|Ingredients||Pasta, Mushrooms, Bread, Dairy|
|Menu Part||Side Dish|
A popular childhood dish and comfort food with a grown up twist, this mac n' cheese is made with white cheddar, sottocenere truffle cheese, wild mushrooms and truffle oil.
3 tbsp. butter
3 1⁄2 tbsp. flour
1⁄2 tsp. paprika
3 cups whole milk
1 lb. macaroni, uncooked
10 oz. sotto cenere, truffle cheese, shredded
4 oz. white cheddar cheese, shredded
1 lb. wild mushrooms, sliced and sautéed
1⁄2 cup parmesan, grated
1⁄2 cup bread crumbs
Truffle oil, as needed
- In a heavy saucepan over medium heat, melt butter and stir in flour and paprika. Cook roux, whisking, 3 min. Whisk in milk and bring sauce to a boil. Reduce heat and simmer 3 min., whisking occasionally. Season to taste and remove pan from heat.
- Boil pasta until al dente and drain. In a large bowl, stir together pasta, sauce, truffle and cheddar cheeses and sautéed mushrooms. Transfer mixture to a buttered baking dish.
- In a small bowl, combine parmesan with bread crumbs and sprinkle over pasta mixture. Bake macaroni and cheese in a hot oven 25-30 min., or until golden and bubbling. Let stand 10 minutes before cutting into squares. Drizzle with truffle oil; serve.