Name: Ina Garten Truffled Mac & Cheese
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 15 min
Ingredients: 2 tablespoons unsalted butter; Good olive oil; ½ pound shiitake mushrooms, stems removed, caps sliced ½ inch thick; ½ pound cremini mushrooms, stems removed, caps sliced ½ inch thick; ¼ cup cream sherry, such as Harveys Bristol Cream; Kosher salt and freshly ground black pepper; 1 pound cavatappi pasta, such as De Cecco; 4 cups whole milk; 3 ounces white truffle butter, such as Urbani; ½ cup all-purpose flour; 4 cups grated Gruyère cheese (10 ounces); 3 cups grated extra-sharp white Cheddar (8 ounces); ½ teaspoon ground nutmeg; 1½ cups diced white bread, crusts removed; 2 garlic cloves, chopped; 3 tablespoons chopped fresh parsley

Ina Garten’s Truffled Mac & Cheese is made with shiitake mushrooms, cremini mushrooms, cavatappi pasta, whole milk, white truffle butter, Gruyère cheese, and extra-sharp white Cheddar. This delicious Truffled Mac & Cheese recipe creates a hearty dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.

This Truffled Mac & Cheese Recipe Is From Modern Comfort Food Cookbook by Ina Garten

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Ingredients Needed:

2 tablespoons unsalted butter
Good olive oil
½ pound shiitake mushrooms, stems removed, caps sliced ½ inch thick
½ pound cremini mushrooms, stems removed, caps sliced ½ inch thick
¼ cup cream sherry, such as Harveys Bristol Cream
Kosher salt and freshly ground black pepper
1 pound cavatappi pasta, such as De Cecco
4 cups whole milk
3 ounces white truffle butter, such as Urbani (see note)
½ cup all-purpose flour
4 cups grated Gruyère cheese (10 ounces)
3 cups grated extra-sharp white Cheddar (8 ounces)
½ teaspoon ground nutmeg
1½ cups diced white bread, crusts removed
2 garlic cloves, chopped
3 tablespoons chopped fresh parsley

How To Make Truffled Mac & Cheese?

Preheat the oven: Preheat to 190°C / 375°F.
Cook the mushrooms: In a large sauté pan, heat the butter and 2 tablespoons of olive oil. Add mushrooms and cook over medium heat for 3–5 minutes, until tender. Add sherry and cook for 2–3 minutes until absorbed. Set aside.
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 6–8 minutes until al dente. Drain.
Make the sauce: Scald the milk in a medium saucepan. In another large saucepan, melt the truffle butter, then whisk in the flour. Cook on low for 2 minutes, stirring constantly. Slowly add the scalded milk and cook for 2 more minutes until thick. Remove from heat and add Gruyère, Cheddar, salt, pepper, and nutmeg.
Combine ingredients: In a large bowl, mix the pasta, cream sauce, and two-thirds of the mushrooms. Pour the mixture into a 10x13x2-inch (25x33x5 cm) baking dish.
Make breadcrumbs: In a food processor, blend the bread, garlic, and parsley into fine crumbs. Sprinkle evenly over the pasta, then arrange the remaining mushrooms on top.
Bake: Place the dish in the oven and bake for 35–45 minutes until bubbly and golden brown. Let stand for 5 minutes before serving.

Recipe Tips:

Use room temperature ingredients: Let the milk and truffle butter sit out for a bit before starting. This helps the sauce blend smoothly without lumps.
Cook pasta al dente: Boil the pasta for 6–8 minutes, just until it’s slightly firm. This prevents it from becoming mushy when baked with the sauce.
Scald the milk: Scalding means heating the milk until it’s just about to boil, then removing it from the heat. This step makes the sauce creamy and prevents it from curdling.
Season the sauce well: Don’t skip adding salt, pepper, and nutmeg to the sauce. These ingredients bring out the rich flavor of the cheese and truffle butter.
Use fresh breadcrumbs: Blend fresh bread with garlic and parsley for the topping. It adds a crunchy texture and extra flavor compared to store-bought breadcrumbs.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover Truffled Mac & Cheese cool to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 days.
Freeze: After cooling, transfer the Truffled Mac & Cheese to a freezer-safe container. Freeze for up to 2 months. To thaw, move it to the refrigerator overnight before reheating.
Reheat: Preheat the oven to 180°C / 350°F. Place the mac and cheese in an oven-safe dish, cover with foil, and bake for 20–25 minutes until warmed through.

Nutrition Facts

Serving Size: 1 serving (based on 6 servings)

Calories: 450
Total Fat: 25g
Saturated Fat: 13g
Cholesterol: 60mg
Sodium: 570mg
Potassium: 240mg
Total Carbohydrate: 44g
Dietary Fiber: 2g
Sugars: 5g
Protein: 13g

Try More Ina Garten Recipe:

Ina Garten Truffled Mac & Cheese

Author: Sabrine Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: T Truffled Mac & Cheese

Difficulty:BeginnerPrep time: 20 minutesCook time: 50 minutesRest time: 5 minutesTotal time:1 hour 15 minutesServings:4 servingsCalories:450 kcal Best Season:Summer

Description

Ingredients

2 tablespoons unsalted butter
Good olive oil
½ pound shiitake mushrooms, stems removed, caps sliced ½ inch thick
½ pound cremini mushrooms, stems removed, caps sliced ½ inch thick
¼ cup cream sherry, such as Harveys Bristol Cream
Kosher salt and freshly ground black pepper
1 pound cavatappi pasta, such as De Cecco
4 cups whole milk
3 ounces white truffle butter, such as Urbani
½ cup all-purpose flour
4 cups grated Gruyère cheese (10 ounces)
3 cups grated extra-sharp white Cheddar (8 ounces)
½ teaspoon ground nutmeg
1½ cups diced white bread, crusts removed
2 garlic cloves, chopped
3 tablespoons chopped fresh parsley

Instructions

Preheat the oven: Preheat to 190°C / 375°F.
.
Cook the mushrooms: In a large sauté pan, heat the butter and 2 tablespoons of olive oil. Add mushrooms and cook over medium heat for 3–5 minutes, until tender. Add sherry and cook for 2–3 minutes until absorbed. Set aside.
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 6–8 minutes until al dente. Drain.
Make the sauce: Scald the milk in a medium saucepan. In another large saucepan, melt the truffle butter, then whisk in the flour. Cook on low for 2 minutes, stirring constantly. Slowly add the scalded milk and cook for 2 more minutes until thick. Remove from heat and add Gruyère, Cheddar, salt, pepper, and nutmeg.
Combine ingredients: In a large bowl, mix the pasta, cream sauce, and two-thirds of the mushrooms. Pour the mixture into a 10x13x2-inch (25x33x5 cm) baking dish.
Make breadcrumbs: In a food processor, blend the bread, garlic, and parsley into fine crumbs. Sprinkle evenly over the pasta, then arrange the remaining mushrooms on top.
Bake: Place the dish in the oven and bake for 35–45 minutes until bubbly and golden brown. Let stand for 5 minutes before serving

Notes

Use room temperature ingredients: Let the milk and truffle butter sit out for a bit before starting. This helps the sauce blend smoothly without lumps.
Cook pasta al dente: Boil the pasta for 6–8 minutes, just until it’s slightly firm. This prevents it from becoming mushy when baked with the sauce.
Scald the milk: Scalding means heating the milk until it’s just about to boil, then removing it from the heat. This step makes the sauce creamy and prevents it from curdling.
Season the sauce well: Don’t skip adding salt, pepper, and nutmeg to the sauce. These ingredients bring out the rich flavor of the cheese and truffle butter.
Use fresh breadcrumbs: Blend fresh bread with garlic and parsley for the topping. It adds a crunchy texture and extra flavor compared to store-bought breadcrumbs.

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