- Prep time
- 15 minutes PT15M
- Cook time
- 50 minutes PT50M
- 4-6 servings
Earthy mushrooms and aromatic truffle oil transform basic mac and cheese into a luxurious, elegant entrée worthy of center stage.
- ½ yellow onion, julienned
- 4 tablespoons extra virgin olive oil
- 4 ounces wild mushrooms
- 5 tablespoons butter
- 4 tablespoons flour
- 3 cups milk, warm
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon thyme, minced
- 1 teaspoon white truffle oil
- 12 ounces Dubliner cheddar, shredded (reserve 2 ounces for topping)
- ½ pound macaroni, cooked, cooled and drained
- Salt and pepper to taste
- ½ cup panko bread crumbs
Preheat oven to 375°F.
In a small sauté pan, heat 2 tablespoons olive oil over medium heat. Add onions and cook until tender and translucent, approximately 5 minutes. Remove from pan and set aside.
Add 1 tablespoon butter to the pan and cook mushrooms for 5 minutes, until tender. Remove from heat and set aside.
In a separate saucepan, melt remaining butter and whisk in flour. Cook for a few minutes until aromatic and slowly whisk in warm milk. After the milk has been incorporated, cook over low heat for 20 minutes, stirring frequently.
Remove from heat and fold in mushrooms and onions, Dijon mustard, thyme, truffle oil and shredded cheddar. Season to taste. Fold in the cooked macaroni and place into an ovenproof casserole dish.
Mix remaining cheese with panko and remaining olive oil. Sprinkle evenly over the macaroni and bake until golden brown on top, approximately 20-30 minutes.