Bechamel, four cheeses make luscious, decadent side dish

Q: My boyfriend and I love Little Alley Steak in downtown Roswell. Our favorite side item to share is their triple cream mac & cheese, it’s so delicious! I’d absolutely love their recipe! — Mary Brown, Sandy Springs

A: Macaroni and cheese is definitely a “From the menu of” favorite. This one from Little Alley Steak’s executive chef Tony A. Manns Jr. has been on the menu of the restaurant since the first day it opened.

The sauce begins with a classic bechamel and then adds four cheeses and seasonings. Topped with fresh bread crumbs and truffle oil, this recipe hits all the buttons for a luscious, decadent side dish.

Little Alley Steak Triple Cream Mac & Cheese

1 (16-ounce) package cavatappi noodles

4 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups milk

Kosher salt, to taste

White pepper, to taste

Nutmeg, to taste

1/4 cup grated Parmesan

1/4 cup grated sharp cheddar

1/4 cup grated white cheddar

1/4 cup grated Gruyere

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Fresh bread crumbs, as needed

Finely chopped parsley, as needed

Truffle oil, to taste

Cook noodles according to package directions until just al dente.

While noodles are cooking, make bechamel by melting butter in a medium saucepan. Stir in flour and whisk until all flour is incorporated. Whisk in milk and continue to heat until mixture is smooth and thickened. Season to taste with salt, white pepper and nutmeg. Stir in Parmesan, sharp cheddar, white cheddar and Gruyere. Add onion powder and garlic powder and taste for seasoning. Set aside.

When pasta is ready, drain and combine bechamel with noodles and stir until well combined. May be made up to 1 hour ahead.

When ready to serve, preheat broiler.

In a small bowl, combine bread crumbs and chopped parsley.

Spoon prepared noodles into individual heatproof serving dishes and sprinkle with bread crumb mixture. Drizzle with truffle oil and broil just until lightly browned, 1 to 2 minutes. Serve immediately. Makes 8 servings.

Per serving: 362 calories (percent of calories from fat, 30), 14 grams protein, 49 grams carbohydrates, 1 gram fiber, 12 grams fat (7 grams saturated), 33 milligrams cholesterol, 156 milligrams sodium.