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Truffle Mac and Cheese with Sauteed Mushrooms

Truffle Mac and Cheese with Sauteed Mushrooms
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Indulge in creamy Truffle Mac and Cheese with Sauteed Mushrooms, a rich and flavorful twist on classic comfort food. This dish combines perfectly melted sharp cheddar and Gruyère cheeses with earthy sautéed mushrooms and aromatic truffle oil, creating a luxurious and satisfying meal ideal for weeknights or special occasions.

Ingredients

Scale

Pasta

  • 8 oz elbow macaroni pasta

Cheese Sauce

  • 4 tbsp butter
  • 1/4 cup all-purpose flour (or gluten-free flour alternative)
  • 3 cups whole milk
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • Salt and pepper, to taste
  • Truffle oil, 1-2 tsp

Mushrooms

  • 8 oz fresh cremini or baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 1–2 tbsp butter or olive oil
  • Salt and pepper, to taste

Topping (Optional)

  • 1/2 cup Parmesan cheese, grated

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 7 to 8 minutes. Drain and set aside to prevent overcooking.
  2. Sauté the Mushrooms: Heat butter or olive oil in a skillet over medium heat. Add minced garlic and sliced mushrooms, cooking until golden brown and tender, approximately 5-7 minutes. Season with salt and pepper to taste.
  3. Make the Cheese Sauce: In a separate saucepan, melt butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes. Gradually whisk in the milk and stir continuously until the sauce thickens. Lower the heat and add shredded cheddar and Gruyère cheeses, stirring until melted and smooth. Season with salt and pepper.
  4. Combine Ingredients: Add the cooked pasta and sautéed mushrooms into the cheese sauce. Drizzle truffle oil sparingly and gently mix to evenly distribute the flavor without overpowering the dish.
  5. Bake and Serve: Transfer the mixture to a buttered baking dish. Sprinkle Parmesan cheese on top if using. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until bubbly and golden on top. Serve warm.

Notes

  • Use fresh shredded cheese for better melting and flavor compared to pre-shredded options.
  • Reserve some pasta cooking water to adjust sauce consistency if needed.
  • Use truffle oil sparingly as its aroma and flavor are very potent.
  • Brown mushrooms well to enhance their umami and deepen flavor.
  • Combining cheddar and Gruyère cheeses provides complexity and richness to the sauce.

Nutrition

Keywords: truffle mac and cheese, sautéed mushrooms, comfort food, gourmet mac and cheese, truffle oil, creamy pasta dish

Find it online: https://jamescookes.com/truffle-mac-and-cheese-with-sauteed-mushrooms/