Ingredients

The following ingredients have 6 Servings
  • 1/2 pound pasta, cooked al dente
  • 2-3 cremini mushrooms (stems trimmed, and finely diced)
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream (or half and half)
  • 1/2 cup evaporated milk (this helps keep the sauce creamy)
  • 2 tsp truffle oil
  • 3/4 tsp truffle salt (or to taste)
  • 8 ounces truffled soft goat cheese
  • 1 cup shredded sharp cheddar cheese
  • 3 Tbsp bread crumbs
  • truffle oil
  • truffle salt
  • fresh cracked black pepper

Instruction

  • Preheat oven to 325F Lightly butter a gratin or other baking dish
  • In a dry saucepan sauté the chopped mushrooms, stirring almost constantly, until they lose their moisture and start to turn dark. Add the butter and flour and cook for a minute or two, but don't let it brown.
  • Slowly add in the milk, cream, and evaporated milk, stirring to blend. Turn the heat up a bit and cook the mixture, stirring constantly, until it just comes to a simmer and thickens. Don't let it come to a boil.
  • Take off the heat, add the truffle oil and truffle salt, and let it cool for a minute.
  • Add the cheeses and stir until the cheese is melted and the sauce is smooth. Fold in the cooked pasta and turn into your prepared pan.
  • To make the breadcrumb topping, moisten the breadcrumbs with truffle oil and add a pinch of truffle salt. I also add some fresh cracked pepper. Sprinkle the crumbs over the pasta.
  • Cook the mac and cheese for about 20 minutes, or until bubbling. If you'd like a little more browning, run it under the broiler briefly, but watch it very carefully so it doesn't burn.
  • Serve the mac and cheese immediately.