INA GARTEN'S TRUFFLE MAC AND CHEESE
Steps:
- 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.
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Asfiya Shima
[email protected]This mac and cheese was a disaster! The pasta was overcooked and the cheese sauce was lumpy. I would not recommend this recipe to anyone.
zoie vesely
[email protected]I thought this recipe was just so-so. The truffle oil was a bit too strong for my taste and the cheese sauce was a bit too thick.
Taonga Zulu
[email protected]This mac and cheese was just okay. It wasn't bad, but it wasn't anything special either.
Keeley Hohensee
[email protected]I would not recommend this recipe. The mac and cheese was dry and the truffle oil was very overpowering.
zaim g
[email protected]This recipe was a bit of a disappointment. The truffle oil didn't really add much flavor and the cheese sauce was too runny.
Raja Sufyan
[email protected]The truffle oil was a nice touch, but I found the mac and cheese to be a bit bland overall. I think it could have used more seasoning.
Tim Hair
[email protected]I found this recipe to be a bit too rich for my taste. The truffle oil was a bit overpowering and the cheese sauce was very heavy.
Denzo B Kaka
[email protected]This mac and cheese is easy to make and it's always a crowd-pleaser. I've made it for potlucks, parties, and even just for a weeknight dinner. It's always a hit.
Grace Edor
[email protected]I love Ina Garten's recipes and this one didn't disappoint. The mac and cheese was creamy, cheesy, and oh so flavorful. I will definitely be making this again.
EFEBOME IGHORODJE
[email protected]This is the best mac and cheese I've ever had! The truffle oil adds a touch of luxury that makes it perfect for a special occasion.
Amjad Khosa
[email protected]I was a bit hesitant about using truffle oil, but I'm so glad I did! It really made this mac and cheese special. The flavor was amazing and my guests raved about it.
Dilruba Nasrin
[email protected]This mac and cheese was a hit with my family! The truffle oil gave it a rich, earthy flavor that was perfectly balanced by the creamy cheese sauce. The pasta was cooked perfectly al dente and the breadcrumbs added a nice crunchy texture.