truffled macaroni and cheese

Don’t be fooled! Truffled macaroni and cheese is just a sly way of marketing a comfort food with vegetables. And it gets you every time because it seems “fancy”. I promised myself for years that I would never defile one of the best food creations of all time because seriously, who said mac n’ cheese was supposed to be healthy?! But as I have been on a recent mushroom obsession it was hard for me to pass up the opportunity to be fooled.

And I was fooled, but not in the “What the heck were you thinking trying to fool me with these chunks of vegetables?!” kinda way. No, I was fooled in the “Ohmyghaaaa I called this defilement?!” Because it is seriously that good. The earthy and meaty shitakes taste sooo good when doused in melted guryere and sharp cheddar. And it becomes even more un-defiled  when you tuck it under a blanket of bread crumbs and fresh herbs. It is true southern cooking, with a healthy trick twist.

Truffled Macaroni and Cheese
Ina Garten

Serves 8

2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 pound shiitake mushrooms, stems removed, caps sliced 1/2 inch thick
1/2 pound portabella mushrooms, stems removed, caps sliced 1/2 inch thick
3 tablespoons cream sherry
Kosher salt
1 pound pasta
2 ounces truffle butter
1/2 cup all-purpose flour
1 quart whole milk, scalded
12 ounces Gruyere cheese, grated (about 4 cups)
8 ounces extra-sharp Cheddar cheese (about 3 cups)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3 garlic cloves, minced
1/4 cup fresh chopped parsley
1 1/2 cups panko bread crumbs
Preheat oven to 375°F.

Heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat in a large 12-inch non-stick skillet. Add mushrooms and cook until tender, about 3 – 4 minutes. Add sherry and continue to saute until the sherry is absorbed. Set aside.

Bring a large pot of water to a boil. Add a splash of olive oil and a pinch of salt. Add the pasta and cook until al dente. Drain and set aside.

Meanwhile, melt the truffle butter in a large saucepan and whisk in the flour. Cook for 2 minutes over low heat stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly until the white sauce is thickened and creamy. Take the milk mixture off the heat and add both cheeses, 1 1/2 tablespoons salt, pepper and nutmeg.

Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 9 by 13 baking dish.

In the bowl of a food processor, add parsley and garlic and pulse until minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 30 – 40 minutes, until the sauce is bubbly and the crumbs are golden brown. Let cool for 5 minutes. Serve.