Name: Barefoot Contessa Truffle Mac And Cheese
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons 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, to taste; 1 pound cavatappi pasta, such as De Cecco; 4 cups whole milk (1 quart); 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

This delicious Barefoot Contessa Truffle Mac and Cheese is a creamy, comforting dish perfect for any occasion. With a rich cheese sauce, savory mushrooms, and a crispy breadcrumb topping, it’s a quick and easy meal that can be made with simple ingredients. Ideal for cheese lovers!

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Ingredients Needed

2 tablespoons unsalted butter
2 tablespoons 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, to taste
1 pound cavatappi pasta, such as De Cecco
4 cups whole milk (1 quart)
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 Truffle Mac And Cheese

Preheat the oven: Set your oven to 375°F (190°C).
Cook the mushrooms: In a large (12-inch) sauté pan, heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat. Add the shiitake and cremini mushrooms, cooking for 3 to 5 minutes until they are tender. Stir in the cream sherry and cook for another 2 to 3 minutes, allowing the sherry to absorb. Set the mushrooms aside.
Cook the pasta: In a large pot, add a tablespoon of salt to a large pot of water. Bring it to a boil, then add the cavatappi pasta. Cook for 6 to 8 minutes until it’s al dente, then drain the pasta.
Scald the milk: In a medium saucepan, heat the whole milk over low heat until it is scalded, being careful not to let it boil.
Make the cheese sauce: In a large (4-quart) saucepan, melt the truffle butter over low heat. Whisk in the flour and cook for 2 minutes, whisking constantly. Slowly add the scalded milk, stirring continuously until the sauce becomes thick and creamy. Once thickened, remove from heat and stir in the Gruyère, Cheddar, 2 tablespoons salt, 2 teaspoons pepper, and nutmeg.
Combine the pasta and sauce: In a large bowl, mix the cooked pasta, the creamy cheese sauce, and two-thirds of the sautéed mushrooms. Pour this mixture into a 10 × 13 × 2-inch ovenproof baking dish.
Make the breadcrumb topping: Add the diced white bread, chopped garlic, and fresh parsley into a food processor. Pulse until the bread turns into fine crumbs. Sprinkle the herbed breadcrumbs evenly over the pasta and top with the remaining mushrooms.
Bake: Place the baking dish in the oven and bake for 35 to 45 minutes until the sauce is bubbly and the breadcrumbs are golden brown.
Serve: Let the dish sit for 5 minutes before serving. Serve hot for the best flavor and texture.

Barefoot Contessa Truffle Mac And Cheese

Recipe Tips

Use fresh mushrooms for the best flavor: Shiitake and cremini mushrooms add depth to the dish, so don’t substitute with dried mushrooms.
Scald the milk before adding it to the sauce to avoid any lumps. This ensures the cheese sauce is smooth and creamy.
Don’t overcook the pasta: Cook it just until al dente to prevent it from becoming too soft and mushy after baking.
Add the truffle butter at the end: Stir it in off the heat to preserve the delicate truffle flavor and prevent it from losing its aroma.
Let the dish rest for 5 minutes after baking: This helps the sauce set and makes it easier to serve.

How To Store Leftovers

Refrigerate: Place leftover Truffle Mac and Cheese in an airtight container. Store it in the fridge for up to 3 days.
Freeze: Transfer leftover Truffle Mac and Cheese to a freezer-safe container. Freeze for up to 2 months. To thaw, place it in the fridge overnight and reheat in the oven until hot.
Reheating: Reheat leftover Truffle Mac and Cheese in the oven at 350°F for 20-25 minutes, covered with foil, until hot and bubbly.

Nutrition Facts

Serving Size: 1 cup (approximately 170 grams)

Calories: 290
Total Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 30 mg
Sodium: 600 mg
Potassium: 200 mg
Total Carbohydrate: 35 g
Dietary Fiber: 1 g
Sugars: 3 g
Protein: 12 g

Try More Recipes:

Barefoot Contessa Truffle Mac And Cheese

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British Courses:Dinner Recipe Keys: B Barefoot Contessa Truffle Mac And Cheese

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time: 5 minutesTotal time:1 hour Servings:6 servingsCalories:290 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 tablespoons unsalted butter
2 tablespoons 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, to taste
1 pound cavatappi pasta, such as De Cecco
4 cups whole milk (1 quart)
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

Instructions

Preheat the oven: Set your oven to 375°F (190°C).
Cook the mushrooms: In a large (12-inch) sauté pan, heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat. Add the shiitake and cremini mushrooms, cooking for 3 to 5 minutes until they are tender. Stir in the cream sherry and cook for another 2 to 3 minutes, allowing the sherry to absorb. Set the mushrooms aside.
Cook the pasta: In a large pot, add a tablespoon of salt to a large pot of water. Bring it to a boil, then add the cavatappi pasta. Cook for 6 to 8 minutes until it’s al dente, then drain the pasta.
Scald the milk: In a medium saucepan, heat the whole milk over low heat until it is scalded, being careful not to let it boil.
Make the cheese sauce: In a large (4-quart) saucepan, melt the truffle butter over low heat. Whisk in the flour and cook for 2 minutes, whisking constantly. Slowly add the scalded milk, stirring continuously until the sauce becomes thick and creamy. Once thickened, remove from heat and stir in the Gruyère, Cheddar, 2 tablespoons salt, 2 teaspoons pepper, and nutmeg.
Combine the pasta and sauce: In a large bowl, mix the cooked pasta, the creamy cheese sauce, and two-thirds of the sautéed mushrooms. Pour this mixture into a 10 × 13 × 2-inch ovenproof baking dish.
Make the breadcrumb topping: Add the diced white bread, chopped garlic, and fresh parsley into a food processor. Pulse until the bread turns into fine crumbs. Sprinkle the herbed breadcrumbs evenly over the pasta and top with the remaining mushrooms.
Bake: Place the baking dish in the oven and bake for 35 to 45 minutes until the sauce is bubbly and the breadcrumbs are golden brown.
Serve: Let the dish sit for 5 minutes before serving. Serve hot for the best flavor and texture.

Notes

Use fresh mushrooms for the best flavor: Shiitake and cremini mushrooms add depth to the dish, so don’t substitute with dried mushrooms.
Scald the milk before adding it to the sauce to avoid any lumps. This ensures the cheese sauce is smooth and creamy.
Don’t overcook the pasta: Cook it just until al dente to prevent it from becoming too soft and mushy after baking.
Add the truffle butter at the end: Stir it in off the heat to preserve the delicate truffle flavor and prevent it from losing its aroma.
Let the dish rest for 5 minutes after baking: This helps the sauce set and makes it easier to serve.

Keywords:Barefoot Contessa Truffle Mac And Cheese