Truffle mushroom mac and cheese recipe for four
Recipe shopping list — copy the items into Valedo.
This mac and cheese serves four and leans earthy rather than spicy. It uses sautéed mushrooms and a small amount of truffle oil.
Ingredients
Gemelli pasta
12 ounces
Cremini mushrooms
12 ounces
Shallots
2
Garlic cloves
2
Olive oil
1 tablespoon
Unsalted butter
4 tablespoons
All-purpose flour
1/4 cup
Whole milk
2 1/2 cups
Fontina cheese
1 1/2 cups, shredded
Parmesan cheese
1 cup, grated
Truffle oil
2 teaspoons
Fresh thyme
1 teaspoon, chopped
Kosher salt
1 teaspoon
Black pepper
1/2 teaspoon
Panko breadcrumbs
3/4 cup
How to make it
- Heat the oven to 375°F and grease an 8-inch square baking dish. 2. Cook pasta until just shy of tender and drain. 3. Sauté mushrooms, shallots, garlic, and thyme in olive oil until browned. 4. Make a roux with butter and flour; whisk in milk until thickened. 5. Melt in fontina and Parmesan, then stir in truffle oil, salt, and pepper. 6. Fold in pasta and mushrooms, transfer to the dish, and top with panko. 7. Bake for 20 minutes until golden.
FAQ
Who is "Truffle mushroom mac and cheese recipe for four" for?
This mac and cheese serves four and leans earthy rather than spicy. It uses sautéed mushrooms and a small amount of truffle oil.
What do I need to buy for "Truffle mushroom mac and cheese recipe for four"?
This list has 15 items, including Gemelli pasta, Cremini mushrooms, Shallots, and Garlic cloves. Cross off what you already own, then buy the rest.
Do I need every item on "Truffle mushroom mac and cheese recipe for four"?
No. Use it as a starting checklist for Truffle mushroom mac and cheese recipe for four. Cross off what you already have—often that includes Gemelli pasta—and add anything your situation still needs.
Does "Truffle mushroom mac and cheese recipe for four" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Heat the oven to 375°F and grease an 8-inch square baking dish. 2. Cook pasta until just shy of tender and drain. 3. Sauté mushrooms, shallots, garlic, and thyme in olive oil until browned. 4. Make a roux with butter and flour; whisk in milk until…
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