Mac and cheese with truffle

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 1026, total fat 60 G., saturated fats 32 G., proteins 46 G., carbohydrates 75 G., fiber 4 G., cholesterol 160 mg, sodium 979 mg, sugar 11 G.

When it comes to adding a special touch to classic pasta dishes, no one does it better than Ina Garten. This mac and cheese casserole is made with Gruyere cheese, two types of mushrooms, a splash of sherry, and truffle butter, which helps enhance the mushroom flavor. It transforms an everyday home-cooked dish into an elegant treat for a special occasion.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons unsalted butter
High-quality olive oil
220 g shiitake mushrooms, stems removed, caps cut into 1 cm thick strips.
220 g of brown champignons, stems removed, caps cut into 1 cm thick strips.
1/4 tbsp. cream sherry, for example Harveys Bristol Cream
450 g cavatappi pasta, such as De Cecco
4 cups whole milk
85g white truffle butter, such as Urbani
0.5 cups premium flour
4 tbsp. grated gruyere (280 gr.)
3 cups grated extra sharp white cheddar (220 g)
0.5 tsp ground nutmeg
1.5 cups cubed white bread (no crusts)
2 chopped garlic cloves
3 tablespoons chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cavatappi pasta, champignon mushrooms, truffle oil, milk, nutmeg, Gruyere cheese

Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a large (30 cm) skillet, melt the butter in 2 tablespoons of olive oil. Add the mushrooms and cook over medium heat for 3–5 minutes, until softened. Add the sherry and cook for 2–3 minutes, until the sherry is absorbed. Set aside.

Meanwhile, add 1 tablespoon of salt to a large pot of water and bring to a boil. Add the pasta, cook for 6–8 minutes, until al dente, and drain.
Bring the milk to a simmer in a medium saucepan. Melt the truffle oil in a larger (4-quart) saucepan and stir in the flour. Cook over low heat for 2 minutes, stirring constantly. Slowly pour in the hot milk and cook for 2 minutes, stirring with a wooden spoon, until the mixture reaches the consistency of heavy cream. Remove from heat and stir in the Gruyere, Cheddar, 2 tablespoons of salt, 2 teaspoons of black pepper, and nutmeg.
In a large bowl, combine the pasta, cream sauce, and two-thirds of the mushrooms and transfer to a 25x33x5cm baking dish. Place the bread, garlic, and parsley in the bowl of a food processor fitted with a steel blade and process until finely chopped. Sprinkle the herb-bread crumbs evenly over the pasta and arrange the remaining mushrooms in the center.
Bake for 35–45 minutes, until the sauce begins to simmer and the crumbs are golden brown. Let the casserole rest for 5 minutes and serve hot.

Categories:

recipe / Calorie content of prepared meals / Comfort food / Festive dishes / Dinner party / Main courses / Casseroles / Pasta / Eggs and dairy products / Ina Garten / The Barefoot Countess

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