Best Truffled Mushroom And Cheesy Macaroni Casserole Recipes

Truffled Mushroom and Cheesy Macaroni Casserole image

Provided by Geoffrey Zakarian

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound macaroni
Two 10-ounce cans cream of mushroom soup
4 ounces sharp Cheddar, grated
4 ounces Swiss cheese, grated
1 tablespoon truffle oil
1 cup 1/4-inch-diced celery (2 to 3 stalks)
1/2 teaspoon ground allspice
Kosher salt and freshly cracked black pepper
2 cups canned fried onions

Steps:

Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil. Cook the macaroni according to the package directions. Drain and let cool, then transfer to a large bowl.
In a medium saucepan, heat the soup over medium heat, stirring often to prevent scorching. Whisk in the Cheddar and Swiss, followed by the truffle oil. Add a splash of water if it gets too thick.
Add the celery and allspice to the bowl of macaroni, then gradually pour over the cheese sauce--you can use less or more sauce depending on how creamy you want the casserole. Season with salt and pepper and fold together.
Transfer the mixture to a 9-by-13-inch baking dish and cover with the onions. Bake until the sides are bubbly and the interior is very hot, about 30 minutes. Serve.

Truffled Mushroom and Cheesy Macaroni Casserole image

Provided by @MakeItYours

Number Of Ingredients 9

1 pound macaroni
Two 10-ounce cans cream of mushroom soup
4 ounces sharp Cheddar, grated
4 ounces Swiss cheese, grated
1 tablespoon truffle oil
1 cup 1/4-inch-diced celery (2 to 3 stalks)
1/2 teaspoon ground allspice
Kosher salt and freshly cracked black pepper
2 cups canned fried onions

Steps:

Preheat the oven to 375 degrees F.Bring a large pot of water to a boil. Cook the macaroni according to the package directions. Drain and let cool, then transfer to a large bowl.In a medium saucepan, heat the soup over medium heat, stirring often to prevent scorching. Whisk in the Cheddar and Swiss, followed by the truffle oil. Add a splash of water if it gets too thick.Add the celery and allspice to the bowl of macaroni, then gradually pour over the cheese sauce--you can use less or more sauce depending on how creamy you want the casserole. Season with salt and pepper and fold together.Transfer the mixture to a 9-by-13-inch baking dish and cover with the onions. Bake until the sides are bubbly and the interior is very hot, about 30 minutes. Serve.