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Truffle Mac & Cheese with Crispy Roasted Wild Mushrooms

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Cook Time

30 minutes

Prep Time

10 minutes

Servings

4

Ingredients

Crispy Roasted Wild Mushrooms:

12 ounces mixed mushrooms, sliced

3 tablespoons olive oil

½ teaspoon TRUFF Black Truffle Salt

Sprig fresh thyme

Sprig fresh rosemary

Truffle Mac & Cheese:

6 tablespoons salted butter

2 teaspoons TRUFF Black Truffle Oil

⅓ cup all-purpose flour

2 ½ cups whole milk

1 cup heavy cream

½ cup cream cheese, softened

2 teaspoons Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon TRUFF Black Truffle Salt

¼ teaspoon black pepper

2 cups white cheddar cheese, grated

1 cup gruyere cheese, grated

1 pound cavatappi pasta, cooked according to the instructions on the package

Panko Topping:

¾ cup panko breadcrumbs

¼ cup parmesan cheese, grated

3 tablespoons salted butter, melted

1 teaspoon TRUFF Black Truffle Oil

Fresh herbs (rosemary, thyme, or parsley), for garnish

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Truffle Mac & Cheese with Crispy Roasted Wild Mushrooms

This earthy, cheesy, creamy, and mushroomy mac recipe puts the comfy in comfort food. The wild mushrooms are given an umami-boost thanks to our Black Truffle Salt and roasted until perfectly golden and crisp. The mac & cheese is a creamy, savory sensation made using a blend of white cheddar, gruyere, and cream cheese spiked with a little of our Black Truffle Oil. The mac & cheese is baked until perfectly bubbly and sprinkled with a crispy-crunchy buttery panko topping. You’re gonna love this dish!

Instructions:

  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the mushrooms out evenly on the prepared baking sheet and drizzle with olive oil. Season the mushrooms with truffle salt and sprinkle with the fresh herb sprigs.

  2. Place in the oven and roast for 15 minutes or until the mushrooms are a deep golden brown and crisp. Remove from the oven and set aside.

  3. To make the mac & cheese, melt butter in a large pot over medium heat. Once melted, add the truffle oil and flour to the pot and whisk to combine the roux. Continue to cook for 1 minute, whisking frequently.

  4. Add the milk and heavy cream to the pot and whisk to combine with the roux. Bring to a low simmer, whisking frequently, until the sauce begins to thicken, about 5 minutes. Add the cream cheese and whisk until melted and combined. Add the mustard, garlic powder, onion powder, salt, and pepper, whisk to combine, and remove the pot from the heat.

  5. Add 1 ½ cups of the cheddar and ½ cup of gruyere to the pot and whisk to combine. Add the cooked pasta noodles and half of the roasted mushrooms to the pot and gently stir to coat and combine. Transfer the mac & cheese to a baking dish, spreading out in an even layer, and sprinkle with the reserved cheeses and remaining roasted mushrooms.

  6. To make the topping, place the breadcrumbs, parmesan, melted butter, and truffle oil in a medium bowl, stir to combine. Evenly sprinkle the breadcrumbs over the mac & cheese and place in the oven. Bake for 15 minutes or until the mac & cheese is bubbly and the breadcrumbs are golden brown. Remove from the oven and garnish with fresh herbs before serving.

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