Truffle Mac and Cheese
- 1 cup Breadcrumbs or Panko
- 1/2 cup Parmesan cheese
- 3 tbsps white truffle oil
- 2 tbsps All-purpose flour
- 2 cups Milk (can use half-and-half)
- 1/2 cup Gruyere cheese, grated
- 1/2 cup Sharp Cheddar cheese, grated
- 1/2 cup Fontina cheese, grated
- 1 tsp Dijon mustard
- 8 ozs Elbow macaroni
- 4 cups Assorted mushrooms (cremini, oyster, trumpet, or buttons)
- 1 Chopped shallot
- Buttered baking dish
- Italian parsley
- Salt and pepper
Preheat oven to 375°
Bring a large pot of salted water to a boil and cook the macaroni until al dente per package instructions. Drain the pasta, keeping 1/4 cup of the pasta water. In a separate bowl, mix breadcrumbs, parmesan cheese, and 1 tbsp of truffle oil.
Meanwhile, heat up olive oil, mushrooms, 1/2 teaspoon salt and the shallots. Cook, stirring occasionally, until softened and beginning to brown. Remove the cooked mushrooms to a plate and drizzle with 1 tbsp truffle oil. Set aside.
In a large saucepan, melt 2 tbsp of butter over medium heat. Add in flour and whisk for about 2 minutes, or until the mixture is thoroughly combined and forms a paste. Whisk in milk and bring to a simmer. Cook for 5 minutes. Stir in the Gruyere, sharp Cheddar and Fontina, and Dijon mustard. Remove the sauce from the heat when the cheeses have melted. Stir in the remaining truffle oil and season to taste with salt and pepper. Add macaroni and pasta water to the saucepan with the cheese sauce. Stir until combined. Place the macaroni and cheese into buttered baking dish. Top the casserole with the breadcrumb mixture and bake for 25 to 30 minutes, or until the casserole is bubbling.
Top with parsley, and mushrooms. This is perfectly paired with our Mediterranean Vineyards Barbera.
Keep In Touch
Sign Up For Our Newsletter
Be the first to know about the latest wine releases, events, and promotions.