1 lb short-cut pasta, such as Gemelli
3 oz Black Truffle Butter
1/2 cup all-purpose Flour
1 quart Whole Milk, heated
1/4 cup Brown Mustard
12 oz Wisconsin Gruyere Cheese, grated
4 oz Wisconisin Sharp Cheddar, grated
4 oz Wisconsin Fontina, grated
1 tsp freshly ground Black Pepper
1-1/2 tbsp salt
3 slices Rye Bread
1 tbsp Butter
1 tsp Garlic Salt
Preheat oven to 375 degrees.
Prepare pasta according to package directions, removing it from the water a minute or two before cooking time to make sure it’s appropriately al dente. Drain pasta and set aside.
While pasta is cooking, toast the rye bread. When finished, lightly butter toast, then coarsely chop and throw in the food processor. Add garlic salt and pulse until bread is crumby. Set aside.
Empty the quart of milk into one large saucepan, on medium-high heat. Stir occasionally.
In another large saucepan, melt the truffle butter. Once liquid, stir in the flour. Cook for a few minutes, stirring continuously, until butter and flour are thick and creamy. Slowly begin whisking in the hot milk until you have one great white sauce, then add the mustard and combine.
Pour mixture into a large bowl with gruyere, cheddar and fontina and combine. Season with salt and pepper, then add drained pasta. Mix well, then transfer to a 13x9 casserole dish. Top with bread crumbs and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve nearly immediately.