Truffled Mac and Cheese

When we think of mac n’ cheese we usually think of a fatty Southern Mac n’ Cheese that’s gooey, cheesy, greasy and a staple in southern cuisine. And of course we have a fabulous recipe for that type of mac n’ cheese that you can see HERE. But we can be classy Divas so we also created a finer mac and cheese recipe with French cheeses, herbs and truffle oil. This recipe is perfect if you want something cheesy, but a touch more refined… we like to fool people so that they think we’re classy! In our recipe we used cendrillon goat cheese, which is goat cheese covered in ash for a hint of smokey flavour. It gave the cheese sauce the pale grey color that you see in the picture.

Truffled Mac and Cheese

Truffled Mac and Cheese

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Truffled Mac and Cheese

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • 1 white onion, finely chopped
  • 1 green onion, finely chopped
  • 2 cups / 452g cremini mushrooms, chopped
  • 2 cups / 452 g shiitake mushrooms, chopped
  • 2 cups / 452 g Portobello mushrooms, chopped
  • Olive oil
  • ¼ cup salted butter
  • ¼ cup flour
  • 6 cups 3.25% milk
  • 1 cup / 226g goat cheese (we used cendrillon goat cheese)
  • ½ cup / 113g sharp white cheddar, chopped
  • ½ cup / 113g gruyere, chopped
  • 1 cup / 226 g parmigiano, chopped
  • ¼ cup fresh thyme leaves, loosely packed
  • 4 tsp sage, finely chopped
  • ¼ cup white truffle oil
  • 1 tbsp chili flakes
  • 1 cup panko crumbs, maybe more
  • 566g corkscrew pasta (Cavatappi pasta)
  • Salt and pepper, to taste

Directions:

  1. In a large skillet heat the olive oil, cook the white onion until translucent, throw in the mushrooms and sauté for ten minutes. Add thyme, salt and pepper. Set aside
  2. Cook the pasta until al dente
  3. Melt the butter in a separate saucepan over medium heat, and whisk in the flour. Add the sage and chili flakes and stir. Pour in the milk all while whisking
  4. Let the sauce come to a simmer, then stir in the white cheddar, goat cheese, gruyere and half the parmigiano. Once the cheeses have melted, add the truffle oil, and salt and pepper to taste
  5. Toss the pasta and cheese sauce in the skillet with the mushroom mixture, add green onions and mix well
  6. Pour into baking dish, top with panko crumbs and then the rest of the parmigiano on top
  7. Bake at 400F for 15 minutes, and then broil just until panko crumbs are crispy, watch closely
  8. NOTE: You can use any variation of mushrooms that you want, we just chose our favourites

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