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. This is a must make recipe. Kids food fit for an adult. This is not your kid’s Kraft mac n cheese!
Baked Truffle Macaroni and Cheese
- 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
- sundried red tomatoes
- 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.
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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