir until all the noodles are well coated with the creamy cheese mixture.

Step 7

Transfer the truffle mac and cheese to a serving dish. Top with some additional shredded cheese and dust with paprika for color.

Step 8

Bake on 350°F covered for 25-30 minutes, then broil on high for 2-3 minutes or until there’s a nice cheesy and bubbly crust.

Step 9

Garnish with parsley and allow to rest for at least 10 minutes before serving.