Gouda Mac Recipe

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7–9 minutes. Drain and set aside.

In a separate large saucepan, melt the butter over medium heat. Whisk in the flour to make a smooth roux; cook 1–2 minutes until lightly golden.

Slowly whisk in the milk and heavy cream, cooking and whisking until the sauce is smooth and begins to thicken, about 5–6 minutes. Add minced garlic and season with salt and pepper.

Gradually stir in the Gouda cheese, whisking until melted and the sauce is creamy. If needed, thin with a splash more milk.

In a skillet over medium-high heat, add olive oil. Add sliced portobello mushrooms; sauté until browned and tender, about 6–8 minutes. Season with a pinch of salt and pepper.

Add the drained pasta and sautéed mushrooms to the cheese sauce; stir to coat evenly. If the sauce is too thick, loosen with a little more milk.

Remove from heat and drizzle with white truffle oil; toss to combine and infuse aroma.

Toss with chopped parsley and adjust seasoning with more salt or pepper if desired. Serve immediately.