Makes 4 main dish servings or 6 side dish servings
½ cup panko crumbs
1 teaspoon white truffle oil
1 ½ cups heavy whipping cream
3 ½ ounces sharp cheddar cheese, grated
3 ½ ounces medium cheddar cheese, grated
3 ½ ounces Fontina cheese, grated
2 slices Velveeta cheese
1 pound large shell macaroni
1 ½ cups edamame (thawed, if frozen)
In a sauté pan, heat the white truffle oil over medium heat. Add the panko crumbs, reduce the heat to medium low, and sauté until golden brown, stirring constantly. Remove the pan from the heat and set aside.
Fill a large pot with water, add a generous amount of salt, and bring to a boil. Add the macaroni and return to a boil, reduce the heat and cook for approximately 6 to 7 minutes. If using previously frozen edamame, add to the pot with the pasta and continue cooking for another 2 minutes. The pasta should be al dente. Drain the pasta and edamame, and return to the pot.
While the pasta is cooking, prepare the cheese sauce. In a medium saucepan, add the whipping cream and heat to the scalding point. Then, add the cheese in three additions, stirring or whisking until completely melted before adding more cheese.
Pour the cheese sauce over the pasta, add the edamame (if using fresh), and stir until well combined. Serve, topping with the toasted panko crumbs.