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    Truffled Mac & Cheese

    clock-icon55 minutes
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    Pixicook editorial team

    A luxurious mac and cheese recipe featuring earthy mushrooms and a rich, creamy truffle-infused cheese sauce.

    Ingredients for Truffled Mac & Cheese

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Olive Oil

    as needed

    Substitute chevron-down

    Shiitake Mushrooms, sliced

    0 lb

    Substitute chevron-down

    Cremini Mushrooms, sliced

    0 lb

    Substitute chevron-down

    Cream Sherry

    cups

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Cavatappi

    0 lb

    Substitute chevron-down

    Whole Milk, scalded

    cups

    Substitute chevron-down

    White Truffle Butter

    0 oz

    Substitute chevron-down

    All Purpose Flour

    cups

    Substitute chevron-down

    Gruyère Cheese, grated

    cups

    Substitute chevron-down

    Extra-Sharp White Cheddar, grated

    cups

    Substitute chevron-down

    Ground Nutmeg

    teaspoons

    Substitute chevron-down

    White Bread, diced, crusts removed

    cups

    Substitute chevron-down

    Garlic Clove, chopped

    each

    Substitute chevron-down

    Flat Leaf Parsley, chopped

    tablespoons

    Substitute chevron-down

    How to Make Truffled Mac & Cheese

    1. Prepare the Mushrooms

    In a sauté pan, melt the butter with a drizzle of olive oil over medium heat. Add the sliced shiitake and cremini mushrooms, allowing them to sauté for about 3 to 5 minutes, until they're soft and fragrant. Pour in the cream sherry and let it cook for another 2 to 3 minutes, until the liquid is absorbed. Season with a pinch of salt and pepper, then set aside.

    2. Cook the Pasta

    Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook until al dente, approximately 6 to 8 minutes. Drain the pasta and keep it ready for assembly.

    3. Make the Cheese Sauce

    In a separate saucepan, scald the milk until it's warm but not boiling. In a large saucepan, melt the white truffle butter and stir in the flour to form a roux, cooking for about 2 minutes until it turns golden. Gradually whisk in the scalded milk, continuing to stir until you achieve a thick and creamy consistency. Remove from heat and fold in the grated Gruyère and extra-sharp white Cheddar cheese, seasoning with salt, pepper, and a touch of ground nutmeg.

    4. Assemble the Dish

    Combine the cooked pasta with the cheese sauce and two-thirds of the sautéed mushrooms in a large bowl, ensuring that every piece of pasta is generously coated. Transfer this mixture into a baking dish.

    5. Prepare the Breadcrumbs

    Pulse the diced white bread, garlic, and chopped parsley in a food processor until you have fine crumbs. Sprinkle these herbed breadcrumbs over the pasta, followed by the remaining mushrooms.

    6. Bake the Mac & Cheese

    Bake the dish in a preheated oven at 350°F (175°C) for 35 to 45 minutes, until the top is golden and the sauce is bubbly.


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