1 lb macaroni pasta
1 oz white truffle oil
1/2 white onion
1 bay leaf
2 1/2 c whole milk
1/2 c grated Parmesan cheese
1/2 c shredded white cheddar cheese
3 slices of American cheese
1 bunch of chives (minced)
1/3 c all-purpose flour
3 oz butter
First, bring a large pot of lightly salted water to a boil for the pasta. Now, in a small saucepot, add the rough chopped onion, milk, and bay leaf and slowly bring to a low boil. Then, reduce to a simmer and let cook for 20 minutes.
While this is happening, we can make our roux (thickening agent made of flour and butter). You will do this by slowly melting the butter in a sauté pan on low heat. When the butter has completely melted, incorporate the flour by adding it slowly and whisking it in.
After the milk and onion mixture has simmered for 20 minutes, remove the bay leaf and liquefy using a blender. At this point, you will add the truffle oil and the roux to the mixture, resulting in a slightly thicker creamy sauce.
Return the sauce to the small saucepot and slowly whisk in the cheeses, adding a little bit at a time. When the sauce is finished, salt and pepper to your liking. While you are finishing your sauce, you can cook the pasta in the boiling salted water for about 10 minutes, strain, and in a large bowl mix the pasta and cheese sauce and garnish with a little bit of minced chives.