Ingredients
Scale
- 8 oz pasta (elbow macaroni or shells)
- 2 cups sharp cheddar cheese, shredded
- 1 cup fontina cheese, shredded
- 1 cup mushrooms, sliced
- 2 tbsp truffle oil
- 3 tbsp butter
- 2 tbsp flour
- 2 cups milk
- Salt to taste
- Fresh parsley or chives for garnish
- Breadcrumbs for topping
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms and sauté until golden brown. Remove from heat.
- In a separate pot, melt 3 tablespoons of butter over medium heat. Whisk in flour and cook for a minute.
- Gradually whisk in milk, stirring constantly until the sauce thickens.
- Add the shredded cheeses and truffle oil to the sauce, stirring until melted and creamy. Season with salt.
- Combine the cooked pasta with the cheese sauce and sautéed mushrooms. Mix well.
- Transfer the mixture to a baking dish, top with breadcrumbs, and sprinkle with parmesan if desired.
- Bake in the oven at 350°F (175°C) for about 20 minutes, or until bubbly and golden brown.
- Garnish with fresh parsley or chives before serving.
Notes
For a crisp topping, add breadcrumbs mixed with Parmesan before baking.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 45mg