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Wild Mushroom & Truffle Macaroni Cheese
Once upon a time, macaroni cheese was a tired meat-free restaurant option especially in place for vegetarians and seemingly nobody else. Not anymore!
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Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course
Main Course
Cuisine
Global
Servings
4
Ingredients
70
gram
Wild mushroom mix
sautéed
160
gram
Rigatoni pasta
blanched
140
gram
Cheese sauce (recipe below)
25
gram
Truffle crème fraîche (recipe below)
Truffle oil
For the cheese sauce
100
gram
Flour
100
gram
Butter
1300
ml
Milk
170
gram
Mild cheddar
grated
1 - 2
tbsp
Mustard
For the truffle crème fraîche
1
tbsp
Black truffle paste
1
tbsp
Truffle oil
50
gram
Crème fraîche
50
gram
Mascarpone cheese
85
gram
Double cream
whipped
Instructions
Cook the rigatoni in hot boiling salted water until al dente, then refresh in cold water
For the cheese sauce, make as a béchamel sauce, then add the grated cheese and cook out until melted
To make the truffle crème fraîche, add all the ingredients except the cream together
Mix evenly then fold in the whipped cream and season to taste
Heat the cooked mushrooms in a pan with the cheese sauce and a splash of truffle oil
Once hot, toss the pasta through the mixture then serve with a scoop of truffle crème fraîche on top
Keyword
Macaroni Cheese