Truffled Macaroni and Cheese
The View From the Great Island
Truffle Mac and Cheese ~ a luxurious baked pasta with a rich creamy sauce and earthy flavor from truffled cheese, truffle oil, and a dash of truffle salt.
- 0.5 pound pasta, cooked just to al dente
- 2-3 cremini mushrooms, stems trimmed, and finely diced
- 2 tbsp butter
- 2 tbsp flour
- 1 and 1/2 cups milk
- 0.5 cup heavy cream (or half and half)
- 0.5 cup evaporated milk (this helps keep the sauce creamy)
- 2 tsp truffle oil
- 0.75 tsp truffle salt (or to taste)
- 8 ounces truffled soft goat cheese
- 1 cup shredded sharp Cheddar cheese
- crumb TOPPING
- 3 tbsp bread crumbs
- truffle oil
- truffle salt
- fresh cracked black pepper
- Preheat oven to 325F Lightly butter a gratin or other baking dish
- In a dry saucepan sauté the chopped mushrooms, stirring almost constantly, until they lose their moisture and start to turn dark. Add the butter and flour and cook for a minute or two, but don't let it brown.
- Slowly add in the milk, cream, and evaporated milk, stirring to blend. Turn the heat up a bit and cook the mixture, stirring constantly, until it just comes to a simmer and thickens. Don't let it come to a boil.
- Take off the heat, add the truffle oil and salt, and let it cool for a minute.
- Add the cheeses and stir until the cheese is melted and the sauce is smooth. Fold in the cooked pasta and turn into your prepared pan.
- Moisten the breadcrumbs with truffle oil and add a pinch of truffle salt. I also add some fresh cracked pepper. Sprinkle the crumbs over the pasta.
- Cook the mac and cheese for about 20 minutes, or until bubbling. If you'd like a little more browning, run it under the broiler briefly, but watch it very carefully so it doesn't burn.
- Serve the mac and cheese immediately.