Truffled Macaroni and Cheese
User Reviews
4.1
Truffled Macaroni and Cheese
Description
This Truffled Macaroni and Cheese starts with sautéeing finely diced cremini mushrooms until their moisture evaporates and flavors concentrate. A roux made from butter and flour is blended with milk, cream, and evaporated milk to create a smooth base. Truffle oil and truffle salt add an earthy aroma and distinct taste. Soft goat cheese and sharp cheddar melt into the sauce, which coats al dente pasta.
The mixture is poured into a buttered gratin dish and topped with bread crumbs moistened with truffle oil and seasoned with truffle salt and black pepper. Baking at a moderate temperature allows the casserole to bubble and develop a crisp, flavorful crust while maintaining a creamy interior.
Ideal for serving as a decadent main or side dish, truffled macaroni and cheese offers a luxurious twist on a classic comfort food, perfect for a special meal or gathering.
Ingredients
- 1/2 pound pasta cooked al dente
- 2-3 cremini mushrooms stems trimmed, and finely diced
- 2 Tbsp butter
- 2 Tbsp flour
- 1 1/2 cups milk
- 1/2 cup heavy cream or half and half
- 1/2 cup evaporated milk this helps keep the sauce creamy
- 2 tsp truffle oil
- 3/4 tsp truffle salt or to taste
- 8 ounces goat cheese soft, truffled
- 1 cup cheddar cheese shredded sharp
crumb topping
- 3 Tbsp bread crumbs
- truffle oil
- truffle salt
- black pepper fresh cracked
Instructions
- Preheat oven to 325F Lightly butter a gratin or other baking dish
- In a dry saucepan sauté the chopped mushrooms, stirring almost constantly, until they lose their moisture and start to turn dark. Add the butter and flour and cook for a minute or two, but don't let it brown.
- Slowly add in the milk, cream, and evaporated milk, stirring to blend. Turn the heat up a bit and cook the mixture, stirring constantly, until it just comes to a simmer and thickens. Don't let it come to a boil.
- Take off the heat, add the truffle oil and truffle salt, and let it cool for a minute.
- Add the cheeses and stir until the cheese is melted and the sauce is smooth. Fold in the cooked pasta and turn into your prepared pan.
- To make the breadcrumb topping, moisten the breadcrumbs with truffle oil and add a pinch of truffle salt. I also add some fresh cracked pepper. Sprinkle the crumbs over the pasta.
- Cook the mac and cheese for about 20 minutes, or until bubbling. If you'd like a little more browning, run it under the broiler briefly, but watch it very carefully so it doesn't burn.
- Serve the mac and cheese immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 17g | 34% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 872mg | 36% |
| Potassium | 357mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1301IU | 26% |
| Vitamin C | 3mg | 3% |
| Calcium | 343mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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