Sautéed Mushroom & Truffle Oil Mac n' Cheese
 
Prep time
Cook time
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Mac n' cheese has never tasted so decadent! Sautéed mushrooms and truffle oil are added to this comforting, classic dish, giving it a delicious makeover.
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1lb elbow macaroni
  • 1 Tbsp truffle oil
  • 6 Tbsp unsalted butter
  • About 4 cups cremini mushrooms, sliced
  • 4 Tbsp all-purpose flour
  • 3 cups milk, room temperature
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 cups grated sharp white cheddar
  • 1 cups grated Gruyere
  • ½ cup panko crumbs
Instructions
  1. Preheat the oven to 375°. Grease an 8x8-inch baking dish; set aside.
  2. Bring a large pot of water to a boil. Add macaroni; cook for 2 minutes less than package directions, until pasta is almost al dente. Drain macaroni well and return to pot, stir in truffle oil while noodles are still warm, then set aside.
  3. Meanwhile, heat 2 Tbsp of the butter in a large saucepan over medium heat. Saute mushrooms until softened and browned, stirring often, about 15 minutes; transfer to a separate bowl and set aside.
  4. In the same saucepan, melt butter over medium heat. When butter bubbles, add flour, whisking constantly for 1 minute.
  5. Slowly pour milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until thickened and bubbly, 5-10 minutes.
  6. Remove pan from heat. Stir in salt, black pepper, 1½ cups cheddar, ¾ cups Gruyere, until melted. Pour cheese mixture into the pot of noodles; add in mushrooms and stir well. Transfer to prepared baking dish.
  7. Sprinkle the top with the remaining cheddar and Gruyere, then panko crumbs. Bake until browned on top, about 25-30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Recipe by Port and Fin at https://portandfin.com/sauteed-mushroom-truffle-oil-mac-n-cheese/