White Truffle Mushroom Mac n' Cheese

I am drooling just typing this recipe out … this pasta was so damn good! How can you not like white truffle with mac and cheese? It is a match made in heaven, a dreamy combination and perfect for the Fall. Get on it!

Ingredients

  • 2 Cups Mozza Cheese, shredded

  • 1 Cup Parm Cheese, shredded

  • 1 Heaping Cup of Mushrooms, sliced

  • 1-2 Cups of uncooked Small Pasta Shells

  • 1 Cup Cream

  • 3 Tbsp. Veggie Broth

  • 2 Tbsp. Butter

  • 2 Tbsp. EVOO White Truffle Oil

  • 2 Tsp. Pepper

  • 1 Tsp. Corn Starch

  • 1 Tsp. EVOO Black Truffle Salt

  • 1/4 Cup Chives, chopped for garnish

Directions

  • Cook pasta as per packaging, drain and set aside, toss the pasta noodles with 1 tbsp of truffle oil. In a medium pan melt the butter over medium heat then add in the veggie broth and the corn starch. Mix well.

  • Add in the mushrooms and the pepper and allow to cook briefly then add in the cream and keep the temp low.

  • Once the mushrooms are cooked, add in the cheese and mix until melted. Add in the remaining truffle oil, and the truffle salt. Add the pasta noodles into the pan and combine well.

  • Ensure the mixture is creamy and add additional seasonings if needed. Scoop into a bowl and then sprinkle the chives on top.

MAKE IT EASY - Use just mozza cheese throughout the dish, no need to buy parmesan cheese too.

MAKE IT EXTRA - Pour into a casserole dish, cover with more cheese and broil on LO until golden brown.

Bowls, Vegetarian DishesJessica DeRaaf