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.