Decadent Truffled Mushroom Macaroni & Cheese

1. Preheat Oven

Preheat your oven to 375°F. This step ensures that your oven is ready to go when you need it.

2. Sauté Mushrooms

In a large 12-inch sauté pan, melt 2 tablespoons of unsalted butter along with a drizzle of good olive oil over medium heat. Add the sliced shiitake and cremini mushrooms. Sauté them until they become tender, which should take about 3 to 5 minutes. Pour in ¼ cup of cream sherry and continue to cook for another 2 to 3 minutes until the sherry is absorbed. Season lightly with kosher salt and freshly ground black pepper.

3. Cook Pasta

While the mushrooms are cooking, bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to the package instructions until al dente, usually about 6 to 8 minutes. Drain the pasta well and set it aside.

4. Scald Milk

In a medium saucepan, scald 4 cups of whole milk over medium heat. Scalding means heating the milk until just before it boils; you’ll see bubbles forming around the edges. This step ensures that the milk doesn’t curdle when you add it to the roux.

5. Make Cheese Sauce

Next, in a large 4-quart saucepan, melt 3 ounces of white truffle butter. Whisk in ½ cup of all-purpose flour to form a roux. Cook this mixture for about 2 minutes, whisking constantly to avoid burning. Gradually whisk in the scalded milk, stirring continuously until the mixture thickens into a smooth, creamy sauce. This process is crucial as the roux and milk combine to form the base of your cheese sauce. Stir in 4 cups of grated Gruyère and 3 cups of grated extra-sharp white Cheddar. Continue to stir until the cheeses melt completely. Season the sauce with 2 teaspoons of kosher salt, 2 teaspoons of freshly ground black pepper, and ½ teaspoon of ground nutmeg.

6. Combine Pasta and Sauce

In a large bowl, combine the cooked pasta with the cheese sauce and two-thirds of the sautéed mushrooms. Mix well to ensure every piece of pasta is coated with the luscious sauce. Transfer this mixture into a 10 × 13 × 2-inch ovenproof baking dish.

7. Prepare Topping

For the topping, place 1.5 cups of diced white bread, 2 chopped garlic cloves, and 3 tablespoons of fresh parsley in a food processor. Pulse until you have coarse crumbs. Sprinkle these herbed bread crumbs evenly over the pasta. Arrange the remaining sautéed mushrooms on top.

8. Bake

Bake the mac and cheese in the preheated oven for 35 to 45 minutes, or until the top is bubbly and golden brown. Once baked, let the dish stand for 5 minutes before serving to allow the flavors to meld and the dish to set.