Truffle Macaroni and Cheese

5 from 5 votes

Truffle Macaroni and Cheese

This creamy Truffle Mushroom Mac and Cheese combines Gruyère, sharp cheddar, sautéed mushrooms, and white truffle butter for a rich, comforting dish that's perfect for holidays, dinner parties, or whenever you're craving an elevated homemade mac and cheese.

Prep Time20

Cook Time1

Total Time1 20

Course: Meatless Main Dish, Side Dish

Cuisine: American

Servings: people as a side

Calories: 677kcal

Author: Sally Humeniuk

Equipment

1 12-inch saute pan
1 4-quart large pot
1 cheese grater or food processor

Ingredients

2 Tbsp olive oil
2 Tbsp butter unsalted
1 pound cremini mushrooms stems removed and caps sliced thin
3 Tbsp cream sherry See notes for using dry sherry
1 pound pasta cavatappi, penne, or large elbow macaroni
3 ounces white truffle butter See notes for substitution if unable to find
½ cup all-purpose flour
1 quart whole milk scalded, or heated to 170F°
12 ounces Gruyere cheese grated (about 4 cups)
8 ounces extra-sharp cheddar grated (2 ½ - 3 cups) yellow or white
1½ Tbsp Kosher salt
1 tsp freshly ground black pepper
½ tsp ground nutmeg

For crumb topping

2 garlic cloves smashed
2 Tbsp fresh parsley rough chopped
3 slices fresh white bread trimmed of crust and torn into large pieces (enough to make about 1 ½ cups bread crumbs)

Instructions

Sauté the mushrooms: Heat the olive oil and butter in a large sauté pan over medium heat. Add the mushrooms and cook until they've released their liquid and are nicely browned. Stir in the cream sherry and continue cooking until most of the sherry has evaporated, about 1 minute. Transfer the mushrooms to a bowl, reserving 15–25 slices for garnish if desired.
2 Tbsp olive oil, 2 Tbsp butter, 1 pound cremini mushrooms, 3 Tbsp cream sherry
Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta until just al dente (about 6–7 minutes for cavatappi). Drain well and set aside.
1 pound pasta
Make the cheese sauce: Using the same sauté pan, melt the truffle butter over low heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk until smooth. Continue cooking, stirring constantly, until the sauce thickens and becomes creamy.
3 ounces white truffle butter, ½ cup all-purpose flour, 1 quart whole milk
Add the cheese: Reserve ½ cup of the shredded Gruyère for the topping. Remove the pan from the heat and stir in the remaining Gruyère, all of the cheddar, salt, pepper, and nutmeg until the cheese is completely melted and the sauce is smooth. Preheat the oven to 375°F.
1½ Tbsp Kosher salt, 12 ounces Gruyere cheese, 8 ounces extra-sharp cheddar, 1 tsp freshly ground black pepper, ½ tsp ground nutmeg
Assemble the casserole: Return the drained pasta to the large pot. Add the cheese sauce and cooked mushrooms (except any reserved for garnish), stirring until evenly coated. Transfer to a greased 9×13-inch baking dish. Sprinkle the reserved Gruyère evenly over the top.
Make the breadcrumb topping: Pulse the garlic, parsley, and bread in a food processor until coarse crumbs form. Sprinkle evenly over the cheese, then arrange the reserved mushroom slices on top if using.
2 garlic cloves, 2 Tbsp fresh parsley, 3 slices fresh white bread
Bake: Bake uncovered for 35–45 minutes, until the sauce is bubbling around the edges and the topping is golden brown. If the breadcrumbs begin browning too quickly, loosely tent the dish with aluminum foil for the remaining baking time.
Rest and serve: Let the macaroni and cheese rest for 5–10 minutes before serving so the sauce can thicken slightly.

Notes

Freshly grate the cheese for the smoothest, creamiest sauce.
Heat the milk before adding it to the roux to help prevent lumps.
Cook the pasta just until al dente so it finishes cooking in the oven without becoming soft.
Brown the mushrooms well before adding them to the cheese sauce for the richest flavor.
No cream sherry? Substitute dry sherry by adding 1 teaspoon of light brown sugar to every ¼ cup of dry sherry before adding it to the recipe. This creates a similar mellow sweetness without noticeably changing the flavor.
Let the casserole rest for 5–10 minutes after baking so the sauce can thicken slightly before serving.

Nutrition