Nothing says comfort food quite like a bowl of mac and cheese, but this version takes it to new heights with the addition of earthy mushrooms and a hint of luxurious truffle oil. Perfect for a cozy evening or a special occasion, this Truffle Mushroom Mac and Cheese is sure to impress and satisfy.
Start by bringing a pot of salted water to a boil, and cook your elbow macaroni according to the package instructions. Once it's al dente, drain it and set it aside while you prepare the sauce.
In a large saucepan over medium heat, melt the butter. Toss in the chopped mushrooms and let them sauté for about 5 minutes, stirring occasionally, until they're golden brown. This releases their natural juices and intensifies their flavor.
Add the minced garlic to the pan, and cook for just another minute until it's fragrant. Be careful not to let it burn, as burnt garlic can make the dish bitter.
Sprinkle in the flour and cook it for about a minute. This forms a roux that will thicken your sauce. Gradually whisk in the milk, stirring continuously to avoid lumps. Let it cook until the mixture is smooth and thickened, which should take a few minutes.
Reduce the heat to low, and stir in the Gruyère and white cheddar cheese, allowing them to melt into a creamy, cohesive sauce. Stir frequently so it doesn't stick or scorch.
Combine the cooked macaroni with the cheese sauce, and add the truffle oil, salt, and black pepper. Stir everything together so the pasta is well-coated with the luscious sauce.
Transfer the mixture to a greased baking dish. Sprinkle the top with Parmesan cheese, then broil it for 3–5 minutes. Keep a close eye on it; you want the top golden and bubbly but not burnt.
Once it's out of the oven, scatter the chopped parsley over the top for a fresh finish. Serve it up warm and enjoy!
This decadent mac and cheese pairs beautifully with a light, crisp salad or roasted vegetables. A glass of chilled white wine complements the truffle flavors nicely, making it a perfect choice for an elegant dinner.
Elbow macaroni is the classic choice that holds sauce beautifully. The unsalted butter provides a rich base for sautéing. Chopped cremini mushrooms add an earthy depth, while garlic enhances their flavor. All-purpose flour thickens the sauce, and whole milk gives it a creamy texture. Gruyère cheese offers nutty richness, and white cheddar cheese adds a sharp contrast. Truffle oil is the secret to that luxurious, aromatic finish. Season with salt and black pepper to taste. Parmesan cheese forms a crispy, golden topping. Finally, fresh parsley adds a pop of color and freshness.
Share