| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons unsalted butter
- Good olive oil
- 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
- 1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
- 3 tablespoons cream sherry
- Kosher salt
- 1 pound pasta, such as cavatappi
- 3 ounces white truffle butter (recommended: D’Artagnan)
- 1/2 cup all-purpose flour
- 1 quart whole milk, scalded
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 2 garlic cloves, chopped
- 3 tablespoons freshly chopped parsley leaves
- 1 1/2 cups fresh white bread crumbs
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1026 |
| Total Fat | 60 g |
| Saturated Fat | 32 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 46 g |
| Cholesterol | 160 mg |
| Sodium | 979 mg |
Reviews
Delicious! But Only used 1TBSP kosher salt (not table salt) sooooo simple and soooo good!!! This is a winner! Just amazing!!!!
I’m making this on Monday and based on the reviews here I will make sure that I use kosher salt (like the recipe says ) because if you use table salt instead of kosher salt it adds a ton more saltiness…
Fantastic! made it many times. Costco seems to have the best deals on the gouda locally, otherwise it can be pricey to make.
Delicious? Absolutely. True to the recipe, it’s great, time consuming, expensive and SALTY. PLEASE, PLEASE DO NOT ADD 1 1/2 TABLESPOONS OF SALT. 1 tablespoon is more than enough. Just warning those who want to try it and want to avoid the heartache of spending a lot of money and creating a dish that taste great but “could have been better without all that salt”.
I spent $16.17 on Gruyere alone, $12 on cream sherry (no small bottle available in Grand Central Station) and who know how much on mushrooms. I will make it again but only on special occasions and with less salt.
Use only 1 Tablespoon of salt… 1 1/2 is too much! Otherwise, delicious. I have made it without the mushrooms…yummy!
this dish has lots of flavors infused. its one ill make at my girls lunch when we share recipes. love it. thanks Ina
I have made this recipe multiple times and will continue to. It is delicious. A little messy putting it together, but you can clean all that up while it is in the oven. My wife and daughter absolutely love it, especially the edge pieces with a little crunch and carmelization. I usually make it without the mushrooms, but it is delicious either way. We have served it in a lot of situations and it always gets raves. Leftovers are great also.
This is really expensive to make (all that fancy cheese, but totally worth it. Just the smell of it made my rommates’ mouths water AND two of my friends who absolutely hate mushrooms loved this and didn’t even pick them out! A beautiful grown-up mac and cheese that is totally worth the time, money, and effort!
It is very tasty, very creamy. Only advice, don’t add all that salt. we also did it just with mozzarella cheese and it worked wonderful.
Trader Joe’s offers an italian truffle cheese that’s easy and affordable substitute for the truffle butter and you don’t have to worry about losing the truffle flavor in the roux. Great recipe. I also added caramelized onions to it.