Truffle Mac and Cheese
Total Time
1 hour
Prep Time
30 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(7)
Ingredients
8 servings
- 16 ounces pasta- small shell or elbow (see notes)
- 12-16 ounces mushrooms- cremini, shiitake, oyster, chanterelle, porcini, maitake, sliced or torn.
- ½ an onion, diced
- 2 tablespoons olive oil
- 3 tablespoons fresh thyme (divided) or sub 1 tablespoon dry thyme
- ¼ cup butter (or sub-olive oil)
- 1/3 cup flour
- 4 cups whole milk (or sub ½ and ½ and water, or soy milk)
- 8 ounces gruyere- or white cheddar ( or a mix, about 3 cups shredded) please see notes.
- ¼ cup pecorino cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dijon mustard ( or sub-yellow mustard powder)
- pinch nutmeg
- Truffle oil to taste 1-3 tablespoons
- ¾ cup panko
- ¼ cup pecorino or parmesan
- 1 tablespoon truffle oil
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Preparation
Step 1
Preheat oven to 375F.
Step 2
Cook pasta
Step 3
Bring a large pot of salted water to boil and cook pasta according to the directions on the package. Cook to al dente. Drain and rinse in cold water, and place this back in the same pot, and coat with a little olive oil to prevent sticking.
Step 4
Saute Mushrooms
Step 5
Simultaneously, saute the mushrooms and onions in an extra-large skillet with olive oil, over medium heat, stirring occasionally. Season them with salt and pepper and add 1 tablespoon of fresh thyme (or 1 teaspoon dry).
Step 6
Crispy Topping:
Step 7
In a small bowl, mix the panko with ¼ cup pecorino cheese, and olive oil (or use more truffle oil) and remaining thyme.
Step 8
Make the creamy truffle cheese sauce
Step 9
(You can do this also at the same time if you feel confident). Heat butter over medium heat and let it get golden (like brown butter) lower heat if need be. Once it smells deliciously nutty, whisk in the flour and cook for one minute. Add 1 cup of milk, and whisk over medium heat until it thickens noticeably. Whisk in remaining milk, and continue to heat, whisking often to almost a simmer,stirring so the bottom doesn’t burn. Once hot, lower heat to low- stir in the gruyere cheese, pecorino, salt, pepper, dijon and 1 tablespoon fresh thyme ( or 1 teaspoon dry). Whisk until the cheese is completely incorporated and you have a smooth, creamy sauce. Turn off the heat and stir in truffle oil to taste. As all are different, start conservatively adding more as you like. Adjust salt- you want this to taste rich and slightly salty as the pasta will soak much of this up.
Step 10
Combine
Step 11
Pour the creamy Truffle Cheese Sauce over the drained pasta in the pot. Stir in 2/3rds of the sauteed mushrooms (saving some for the top). Stir in a handful or two of chopped spinach if you like-somehow this always makes me feel better- up to you. 😉
Step 12
Taste
Step 13
Adjust salt, pepper and truffle oil.
Step 14
Assemble
Step 15
Pour into a buttered 9 x13-inch baking dish. Sprinkle with the panko mixture.
Step 16
Bake
Step 17
uncovered in a 375F oven for 15 minutes, add remaining mushrooms to the top, and continue baking until bubbly and golden, another 10-15 minutes.
Step 18
Save recipe for the next time?
