Inas Truffle Mac Cheese Recipes

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TRUFFLED MAC AND CHEESE



Truffled Mac And Cheese image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
Good olive oil
1/2 pound shiitake mushrooms, stems removed, caps sliced 1/2 inch thick
1/2 pound cremini mushrooms, stems removed, caps sliced 1/2 inch thick
1/4 cup cream sherry, such as Harveys Bristol Cream
Kosher salt and freshly ground black pepper
1 pound cavatappi pasta, such as De Cecco
4 cups whole milk
3 ounces white truffle butter, such as Urbani
1/2 cup all-purpose flour
4 cups grated Gruyère cheese (10 ounces)
3 cups grated extra-sharp white Cheddar (8 ounces)
1/2 teaspoon ground nutmeg
1 1/2 cups diced white bread, crusts removed
2 garlic cloves, chopped
3 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the butter and 2 tablespoons oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until tender. Add the sherry and sauté for 2 to 3 minutes, until the sherry is absorbed. Set aside.
  • Meanwhile, add a tablespoon of salt to a large pot of water and bring to a boil. Add the pasta, cook for 6 to 8 minutes, until al dente, and drain.
  • Scald the milk in a medium saucepan. Melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook over low heat for 2 minutes, whisking constantly. Slowly add the scalded milk and cook for 2 minutes, stirring with a wooden spoon, until thick and creamy. Off the heat, add the Gruyère, Cheddar, 2 tablespoons salt, 2 teaspoons pepper, and the nutmeg.
  • In a large bowl, combine the pasta, the cream sauce, and two thirds of the mushrooms and pour into a 10 × 13 × 2-inch ovenproof baking dish. Place the bread, garlic, and parsley in the bowl of a food processor fitted with the steel blade and process to make fine crumbs. Sprinkle the herbed crumbs evenly on the pasta and arrange the remaining mushrooms down the middle.
  • Bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Let stand for 5 minutes and serve hot.

FOUR-CHEESE TRUFFLED MACARONI AND CHEESE



Four-Cheese Truffled Macaroni and Cheese image

This is one of my favorite things to make once the weather gets a chill in the air. It's great for cheese-lovers (like myself) and works great as leftovers or at dinner parties! Truffle oil has by far been one of the best culinary purchases I have made. One little bottle has lasted me a year, and can be used with so many things, like this recipe. Top with a pinch of truffle salt!

Provided by Hilary van Santen

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 (16 ounce) package cavatappi (corkscrew macaroni)
6 tablespoons butter
½ cup flour
5 ½ cups milk, divided
2 ½ cups shredded smoked Gouda cheese
2 cups shredded sharp Cheddar cheese
1 ½ cups shredded Swiss cheese
1 ½ cups grated Parmesan cheese, divided
½ cup dry bread crumbs
1 tablespoon truffle oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
  • Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes.
  • Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish.
  • Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil over the top.
  • Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 565.1 calories, Carbohydrate 42.8 g, Cholesterol 98.1 mg, Fat 31.2 g, Fiber 1.7 g, Protein 29.1 g, SaturatedFat 18.7 g, Sodium 646.1 mg, Sugar 6.5 g

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