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small pasta shells in a pale creamy cheese sauce with tiny browned mushroom pieces mixed through in a plain bowl
Melissa Hart

Truffle Mushroom Mac and Cheese

Brown the mushrooms until the skillet is dry before adding them to the pasta, or their liquid can undo a carefully thickened sauce. Truffle oil goes in at the end in a small measured amount; it should sit behind the mushrooms and cheese rather than announce itself from across the room. Fontina keeps the sauce soft, and a little Parmesan brings enough salt and depth without needing a heavy layer on top.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 10 oz small pasta shells
  • 1 tbsp fine salt for pasta water
  • 8 oz cremini mushrooms finely chopped
  • 3 tbsp unsalted butter divided
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/2 tsp fine salt for sauce
  • 1/4 tsp black pepper
  • 6 oz fontina cheese grated
  • 2 oz Parmesan cheese finely grated
  • 1/2 tsp truffle oil

Method
 

  1. Cook pasta shells in a large pot of water with the tablespoon salt until just tender. Reserve 1/2 cup pasta water and drain.
  2. While the pasta cooks, melt 1 tablespoon butter in a wide skillet over medium-high heat. Cook mushrooms for 8 to 10 minutes until browned and their released liquid evaporates; transfer to a bowl.
  3. Melt the remaining butter in the skillet, stir in flour for 1 minute and gradually whisk in milk. Add sauce salt and pepper and simmer for 3 minutes.
  4. Remove from the heat and stir in fontina, then Parmesan, until smooth. Fold in pasta and mushrooms, loosening with reserved pasta water only if needed.
  5. Stir in the measured truffle oil off the heat and serve immediately.