The recipe serves 2, but I've started making this for Thanksgiving too - for that I quadruple the recipe and add in a little extra pasta.
Step 1: Supplies
Medium to Small Sauté Pan
Oven Safe Bowl or Ramekin (depending on how much you are making) - mine are about 7oz each
1 Cup Heavy Cream
1 1/2 Cups Cooked Pasta - I used orchiette for this Instructable
2 Tbsp White Truffle Oil
Pinch of salt (or to taste)
1/2 Cup Grated Fontina Cheese
1/2 Cup Grated Parmesan Cheese
1/4 Cup Panko Bread Crumbs
Step 2: Boil the pasta
Bring a pot of water to a rolling boil and drop in your pasta and add a little olive oil to the water, so the pasta doesn't stick together. To get 1.5 cups of pasta, use about 3/4 cups of dry pasta.
Follow directions on the package for timing. I cooked the orchiette for about 5-6 minutes.
Once its done, drain it and set it off to the side.
Step 3: Boil the cream
In your medium to small sauté pan, bring the cream to a boil. Once it is boiling, let it reduce slightly - meaning let it keep boiling for about 30 seconds to a minute.
A good tactic if your cream starts to boil over is blowing on it and/or stirring it. You can also reduce the heat, and once things are under control bring it back up again.
Step 4: Add the pasta, truffle oil and salt
Bring everything back to boiling for 2-3 more minutes.
Step 5: Add the cheese!
Add both cheeses and stir until the cheese is just melted.
If the consistency seems too thin, just add more cheese. If it seems to thick, add more cream.
Step 6: Transfer to your oven safe ramekin or bowl
I have these cute ceramaic containers, which I love to use with this recipe for individual servings - no fighting over who gets the last bite!
Step 7: Top with Panko bread crumbs
Sprinkle a nice layer over the top of your mac'n'cheese dish.