Truffle Mac and Cheese
This creamy Truffle Mac and Cheese can be made in one skillet and in 30 minutes. It's filled with mushrooms, cheese and truffle oil and is a delicious alternative to traditional mac and cheese.
- 1 tbsp olive oil
- 8 oz. baby bella mushrooms sliced
- 1 tsp fresh thyme
- 1 lb. pasta
- 2 cups water
- 3/4 cup milk of choice plus more
- 3/4 cup half and half
- 2 tbsp all purpose flour
- 2 tbsp butter
- 2 tsp white truffle oil or more to taste
- 1 cup sharp cheddar cheese shredded
- 1 cup gruyere cheese shredded
- Salt and pepper to taste
Heat olive oil in a large skillet over medium-high heat; add mushrooms and thyme, stirring until the mushrooms are soft, approximately 5 minutes.
Add in the pasta, water, milk, and half and half and turn the heat up to high; bring to a boil, place a lid on the skillet and cook until noodles are soft.
Turn heat down to low and add in 2 tbsp of flour, stirring really well.
Add in the butter, truffle oil and cheese, stirring until the cheese is melted. If mixture seems too thick, add 1/4 cup (or more) of milk and stir until the cheese is smooth.
Add salt and pepper to taste and enjoy!
*Calories are per serving and are an estimation; calories are assuming this is being served as a main dish -- if serving as a side, calories will be less.
*To make gluten free: use gluten free pasta and arrowroot instead of all purpose flour.
*Be sure to use WHITE truffle oil, not black.
Calories: 831kcal | Carbohydrates: 93g | Protein: 35g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 98mg | Sodium: 433mg | Potassium: 620mg | Fiber: 4g | Sugar: 4g | Vitamin A: 934IU | Vitamin C: 1mg | Calcium: 679mg | Iron: 2mg