Baked Truffle Macaroni and Cheese
We have this new restaurant near us called mac n brewz.
The whole menu is different mac n cheese recipes. If you can think of it then they can make it.
I ordered a baked truffle mac n cheese that literally made me rethink my carb intake.
This dish was not in the least bit dry and the flavors were out of this world.
The wild mushrooms, sun dried tomatoes and parmesan crust were worthy of the best Italian fare I have ever been blessed to eat.
These are the INGREDIENTS You will need:
- 1 lb conchiglie small shells
- 2 tablespoons truffle oil white or black, divided
- 5 tablespoons butter divided
- 1 clove garlic very finely chopped
- 8 ounces cremini mushrooms sliced
- Truffle salt
- Freshly ground black pepper
- 3-3/4 cups whole milk
- 4 tablespoons all-purpose flour
- 6 ounces fontina coarsely grated
- 8 ounces fresh mozzarella cut into small cubes
- 1 tablespoon light olive oil
- 1 clove garlic very finely chopped
- 1/2 cup breadcrumbs
optional additions:
- sundried red tomatoes
These are the INSTRUCTIONS for preparation:
- Bring a large pot of salted water to a boil. Add the conchiglie and cook until tender but not soft (al dente). Drain and toss with 1 tablespoon of the truffle oil. Set aside.
- Preheat the oven to 350°F and generously butter a 2-1/2 or 3-quart baking dish.
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, 1 minute. Add the sliced mushrooms and continue cooking until nicely browned, 6 to 7 minutes. Season with truffle salt and a few grinds of black pepper. Remove from the heat and set aside.
- Heat the milk in the microwave or a separate saucepan until very warm, but not scalded. Set aside.
- Melt the remaining 4 tablespoons of butter in a large, heavy saucepan over medium heat. Sprinkle in the flour and blend with a whisk until well combined. Continue cooking, whisking constantly, until the mixture develops a pale golden color, 3 to 4 minutes. Gradually add the warmed milk, whisking continually until well blended.
- Continue cooking, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon, 7 to 8 minutes. Scrape down the sides of the pan with a spatula once or twice during cooking to ensure there are no lumps in your sauce. Season to taste with truffle salt.
- Reduce the heat to low, add the fontina and stir until completely melted. Add the mozzarella cubes, a few at a time, stirring until melted after each addition. Add the reserved mushroom mixture, stir until smooth, then add the pasta and combine well.
- Transfer the mixture to the prepared baking dish and bake uncovered for 15 minutes.
- While the macaroni bakes, heat the olive oil in a small skillet over medium heat. Add the garlic and sauté until fragrant, 1 minute. Add the breadcrumbs and toss to combine. Continue cooking, stirring often, until the crumbs are lightly toasted, 2 minutes longer.
- Remove the macaroni and cheese from the oven, top with the crumb mixture and drizzle with the remaining tablespoon of truffle oil. Return to the oven for an additional 5 minutes.
- Allow the macaroni and cheese to rest for 5 to 7 minutes before serving.
This is a must make recipe. Kids food fit for an adult. This is not your kid’s Kraft mac n cheese!
I found though that just like truffle fries the seasonings are not my cup of tea.
Other than that though I did enjoy the mac and cheese.
The sun dried tomatoes and all the spices were a different taste than I was expecting. It was very delicious.
The panko crust topped off the dish and kept it warm as I ate.
My husband likes the dish too. I know you will!
Baked Truffle Macaroni and Cheese
Wild Mushrooms, Sun Dried Tomatoes & Cheese Blend tossed with Pasta in a Creamy Truffle Sauce.
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Adjust Servings: 8 -10
Calories: 461kcal
Ingredients
- 1 lb conchiglie small shells
- 2 tablespoons truffle oil white or black, divided
- 5 tablespoons butter divided
- 1 clove garlic very finely chopped
- 8 ounces cremini mushrooms sliced
- Truffle salt
- Freshly ground black pepper
- 3-3/4 cups whole milk
- 4 tablespoons all-purpose flour
- 6 ounces fontina coarsely grated
- 8 ounces fresh mozzarella cut into small cubes
- 1 tablespoon light olive oil
- 1 clove garlic very finely chopped
- 1/2 cup breadcrumbs
optional additions:
- sundried red tomatoes
Instructions
- Bring a large pot of salted water to a boil. Add the conchiglie and cook until tender but not soft (al dente). Drain and toss with 1 tablespoon of the truffle oil. Set aside.
- Preheat the oven to 350°F and generously butter a 2-1/2 or 3-quart baking dish.
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, 1 minute. Add the sliced mushrooms and continue cooking until nicely browned, 6 to 7 minutes. Season with truffle salt and a few grinds of black pepper. Remove from the heat and set aside.
- Heat the milk in the microwave or a separate saucepan until very warm, but not scalded. Set aside.
- Melt the remaining 4 tablespoons of butter in a large, heavy saucepan over medium heat. Sprinkle in the flour and blend with a whisk until well combined. Continue cooking, whisking constantly, until the mixture develops a pale golden color, 3 to 4 minutes. Gradually add the warmed milk, whisking continually until well blended.
- Continue cooking, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon, 7 to 8 minutes. Scrape down the sides of the pan with a spatula once or twice during cooking to ensure there are no lumps in your sauce. Season to taste with truffle salt.
- Reduce the heat to low, add the fontina and stir until completely melted. Add the mozzarella cubes, a few at a time, stirring until melted after each addition. Add the reserved mushroom mixture, stir until smooth, then add the pasta and combine well.
- Transfer the mixture to the prepared baking dish and bake uncovered for 15 minutes.
- While the macaroni bakes, heat the olive oil in a small skillet over medium heat. Add the garlic and sauté until fragrant, 1 minute. Add the breadcrumbs and toss to combine. Continue cooking, stirring often, until the crumbs are lightly toasted, 2 minutes longer.
- Remove the macaroni and cheese from the oven, top with the crumb mixture and drizzle with the remaining tablespoon of truffle oil. Return to the oven for an additional 5 minutes.
- Allow the macaroni and cheese to rest for 5 to 7 minutes before serving.
Notes
©MARILYN’S TREATS. All images are copyright protected.
Nutrition
Serving: 1Cup | Calories: 461kcal (23%) | Carbohydrates: 42g (14%) | Protein: 20g (40%) | Fat: 23g (35%) | Saturated Fat: 13g (65%) | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.3g | Trans Fat: 0.6g | Cholesterol: 82mg (27%) | Sodium: 426mg (18%) | Potassium: 181mg (5%) | Fiber: 2.2g (9%) | Sugar: 4g (4%) | Vitamin A: 850IU (17%) | Vitamin C: 0.1mg | Calcium: 310mg (31%) | Iron: 1.8mg (10%)
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Believe it or not, I have never made mac and cheese even with my families love of pasta but I would definitely try this recipe Marilyn
It is so easy! Iam sure you wold love it. Have a great day!
Mac and cheese is one of my all time favorites. This one sounds delicious! Thank you for sharing at Ravenwould.
You are welcome Kileen. I am glad you enjoyed the recipe. Have a great day!
What a special Mac & Cheese,this looks amazing! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday!
Come Back Soon,
Miz Helen
Thank you Miz Helen. Have a great day!
This recipe looks so delicious. I love regular mac ‘n cheese, and this recipe has all kinds of other yummy ingredients. Thanks for linking up at #BloggingGrandmothersLinkParty. I’m sharing your post on social media.
Thank you for the kind words. I know if you try it you will love it! Have a great day!
Okay, I have a confession to make. I thought truffles were some kind of sweet. LOL, thanks Marilyn. You just saved me from making a fool of myself. Your truffle mac and cheese sounds delicious
I always thought the only kind of truffle was a candy ball with a chocolate covering. So you are right!! But this one is a mushroom that is hard to find and a bit expensive. The oil is better. ???? I am glad you enjoyed this recipe. Have a great week.
Yummy! Thank you for attending the #WednesdayAIMLinkParty. I shared your post.
Thank you for hosting! Have a great week!
This looks like another delicious recipe Marilyn! Thanks for sharing at the Family Joy Blog Link Party this week. Hope to see you next week!!
Thank you Melisa! Have a great week!
How decadent!
You said it! Have a great week!
I love the idea of Truffle oil as it is quite exotic Marilyn and the recipe looks delicious. Thanks for sharing at #BloggingGrandmothersLinkParty, I’ve shared on Social media.
Thank you Sue for the kind words. And congrats on the new party!! Have a great week!
Someone rich is going to write you and ask you to be their personal chef. Every post looks so tasty Marilyn.
Ooh! Thx. I would love to be that chef. You are too sweet Leanna!
Thank you Leanna for the kind thoughts. I would love that. Have a great day!
I have never tried truffle oil, but would like to. I am not sure my guys would appreciate it though.
I am sure you could substitute it. I had it as a gift but I hate buying something for just one recipe. Thanks Audrey! Have a great week!
All I want in life right now is to eat a giant bowl of this…on the couch..in sweat…watching Netflix.
The perfect day of comfort! Thanks Kristin. Enjoy your week!
I LOVE macaroni and cheese. Thanks for sharing this new twist on an old classic. And thank you for sharing on #BloggingGrandmothersLinkParty!
I am glad it spoke to you Donna! See you at the next party. Have a great day!
This looks yummy. Thank you for sharing with #BloggingGrandmothersLinkParty. I’ve shared your post on social media.
Thank you Clearissa. I wouldn’t miss your party. I love to share with you! Have a great day!
Thank you Marilyn. I appreciate you.
I bet this is heavenly! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thanks jess. It is a great comfort food. I love to share with you! Have a great day!
Thank you Marilyn for linking up at the #BloggingGrandmothersLinkParty. I shared this post on Facebook, Google+, Pinterest, and Twitter.
I love to share with you! Have a great day!
This sounds fabulous Marilyn!! Wouldn’t it be great to get your hands on some fresh truffles to grate on top?? Mmmmm…. Thanks for sharing on the What’s for Dinner link up!
If I could find some truffles and afford them! Wow. Thanks Helen. See you later.
Sounds really good…. maybe too good???!!!! 🙂 I, too, have been figuring out more tasty mac and cheese versions and we love them… and moderation is the key. 🙂 Thank you for sharing this.
We need to make a lot of comfort, fast and cheap meals. This mac n cheese challenge has been a lot of fun. I would love to see yours! Have a great week!