Description
A sophisticated upgrade to the classic mac and cheese featuring truffle oil and savory Cremini mushrooms, creating the ultimate comfort food experience.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded sharp white cheddar cheese
- 1 cup Cremini mushrooms, sliced
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- 1 tsp black truffle oil
- 1 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the macaroni according to package instructions; drain and set aside.
- In a skillet, melt 2 tbsp of butter over medium heat. Add sliced Cremini mushrooms and sauté until golden brown; set aside.
- In a saucepan, melt the remaining butter and make a roux by whisking in the flour until golden.
- Gradually whisk in warm milk until the sauce thickens.
- Add shredded white cheddar cheese, mixing until smooth; season with salt and pepper.
- Stir in sautéed mushrooms and cooked macaroni; mix thoroughly.
- Transfer to a baking dish and top with Panko breadcrumbs and grated Parmesan cheese.
- Bake for 25-30 minutes or until the top is golden and crispy.
- Drizzle with black truffle oil before serving.
Notes
Make sure to taste as you add truffle oil to avoid overpowering the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg