Description
Ina Garten’s truffled mac & cheese elevates comfort cuisine with luxurious truffle notes and creamy Gruyère complexity. Culinary magic blends classic macaroni with sophisticated ingredients, promising a memorable dining experience you’ll savor to the last indulgent bite.
Ingredients
Scale
Mushrooms:
- 0.5 pound shiitake mushrooms, stems removed, caps sliced 0.5 inch thick
- 0.5 pound cremini mushrooms, stems removed, caps sliced 0.5 inch thick
Cheese and Base Ingredients:
- 4 cups whole milk
- 4 cups grated Gruyère cheese (10 ounces)
- 3 cups grated extra-sharp white Cheddar (8 ounces)
- 0.5 cup all-purpose flour
- 3 ounces white truffle butter, such as Urbani
- 2 tablespoons unsalted butter
Seasoning and Other Ingredients:
- 0.25 cup cream sherry, such as Harveys Bristol Cream
- 3 tablespoons chopped fresh parsley
- 1.5 cups diced white bread, crusts removed
- 2 garlic cloves, chopped
- 0.5 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
- 1 pound cavatappi pasta, such as De Cecco
- Good olive oil
Instructions
- Prepare the oven by heating it to 190°C / 375°F, ensuring a perfectly warm environment for baking.
- Transform mushrooms into a savory base by sautéing them in a blend of butter and olive oil over medium heat for 3-5 minutes until they become tender and fragrant. Introduce sherry and continue cooking for 2-3 minutes, allowing the liquid to be fully absorbed. Transfer the mushrooms to a separate dish.
- Create a pasta foundation by bringing a generously salted water pot to a rolling boil. Submerge the pasta and cook for 6-8 minutes, achieving an ideal al dente texture. Carefully drain the pasta, preserving its perfect consistency.
- Craft a luxurious cream sauce by first scalding milk in a medium saucepan. In a separate large saucepan, melt truffle butter and whisk in flour, creating a smooth roux. Gently cook on low heat for 2 minutes, stirring consistently. Gradually incorporate the scalded milk, continuing to cook for an additional 2 minutes until the sauce thickens. Remove from heat and enrich with Gruyère, Cheddar, salt, pepper, and a hint of nutmeg.
- Assemble the dish by combining the cooked pasta, velvety cream sauce, and approximately two-thirds of the prepared mushrooms in a spacious mixing bowl. Transfer this harmonious mixture into a 10x13x2-inch (25x33x5 cm) baking dish.
- Develop a crispy topping by pulverizing bread, garlic, and parsley in a food processor until transformed into fine, aromatic crumbs. Distribute these breadcrumbs evenly across the pasta surface, then artfully arrange the remaining mushrooms on top.
- Bake the assembled dish in the preheated oven for 35-45 minutes, watching for a bubbling, golden-brown surface that signals perfect doneness. Allow the dish to rest for 5 minutes before serving, letting the flavors meld and settle.
Notes
- Elevate your breadcrumb game by blending fresh bread with garlic and parsley, creating a crispy, flavor-packed topping that outshines any store-bought version.
- Nail the pasta texture by cooking it al dente, ensuring a perfect bite that won’t turn mushy when baked with the luxurious sauce.
- Transform milk into a silky sauce by scalding it carefully, stopping just before it boils to prevent curdling and create a dreamy, creamy base.
- Unlock the sauce’s full potential by seasoning generously with salt, pepper, and a touch of nutmeg, bringing out the rich, decadent flavors of cheese and truffle butter.
- Give your ingredients a flavor boost by letting milk and truffle butter warm to room temperature, guaranteeing a smooth, lump-free sauce that blends like a dream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 450
- Sugar: 5g
- Sodium: 570mg
- Fat: 25g
- Saturated Fat: 13g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 60mg