Servings: 8


  • 1 tablespoon black truffles, finely chopped
  • ½ a pound of any pasta of your choice by Helios Pasta Industry
  • 2 tablespoons olive oil
  • 3 tablespoons lightly-salted Organic Valley butter
  • ¾ cup bread crumbs
  • 1 small onion, finely chopped
  • ¼ cup white flour
  • 3 cups Organic Valley whole milk
  • 1 pound cheddar cheese by Cabot, grated
  • ½ pound Gruyere cheese, grated
  • salt to taste
  • black pepper to taste, coarsely crushed
  • ½ teaspoon paprika
  • 4 tablespoons fresh thyme, finely chopped
  • 1 bay leaf

Step 1

Cook the pasta till al dente. Add olive oil to it while cooking, so it doesn’t stick. Drain fully and set aside.

Step 2

Sauté onion in butter. Add flour, and then add milk gradually for smooth consistency. Cook to make white sauce. Use an immersion blender if the sauce turns out lumpy.

Step 3

Add salt, pepper, paprika, bay leaf and thyme to the sauce as it cooks. Sauce should not be runny.

Step 4

Mix the pasta, the sauce, and the minced black truffles.

Step 5

Put in a dish, top with crumbs, and bake at 375°F for approximately 45 minutes or till it bubbles.

Step 6

If truffles upset your grocery budget, you can substitute them with ½ a cup of minced, sautéed mushrooms!