Description
Indulge in the ultimate comfort food with Loaded Truffle Mushroom Mac—creamy cheese, sautéed mushrooms, and earthy truffle oil blended into a decadent dish perfect for cozy nights or special occasions.
Ingredients
8 oz elbow macaroni
2 tbsp butter
2 tbsp olive oil
8 oz sliced mushrooms (button, cremini, shiitake mix)
1 clove garlic, minced
2 tbsp flour
2 cups whole milk (or non-dairy milk)
1 cup fontina cheese, shredded
1 cup mozzarella cheese, shredded
1–2 tbsp truffle oil
Salt and pepper to taste
Chopped parsley for garnish
Instructions
1. Cook the Pasta: Boil salted water and cook macaroni to al dente; drain, reserving some pasta water.
2. Sauté the Mushrooms and Garlic: Melt butter with olive oil in a skillet. Add mushrooms and garlic; sauté 5–7 minutes until tender.
3. Make the Cheese Sauce: Sprinkle flour over mushrooms and cook 1 minute. Gradually whisk in milk; simmer 5–7 minutes until thick. Off heat, stir in fontina and mozzarella until smooth. Drizzle in truffle oil; season with salt and pepper.
4. Combine Pasta and Cheese Sauce: Fold cooked macaroni into sauce, thinning with reserved pasta water if needed.
5. Serve and Enjoy: Transfer to a serving dish, garnish with parsley, and serve hot.
Notes
Swap in gluten-free pasta for a GF version or plant-based milk/cheese for vegan.
Leftovers keep in the fridge up to 4 days; reheat gently with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 560
- Sugar: 5g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg