Description
Truffled Macaroni and Cheese is a decadent twist on a classic comfort dish, featuring a creamy blend of truffled goat cheese, sharp cheddar, and infused with the earthy aroma of truffle oil and truffle salt. Cooked pasta is enveloped in a rich sauce made from a combination of milk, cream, and evaporated milk, enhanced with sautéed cremini mushrooms. Finished with a crispy truffle-oil-infused breadcrumb topping and baked until bubbling and golden, this luxurious casserole offers a sophisticated flavor perfect for special occasions or indulgent dinners.
Ingredients
Scale
Macaroni and Cheese
- 1/2 pound pasta, cooked al dente
- 2-3 cremini mushrooms, stems trimmed and finely diced
- 2 Tbsp butter
- 2 Tbsp flour
- 1 1/2 cups milk
- 1/2 cup heavy cream (or half and half)
- 1/2 cup evaporated milk
- 2 tsp truffle oil
- 3/4 tsp truffle salt (or to taste)
- 8 ounces truffled soft goat cheese
- 1 cup shredded sharp cheddar cheese
Topping
- 3 Tbsp bread crumbs
- Truffle oil (to moisten breadcrumbs)
- Truffle salt (a pinch)
- Fresh cracked black pepper (to taste)
Instructions
- Preheat and prepare dish: Preheat your oven to 325°F. Lightly butter a gratin or baking dish to prevent sticking and to prepare for baking the mac and cheese.
- Sauté mushrooms: In a dry saucepan over medium heat, sauté the finely diced cremini mushrooms, stirring almost constantly until they lose their moisture and begin to darken, concentrating their earthy flavor.
- Make the roux: Add the butter and flour to the mushrooms and cook for 1–2 minutes, stirring constantly, but be careful not to let the mixture brown. This forms the base of your sauce.
- Add dairy liquids: Gradually pour in the milk, heavy cream, and evaporated milk while stirring continuously to blend them smoothly with the roux.
- Thicken the sauce: Increase the heat slightly and cook, stirring constantly, until the mixture just begins to simmer and thickens to a creamy consistency; avoid boiling.
- Flavor the sauce: Remove the saucepan from heat. Stir in the truffle oil and truffle salt, then let the sauce rest for a minute to meld flavors.
- Add cheeses: Incorporate the truffled soft goat cheese and shredded sharp cheddar, stirring until the cheeses melt completely and the sauce is smooth and luscious.
- Combine pasta and sauce: Fold the cooked al dente pasta gently into the cheese sauce ensuring each piece is evenly coated. Transfer this mixture into the prepared baking dish.
- Prepare breadcrumb topping: Moisten the bread crumbs with a drizzle of truffle oil, sprinkle a pinch of truffle salt, and add fresh cracked black pepper to taste. Evenly distribute this topping over the pasta.
- Bake: Place the dish in the oven and bake for about 20 minutes, or until the mac and cheese is bubbling and the topping is golden.
- Optional broil: For extra browning, briefly place under the broiler – watch carefully to prevent burning.
- Serve immediately: Remove from oven and serve hot to enjoy the full truffle-infused creamy goodness.
Notes
- Truffle Mac and Cheese is a luxurious baked pasta dish with a rich, creamy sauce enhanced by truffled cheese, truffle oil, and truffle salt.
- Be careful not to overcook the sauce to avoid breaking the cheese sauce.
- The mixture of milk, cream, and evaporated milk creates a perfectly rich, creamy texture.
- Use fresh cracked black pepper to enhance aroma without overpowering the truffle flavors.
- Broil briefly only if you want a crispier breadcrumb topping, watching closely to prevent burning.
- Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 395 kcal
- Sugar: 8 g
- Sodium: 872 mg
- Fat: 31 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 87 mg
