Truffle Mushroom Mac-N-Cheese
Ingredients
½ cup (1 stick) plus 2 Tbsp. butter, divided2 cups cremini mushrooms, cleaned and sliced
¼ cup Madeira wine
½ cup all-purpose flour
1 quart half-and-half
2 cups Parmesan cheese
1 Tbsp. kosher salt
2 oz. truffle oil
4 cups cooked cavatappi noodles
Green onions, sliced on a bias for garnish
Freshly chopped thyme for garnish
Special Equipment: 4 to 6 10-ounce cast-iron skillets
Preparation
• Melt 2 tablespoons of butter in a large skillet set over medium-high heat. Add the mushrooms and saute until all of their moisture has been released and evaporated. Deglaze the pan with the wine and saute until the mushrooms absorb the wine, about 1 minute. Remove from heat and keep warm.
• Preheat the oven to 350 degrees.
• Melt ½ cup of butter in a large pot set over medium-high heat.
• Whisk in the flour and cook, whisking constantly, for 2 minutes.
• Gradually whisk in the half-and-half until it is thoroughly combined and there are no lumps. Bring the mixture to a boil.
• Stir in the Parmesan cheese, salt and truffle oil.
• Turn the heat down to low and cook for 20 minutes.
• In a separate pot, combine the cooked pasta and sauteed mushrooms.
• Coat the pasta and mushrooms with a generous amount of Parmesan sauce to taste and stir to combine.
• Working in batches if necessary, divide the mixture between six 10-ounce cast-iron skillets and place in the oven. Bake for 15 minutes.
• Remove from the oven, garnish with a scattering of sliced green onions and thyme.
• Serve immediately.
