Description

This decadent Truffle Mac and Cheese recipe combines the classic comfort of creamy mac and cheese with the earthy richness of truffle oil and a medley of sautéed mushrooms. Topped with a crispy, cheesy panko breadcrumb crust, this dish bakes to bubbly perfection, making it a luxurious yet homey meal perfect for special occasions or indulgent weeknight dinners.

Ingredients

Scale

Pasta

16 ounces small shell or elbow pasta

Sauteed Mushrooms

12-16 ounces mixed mushrooms (cremini, shiitake, oyster, chanterelle, porcini, maitake), sliced or torn
1/2 an onion, diced
2 tablespoons olive oil
3 tablespoons fresh thyme (divided) or 1 tablespoon dry thyme
Salt and pepper to taste

Truffle Cheese Sauce

1/4 cup butter (or substitute olive oil)
1/3 cup all-purpose flour
4 cups whole milk (or substitute half-and-half and water, or soy milk)
8 ounces Gruyere cheese or white cheddar (about 3 cups shredded, or mix)
1/4 cup Pecorino cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Dijon mustard (or substitute yellow mustard powder)
Pinch of nutmeg
1-3 tablespoons truffle oil, to taste

Crispy Topping

3/4 cup panko breadcrumbs
1/4 cup Pecorino or Parmesan cheese
1 tablespoon truffle oil
Optional: 2 handfuls chopped spinach

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Instructions

Preheat Oven: Preheat your oven to 375°F to get it ready for baking the final dish.
Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse with cold water, then return the pasta to the pot and toss with a little olive oil to prevent sticking.
Sauté Mushrooms: In a large skillet over medium heat, heat olive oil and sauté the mixed mushrooms and diced onion. Season with salt, pepper, and 1 tablespoon of fresh thyme (or 1 teaspoon dried). Cook, stirring occasionally, until mushrooms release their moisture and become tender.
Prepare Crispy Topping: In a small bowl, combine panko breadcrumbs, 1/4 cup Pecorino cheese, 1 tablespoon truffle oil, and the remaining thyme. Set aside for topping the mac and cheese.
Make Truffle Cheese Sauce: In a medium saucepan, melt butter over medium heat until it turns golden brown and fragrant like brown butter. Lower the heat if needed. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in 1 cup of milk, cooking over medium heat until the mixture thickens noticeably. Add remaining milk, continue whisking until hot and nearly simmering, stirring constantly to avoid burning. Reduce heat to low and stir in Gruyere, Pecorino, salt, pepper, Dijon mustard, nutmeg, and 1 tablespoon fresh thyme until cheese is melted and sauce is smooth. Remove from heat and stir in truffle oil to taste, adjusting salt if necessary.
Combine Pasta and Sauce: Pour the creamy truffle cheese sauce over the cooked pasta in the pot. Stir in two-thirds of the sautéed mushrooms. If desired, fold in chopped spinach for added freshness.
Taste and Adjust: Taste the mixture and adjust seasoning with additional salt, pepper, or truffle oil to your preference.
Assemble the Dish: Transfer the mac and cheese mixture into a buttered 9×13-inch baking dish. Sprinkle the prepared panko topping evenly over the surface.
Bake: Bake uncovered in the preheated 375°F oven for 15 minutes. Remove from oven, scatter the remaining mushrooms on top, then return to the oven and bake for an additional 10-15 minutes until the topping is golden and the dish is bubbly.

Notes

Use small shell or elbow pasta as it holds the cheese sauce well.
The mushroom variety can be customized based on what’s available or preferred; mixing different types adds more depth of flavor.
Gruyere adds great meltability and nuttiness but white cheddar or a mix can work fine.
For a dairy-free option, substitute milk for soy milk and use olive oil instead of butter.
Truffle oil is potent; start with less and add more to taste as it can easily overpower the dish.
Adding spinach is optional but adds a fresh pop of color and nutrition.
Make sure to stir cheese sauce constantly when heating to avoid burning or clumping.

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 15g
Cholesterol: 70mg