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Wild Mushroom Macaroni and Three Cheeses with Truffle Oil

Macaroni with truffles, oh yeah!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: pasta, truffles
Servings: 4 people


  • 1 cup crimini mushrooms sliced
  • 1 cup shitake muchrooms sliced
  • 2 tablespoons olive oil
  • 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


  • 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.