Ingredients

• 1 pound macaroni
• Two 10-ounce cans cream of mushroom soup
• 4 ounces sharp Cheddar, grated
• 4 ounces Swiss cheese, grated
• 1 tablespoon truffle oil
• 1 cup 1/4-inch-diced celery (2 to 3 stalks)
• 1/2 teaspoon ground allspice
• Kosher salt and freshly cracked black pepper
• 2 cups canned fried onions

Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F.
3. Bring a large pot of water to a boil. Cook the macaroni according to the package directions. Drain and let cool, then transfer to a large bowl.
4. In a medium saucepan, heat the soup over medium heat, stirring often to prevent scorching. Whisk in the Cheddar and Swiss, followed by the truffle oil. Add a splash of water if it gets too thick.
5. Add the celery and allspice to the bowl of macaroni, then gradually pour over the cheese sauce--you can use less or more sauce depending on how creamy you want the casserole. Season with salt and pepper and fold together.
6. Transfer the mixture to a 9-by-13-inch baking dish and cover with the onions. Bake until the sides are bubbly and the interior is very hot, about 30 minutes. Serve.