Mushroom & Truffle Mac & Cheese Recipe

Cook the Pasta

In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Sauté the Mushrooms

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté until they are tender and browned, about 5-7 minutes. Remove from heat and set aside.

Make the Cheese Sauce

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5 minutes.

Combine Cheese and Truffle Oil

Remove the skillet from heat and stir in the shredded mozzarella cheese until melted. Add the sautéed mushrooms, white truffle oil, salt, and black pepper, mixing well.

Combine with Pasta

Add the cooked macaroni to the cheese sauce, stirring until the pasta is well coated.

Optional Topping

If desired, transfer the mac and cheese to a baking dish. Top with breadcrumbs and grated Parmesan cheese for added crunch.

Bake (optional)

Preheat the oven to 350°F (175°C). Bake the mac and cheese for 20 minutes until bubbly and golden on top.

Serve

Serve hot and enjoy your Mushroom & Truffle Mac & Cheese!