Instructions

1. In a medium pot, boil water and cook the pasta according to the directions on the package until the pasta is al dente, about 6-8 minutes. Drain the pasta and run through cold water to prevent the pasta from continuing to cook and from sticking to each other.
2. In a medium sized bowl, whisk together milk and flour. Pour the mixture into a large nonstick skillet over low to medium heat. Use a spatula to stir to prevent the flour from clumping together. Add the shredded fontina and shredded cheddar cheese. Stir until the cheese has completely melted.
3. Add the pasta to the sauce and toss until all the pasta is coated with the cheese sauce. Season the pasta with black truffle salt.
4. Top the mac and cheese with grated parmesan cheese and a pinch of fresh thyme.
5. Serve this three cheese truffle mac and cheese warm.