I’m posting one of my favorite recipes from Christmas today, Truffled Macaroni and Cheese, but I think I’m going to start a new tradition of taking two weeks off the blog when the holidays roll around. It’s just too crazy otherwise! Now onward to the recipe…
Truffled Macaroni and Cheese
- White Truffle Butter (I bought the 8 oz. container from D'Artagnan)
- 2 Cups Cremini (brown) mushrooms (Cleaned and dried out bottoms removed)
- 3 Stems Fresh Thyme (or about a 1/2 tspn dried)
- Kosher Salt & White Truffle Salt
- 1 Pound Dried Pasta
- 1/2 Cup Flour
- 1 Quart Whole Milk ((this is for the rue, you can use more or less depending on how you like your cheese sauce)
- 3 Cups Gruyere (grated)
- 3 Cups Cheddar (grated)
- Pepper (freshly grated)
- Nutmeg (freshly grated)
|Pre-heat your oven to 375.|
|Bring a large pot of water to the boil and salt generously with the kosher salt. Cook your pasta until just done, drain and set aside in whatever large pan your planning on baking the whole thing in.|
|While your pasta is cooking, slice the mushrooms into bite sizes (I like to quarter the so you can see the shape) and sauté in a good chunk of the truffle butter and thyme stems. Salt lightly with the truffled salt… When I cook mushrooms I salt early. It helps them to release their moisture and once that's evaporated they'll start to brown nicely... Combine with the pasta when done.|
|Melt a little less than half the remaining butter (total of 8.oz in the container so probably about 4 oz.) in a saucepan and add your half cup of flour. Whisk for about a minute and then add your milk. Whisk out any lumps as it heats and keep whisking until it forms a nice thick white sauce. Grate in a bit of nutmeg and grind your pepper to taste at this point and add a bit of truffled salt.|
|Take the white sauce off the heat and add your grated gruyere and cheddar. Whisk until melted and then combine with the waiting pasta and mushrooms.|
|Place in the oven and bake for 45 minutes to an hour until the top is brown and bubbly.|
This recipe was amazing. I ate it for days afterwards and didn’t get sick of it. I based the whole thing loosely off of a Barefoot Contessa recipe, but it’s really just making your own Mac’ n Cheese and tossing in a few flavor packed ingredients. The truffled salt from O. & Co. is killer (you also HAVE to try it in scrambled eggs – it will rock your world!) and anything from D’Artagnan is pretty amazing.
And just a quick note on cleaning mushrooms, don’t ‘wash’ them. They’ll suck the water up like a sponge. Use a paper towel and just brush the dirt off, no crazy cleaning gadgets required.
Thanks as always for reading EG – I hope you New Year is off to an amazing start!