Description
Ina Garten’s truffle mac and cheese elevates comfort classics with luxurious white truffle butter and sharp gruyère. Creamy, indulgent pasta promises a gourmet experience that melts perfectly on your palate, delivering restaurant-quality richness in each comforting bite.
Ingredients
Scale
Mushrooms:
- 0.5 pound (227 grams) shiitake mushrooms, stems removed, caps sliced 0.5 inch thick
- 0.5 pound (227 grams) cremini mushrooms, stems removed, caps sliced 0.5 inch thick
Pasta and Cheese:
- 1 pound (454 grams) cavatappi pasta
- 4 cups (946 milliliters) whole milk
- 4 cups (340 grams) grated Gruyère cheese
- 3 cups (226 grams) grated extra-sharp white Cheddar cheese
- 0.5 cup (60 grams) all-purpose flour
- 3 ounces (85 grams) white truffle butter
Additional Ingredients:
- 2 tablespoons (30 milliliters) unsalted butter
- 2 tablespoons (30 milliliters) olive oil
- 0.25 cup (60 milliliters) cream sherry
- 1.5 cups (180 grams) diced white bread, crusts removed
- 2 garlic cloves, chopped
- 3 tablespoons chopped fresh parsley
- 0.5 teaspoon ground nutmeg
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Warm the oven to a precise 375°F (190°C), ensuring an ideal baking environment.
- Prepare the mushrooms by heating butter and olive oil in a large 12-inch sauté pan over medium temperature. Gently sauté shiitake and cremini mushrooms until they become tender and slightly caramelized, approximately 3 to 5 minutes. Deglaze the pan with cream sherry, allowing the liquid to harmonize with the mushrooms for an additional 2 to 3 minutes. Transfer the mushroom mixture to a separate container.
- Fill a large cooking pot with water and add a tablespoon of salt. Bring the water to a rolling boil, then carefully introduce the cavatappi pasta. Cook for 6 to 8 minutes until the pasta reaches a perfect al dente consistency. Drain thoroughly and set aside.
- Gently heat whole milk in a medium saucepan over low heat, bringing it to a scalded state without allowing it to boil. This process helps develop a rich, smooth texture.
- Create a velvety cheese sauce by melting truffle butter in a large 4-quart saucepan. Incorporate flour and whisk continuously for 2 minutes to create a smooth roux. Gradually introduce the scalded milk, stirring constantly until the mixture thickens and becomes luxuriously creamy. Remove from heat and fold in Gruyère and Cheddar cheeses, along with salt, pepper, and a hint of nutmeg.
- Combine the cooked pasta with the decadent cheese sauce, mixing in two-thirds of the prepared mushrooms. Transfer the mixture to a 10 × 13 × 2-inch ovenproof baking dish, ensuring even distribution.
- Craft a crispy breadcrumb topping by processing white bread, garlic, and fresh parsley in a food processor until transformed into fine, delicate crumbs. Generously sprinkle the herbed breadcrumbs over the pasta, and garnish with the remaining sautéed mushrooms.
- Slide the baking dish into the preheated oven and bake for 35 to 45 minutes. Look for a bubbling sauce and golden-brown breadcrumb topping as indicators of perfect doneness.
- Allow the dish to rest for 5 minutes after removing from the oven, enabling the flavors to settle and the sauce to slightly thicken. Serve immediately to enjoy the optimal taste and texture.
Notes
- Fresh mushrooms are key to rich, complex flavors in this dish, with shiitake and cremini varieties offering the most robust taste profile.
- Scalding milk before blending prevents unsightly lumps, guaranteeing a silky-smooth cheese sauce every single time.
- Pasta requires precise cooking – aim for al dente texture to maintain structural integrity during the baking process.
- Truffle butter introduces a luxurious final touch, carefully stirred off the heat to protect its delicate aromatic essence.
- Allowing the casserole to rest after baking helps sauce molecules settle, creating a more cohesive and appetizing presentation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 30 mg