Wild Mushroom Macaroni and Three Cheeses with Truffle Oil
Macaroni with truffles, oh yeah!
Servings: 4 people
Ingredients
- 1 cup crimini mushrooms sliced
- 1 cup shitake muchrooms sliced
- 2 tablespoons olive oil
- 1½ tablespoons dry sherry
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups whole milk warmed
- 4 ounces herbed goat cheese crumbled
- 4 ounces sharp cheddar shredded
- 3 ounces fontina cheese shredded
- 1 tablespoon fresh thyme leaves
- 2 tablespoons truffle oil or to taste
- 10 ounces elbow pasta
- salt and fresh cracked pepper to taste
- 2 ounces Parmigiano Reggiano cheese
- ½ cup panko breadcrumbs
Instructions
- Heat a skillet and then add the olive oil.
- Once the oil is hot, add the mushrooms, sherry and salt and pepper to taste and cook over medium-high heat until for about 3-4 minutes, or until the mushrooms have given up all their liquid and the pan is almost dry.
- Stir in the fresh thyme. Set the mushrooms aside.
- In the same pan, heat the butter until bubbly.
- Add the flour and whisk and cook until golden, about 3 minutes.
- Add the 3 cups of milk and stir until boiling and thickened. Season with salt and pepper.
- Off the heat, stir in the goat cheese, cheddar and fontina, a bit at a time. You might need to put the mixture back over low heat, but don’t let it boil.
- Stir in the truffle oil and the reserved mushrooms.
- Cook the pasta according to package directions to al dente, drain well and stir into the cheese-mushroom mixture.
- Taste, and correct seasonings.
- Put the pasta in a baking dish.
- Mix the panko and Parmesan and sprinkle evenly over the top of the casserole.
- Bake the mac and cheese in the upper third of a 400°F oven until the cheese is bubbling and the topping is a deep golden brown.