Description
A comforting and elegant dish that combines creamy mac and cheese with the rich flavors of truffle oil and savory sautéed mushrooms.
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 2 tablespoons truffle oil
- 1 cup mushrooms, sliced
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Boil the macaroni until al dente, then drain and set aside.
- In a large pan, melt the butter over medium heat, then stir in the flour to form a roux.
- Gradually whisk in the milk, cooking until the sauce thickens.
- Remove from heat and stir in the cheddar and Gruyère cheese until melted and smooth.
- Sauté the sliced mushrooms in a separate pan until golden and tender.
- Combine the pasta with the cheese sauce, then add a drizzle of truffle oil.
- Transfer to a baking dish, top with sautéed mushrooms, and bake at 350°F (175°C) until bubbly and golden, about 10 minutes.
- Garnish with fresh herbs before serving.
Notes
For a richer flavor, use high-quality truffle oil and experiment with cheese varieties.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop and oven
- Cuisine: Italian