A decadent version of everybody's favorite comfort food!
1/2poundpastacooked just to al dente
2-3cremini mushroomsstems trimmed, and finely diced
1and 1/2 cups milk
1/2cupheavy creamor half and half
1/2cupevaporated milkthis helps keep the sauce creamy
3/4tsptruffle saltor to taste
8ouncestruffled soft goat cheese
1cupshredded sharp cheddar cheese
fresh cracked black pepper
Preheat oven to 325F Lightly butter a gratin or other baking dish
In a dry saucepan sauté the chopped mushrooms, stirring almost constantly, until they lose their moisture and start to turn dark. Add the butter and flour and cook for a minute or two, but don't let it brown.
Slowly add in the milk, cream, and evaporated milk, stirring to blend. Turn the heat up a bit and cook the mixture, stirring constantly, until it just comes to a simmer and thickens. Don't let it come to a boil.
Take off the heat, add the truffle oil and salt, and let it cool for a minute.
Add the cheeses and stir until the cheese is melted and the sauce is smooth. Fold in the cooked pasta and turn into your prepared pan.
Moisten the breadcrumbs with truffle oil and add a pinch of truffle salt. I also add some fresh cracked pepper. Sprinkle the crumbs over the pasta.
Cook the mac and cheese for about 20 minutes, or until bubbling. If you'd like a little more browning, run it under the broiler briefly, but watch it very carefully so it doesn't burn.
Serve the mac and cheese immediately.
https://theviewfromgreatisland.com/truffle-mac-and-cheese-recipe/ January 9, 2019