Wild Mushroom Three Cheese Macaroni With Truffle Oi

Name: Wild Mushroom Three Cheese Macaroni With Truffle Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sliced crimini mushrooms1; 1/2 cups sliced shitake mushrooms; 2 tbsp oil or bacon fat; 1 1/2 tbsp sherry vinegar; 3 tbsp butter; 3 tbsp flour; 3 cup whole milk, warmed; 4 oz herb chevre, crumbled; 4 oz sharp cheddar, shredded; 4 oz parmigiano reggiano, separated in 2 2oz piles; 1 tbsp fresh thyme leaves2 tsp fresh rosemary, minced; 1 tsp fresh sage, minced; 2-3 tbsp white truffle oil, depending on how strong you like it (yes, this is some rich mac-n-cheese); 1 tsp crushed red pepper flakes; 1/2 cup panko; 10 oz elbow pastakosher salt and fresh cracked black pepper

Servings: persons

1 1/2 cups sliced crimini mushrooms1
1/2 cups sliced shitake mushrooms
2 tbsp oil or bacon fat
1 1/2 tbsp sherry vinegar
3 tbsp butter
3 tbsp flour
3 cup whole milk, warmed
4 oz herb chevre, crumbled
4 oz sharp cheddar, shredded
4 oz parmigiano reggiano, separated in 2 2oz piles
1 tbsp fresh thyme leaves2 tsp fresh rosemary, minced
1 tsp fresh sage, minced
2-3 tbsp white truffle oil, depending on how strong you like it (yes, this is some rich mac-n-cheese)
1 tsp crushed red pepper flakes
1/2 cup panko
10 oz elbow pastakosher salt and fresh cracked black pepper

1
Preheat 400 degrees.
2
- saute 2 tbsp oil or lard over medium heat.
3
- add the mushrooms to the pan and saute for 7-10 minutes until slightly caramelized.
4
- add pinch salt and pepper then deglaze sherry vinegar. Allow vinegar to cook out, then remove mushrooms,set aside.
5
- melt butter y whisk in sauce pan + 4 tbsp flour for about 30 seconds.
6
- Add the thyme, rosemary, sage, and red pepper flakes. saute 30 sec.
7
- Slowly pour milk while whisking, so there are no lumps. Allow bechamel to come to a simmer, stir.
8
- start the pasta. Liberally salt the pot of boiling water. slightly undercook.
9
- simmer bechamel, stir in the chevre, cheddar, parmigiano, and truffle oil until cheese has melted.
10
- mix together the panko and remaining parmigiano.
11
Strain the pasta then toss with cheese sauce y mushrooms. Pour into deep glass and sprinkle the panko/parmigiano mixture ontop.
12
- Bake 15 to 20 minutes til golden bubbly.

965

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 1/2 cups sliced crimini mushrooms1, 1/2 cups sliced shitake mushrooms, 2 tbsp oil or bacon fat, 1 1/2 tbsp sherry vinegar, and more.

Yes, Wild Mushroom Three Cheese Macaroni With Truffle Oil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wild Mushroom Three Cheese Macaroni With Truffle Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions