four-cheese, white truffle oil & mushroom mac & cheese
 
 
Ingredients
  • Mushroom recipe:
  • 4-5 cremini mushrooms, finely diced
  • 4 tbsp. (1/2 stick) salted butter
  • 1 tsp. white truffle oil
  • Macaroni recipe:
  • 26.5 oz. (2 boxes) Barilla Piccolini mini conchiglie shells
  • 8 tbsp. (1 stick) salted butter
  • 7 tbsp. flour
  • 2 cups heavy whipping cream
  • 2 cups half & half
  • ½ cup havarti
  • 1 cup Jarlsberg
  • 1 cup Gruyère
  • ½ cup grated parmesan
  • ½ cup white wine
  • 2 tsp. white truffle oil
  • 3 tsp. salt, plus more or less to taste
  • 1½ tsp. white pepper, plus more or less to taste
  • 2 fresh croissants, finely chopped in food processor
Instructions
  1. For the mushrooms: Heat a small skillet over medium heat, then add butter. Add diced mushrooms and simmer until softened. Mix in truffle oil. Set mushrooms aside. Strain before adding to cheese sauce.
  2. For the macaroni: Preheat oven to 350 degrees.
  3. Bring a large pot of water to a boil. Add macaroni and cook until slightly aldente, about 5-7 minutes. Strain pasta then return to large pot.
  4. In a large saucepan, melt butter and flour over medium heat until bubbly and thick, but not browned, about 2-3 minutes. Add whipping cream and half & half. Stirring constantly, let mixture thicken, about 8-10 minutes.
  5. Add four cheeses, salt and pepper, and continue stirring. After sauce is smooth and cheese is melted, stir in wine. Add strained mushrooms.
  6. Pour cheese sauce into pot of pasta and stir together. Add truffle oil. Season with salt and pepper as needed. Divide pasta between ramekins or pour all into one 2 qt. casserole dish. Sprinkle breadcrumbs on top of pasta.
  7. Bake ramekins or casserole dish 7-10 minutes, or until breadcrumbs are golden brown.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2011/09/06/all-grown-up-four-cheese-white-truffle-oil-mushroom-mac-cheese/