An elevated version of baked macaroni and cheese made with a combination of fontina, mozzarella and sauteed mushrooms flavored with truffle oil and truffle salt.
Fontina and mozzarella cheese combine with sautéed mushrooms, truffle oil and truffle salt to create a company-worthy macaroni and cheese recipe with a creamy texture and rich truffle flavor.
Baked Truffle Macaroni and Cheese
An elevated version of baked macaroni and cheese made with a combination of fontina, mozzarella and sauteed mushrooms flavored with truffle oil and truffle salt.
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 panko breadcrumbs
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 panko crumbs 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.
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