TRUFFLED MACARONI AND CHEESE WITH CARAMELIZED MUSHROOMS

TRUFFLED MACARONI AND CHEESE WITH CARAMELIZED MUSHROOMS image

Yield 6 servings

Number Of Ingredients 20

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White Sauce
1 Tbs butter
1 ½ Tbs truffle oil
2 cloves garlic minced
2 Tbs flour
2 ½ cups milk (not skim)
2 cups sharp white cheddar shredded
1 cup Big Eds (Gouda) from Saxon Creamery or mild swiss shredded
1/3 lb Port Salut chunked
½ tsp fresh thyme
¼ - ½ tsp salt and pepper
Mushrooms
8 oz mushrooms sliced
1 clove garlic minced
2 Tbs truffle oil
1 tsp fresh thyme leaves
Pasta
1 lb Campanelle or other fun shaped pasta
½ cup Panko bread crumbs
truffle oil for drizzling

Steps:

White Sauce Sauté the garlic in butter and oil until fragrant over medium high heat, whisk in flour and cook 1-2 min. Gradually whisk in milk and continue stirring until thickened. Lower heat and add cheeses a little at a time until incorporated and the sauce is velvety smooth. Add salt, pepper, thyme and stir. Set aside. Mushrooms Sauté garlic in oil over medium high heat until fragrant, add mushrooms and thyme and cook until golden brown and slightly caramelized. Sprinkle with salt and pepper. Pasta Pre-heat oven to 350 Deg. Cook pasta according to the directions but under cook by 1-2 minutes. Drain and drizzle pasta with a bit more truffle oil, mix in mushrooms, white sauce and place in a buttered 4 quart ovenproof dish. Top with panko and drizzle with truffle oil to help it brown. Bake 20-30 minutes until golden brown and bubbling. Optional step - sprinkle the top with 1-2 oz crumbed blue cheese during the last 5-10 minutes of cooking