Truffle Mac & Cheese (vegetarian) Recipe
Wild mushrooms, truffle cream sauce, parmesan breadcrumbs
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
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.
- 2
Sauté the Mushrooms
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the wild mushrooms and sauté until they are tender and golden brown, about 5-7 minutes. Add minced garlic and cook for an additional 1-2 minutes. Remove from heat and set aside.
- 3
Make the Truffle Cream Sauce
In a saucepan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and cook for 2 minutes, whisking constantly until it forms a roux. Gradually whisk in the milk and heavy cream until the mixture is smooth and thickened, about 5-7 minutes. Stir in the truffle oil, salt, and black pepper.
- 4
Combine Everything
In a large mixing bowl, combine the cooked macaroni, sautéed mushrooms, and truffle cream sauce. Mix until well combined.
- 5
Prepare the Breadcrumb Topping
In a small bowl, mix together the shredded Parmesan cheese and some breadcrumbs (optional) for added texture.
- 6
Bake
Preheat the oven to 350°F (175°C). Pour the mac and cheese mixture into a baking dish. Top with the Parmesan breadcrumb mixture. Bake for 25-30 minutes or until golden and bubbly.
- 7
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious Truffle Mac & Cheese!
