Truffle Mac and Cheese
Ingredients
The pasta
-
16
ounces
small shell or elbow pasta
Sauteed mushrooms
-
12–16
ounces
mushrooms (cremini, shiitake, oyster, chanterelle, porcini, maitake)
-
½
onion
diced onion
-
2
tablespoons
olive oil
-
3
tablespoons
fresh thyme (divided)
Truffle cheese sauce
-
¼
cup
butter (or olive oil)
-
⅓
cup
flour
-
4
cups
whole milk (or half and half and water, or soy milk)
-
8
ounces
gruyere cheese (or white cheddar)
-
¼
cup
pecorino cheese
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
1
teaspoon
dijon mustard (or yellow mustard powder)
-
a pinch
nutmeg
-
1–3
tablespoons
truffle oil
Crispy topping
-
¾
cup
panko
-
¼
cup
pecorino or parmesan cheese
-
1
tablespoon
truffle oil
Optional ingredients
-
2
handfuls
chopped spinach
Instructions
- Preheat the oven to 375°F.
- Cook the pasta in salted boiling water until al dente, then drain and coat with olive oil.
- Sauté the mushrooms and onions in olive oil, seasoning with salt, pepper, and thyme.
- In a small bowl, mix panko with pecorino cheese and olive oil.
- Make the truffle cheese sauce by browning butter, whisking in flour, then adding milk gradually until thickened.
- Stir in gruyere, pecorino, salt, pepper, dijon, thyme, and truffle oil into the sauce until smooth.
- Combine the sauce with pasta and 2/3 of the sautéed mushrooms, adding spinach if desired.
- Transfer to a buttered baking dish and top with the panko mixture.
- Bake uncovered for 15 minutes, add remaining mushrooms, and continue baking until golden and bubbly for another 10-15 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
577
Total fat
27.1g
Total carbohydrates
59.7g
Total protein
24g
Sodium
628.5mg
Cholesterol
64.2mg
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