INA GARTEN'S TRUFFLE MAC AND CHEESE
Steps:
- Preheat the oven to 375 degrees F. Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside. Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well. Meanwhile, melt the truffle butter in a large (4-quart) 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 with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg. Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish. Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.
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LISA GAMBLE
[email protected]This recipe is a bit too rich for my taste. I think I would have liked it better with less butter and cream.
Lorenzo Jones
[email protected]I love the combination of truffle oil and cheese in this recipe. It's a great way to elevate a classic dish.
Hajjat Hajat
[email protected]This recipe is a great way to use up leftover macaroni. I always have some leftover macaroni after making a big batch of pasta salad, and this is a great way to use it up.
Vickie Spell
[email protected]I'm not sure what went wrong, but my mac and cheese turned out grainy. I think I might have overcooked the sauce.
TheBloodwaraxe
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion. The truffle oil really makes this dish special.
Aiden Dad
[email protected]I'm not a fan of truffle oil, so I omitted it from the recipe. The mac and cheese was still delicious, but I think it would have been even better with the truffle oil.
Pakistanimunda Pakistanimunda
[email protected]I made this recipe for my family and they loved it. Even my picky kids ate it all up.
Md Nirob Ahmed
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's worth the effort.
Felisterr Sanga
[email protected]I found this recipe to be a bit bland. I think it needed more seasoning.
James Armooh
[email protected]This recipe was a bit too rich for my taste. I think I would have liked it better with less truffle oil.
Zizipho Kungo
[email protected]I followed the recipe exactly and it turned out perfectly. The truffle oil really makes this dish special. I will definitely be making this again.
Na Sser
[email protected]This is the best mac and cheese I've ever had. The truffle oil gives it a unique and delicious flavor. I highly recommend this recipe.
Zia Ghouri
[email protected]I'm not a huge fan of truffle oil, but this recipe changed my mind. The truffle flavor is subtle and sophisticated, and it pairs perfectly with the rich cheese sauce. I'll definitely be making this again.
Angel Moon
[email protected]This Ina Garten truffle mac and cheese recipe is a winner! The combination of flavors is spot-on, and the truffle oil adds a touch of luxury. I served it at a dinner party and it was a huge hit.