Description
Truffle Mac and Cheese with Sauteed Mushrooms is a creamy and indulgent twist on the classic comfort food, enhanced with earthy sautéed mushrooms and the luxurious aroma of truffle oil. This recipe perfectly blends sharp cheddar and nutty Gruyère cheeses, baked to golden perfection, creating a dish that is both familiar and gourmet, ideal for cozy dinners or entertaining guests.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni
Cheese Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour (or gluten-free flour for GF option)
- 3 cups whole milk or cream
- 1 cup sharp white cheddar cheese, freshly grated
- 1 cup Gruyère cheese, freshly grated
- 1/2 cup Parmesan cheese, freshly grated (plus extra for topping)
- 1 tsp truffle oil
- Salt and pepper, to taste
Mushrooms and Aromatics
- 2 tbsp butter or olive oil
- 8 oz fresh mushrooms (cremini, shiitake, or preferred variety), sliced
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente. Drain well and set aside, reserving a little pasta water in case it’s needed later to loosen the sauce.
- Sauté the Mushrooms: Heat butter or olive oil in a skillet over medium heat. Add finely chopped garlic and shallots and cook until fragrant. Add sliced mushrooms and sauté until they release their moisture and turn golden brown. Season with salt and pepper, then remove from heat and set aside.
- Prepare the Cheese Sauce: In a separate pot, melt butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes without browning. Gradually add the milk or cream, whisking constantly until the mixture thickens. Reduce heat to low and stir in the cheddar, Gruyère, and Parmesan cheeses until melted smoothly into a luscious sauce. Finish by drizzling in the truffle oil and seasoning with salt and pepper to taste.
- Combine and Bake: Gently fold the cooked macaroni and sautéed mushrooms into the cheese sauce. Transfer the mixture into a buttered baking dish, sprinkle extra Parmesan cheese on top, and bake at 350°F (175°C) for 20 minutes until bubbly and golden brown on top.
Notes
- Use freshly grated cheese instead of pre-shredded for better melting and flavor.
- Do not overcook the pasta; al dente texture holds better after baking.
- Be cautious with truffle oil; start with a small amount as it is very potent.
- Melt cheese over moderate heat to avoid grainy sauce texture.
- Add reserved pasta water if the cheese sauce feels too thick when combining with pasta.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg