Truffled Mac 'N' Cheese Recipe

Name: Truffled Mac 'N' Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces (2 cups) dried mushrooms, any type; 1 cup boiling water; 2 tablespoons truffle oil or olive oil; 3 tablespoons whole-wheat pastry flour; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup skim milk; 4 ounces shiitake mushrooms, stems discarded, caps thinly sliced; 1 cup grated Fontina cheese (about 2 ounces; grate on a microplane); 1/2 cup grated Parmesan; 1 ounce goat cheese; 1 9-ounce package frozen artichoke hearts, defrosted and roughly chopped; 6 ounces dry, whole-wheat macaroni, cooked according to the package instructions; 1 head broccoli, cut into florets, stalk discarded, steamed

Servings: persons

2 ounces (2 cups) dried mushrooms, any type
1 cup boiling water
2 tablespoons truffle oil or olive oil
3 tablespoons whole-wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup skim milk
4 ounces shiitake mushrooms, stems discarded, caps thinly sliced
1 cup grated Fontina cheese (about 2 ounces; grate on a microplane)
1/2 cup grated Parmesan
1 ounce goat cheese
1 9-ounce package frozen artichoke hearts, defrosted and roughly chopped
6 ounces dry, whole-wheat macaroni, cooked according to the package instructions
1 head broccoli, cut into florets, stalk discarded, steamed

1
Rinse the dried mushrooms well under cold running water to remove dirt. Place in a small bowl along with 1 cup of boiling water. Allow to rest for 15 minutes, then drain, reserving 1/2 cup of the liquid.
2
Heat a large stockpot over medium heat. Add the truffle oil or olive oil, flour, salt, and black pepper. Cook 1 to 2 minutes, stirring often, until a thick paste forms. Reduce the heat to low, add half of the milk, and whisk well to create a soft paste. Whisk in the remaining milk and reserved mushroom liquid. Add the shiitakes and cook 2 to 3 minutes, stirring occasionally, until the mushrooms are soft and a thick mixture forms.
3
Add the Fontina, Parmesan, and goat cheese. Stir together well and cook 1 minute, until the cheese melts. Add the artichokes and cooked pasta. Stir well to coat. Serve immediately with the broccoli on the side.

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ounces (2 cups) dried mushrooms, any type, 1 cup boiling water, 2 tablespoons truffle oil or olive oil, 3 tablespoons whole-wheat pastry flour, and more.

Yes, Truffled Mac 'N' Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Truffled Mac 'N' Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions