Ina Garten's Decadent Truffle Mac and Cheese Bake

Nothing says comfort quite like a bubbling dish of mac and cheese, but this elevated version brings a whole new level of luxury to your table. With earthy mushrooms, rich truffle oil, and a golden breadcrumb topping, this recipe is the perfect indulgence for a special night in. Whether it’s a family dinner or a holiday treat, this dish offers a creamy, cheesy experience that’s unforgettable.

Yield: Serves 8-10
Prep Time: 20 minutes
Cook Time: 58 minutes
Calories: 624 per serving

Photo byGLP

Ingredients:

• 3 teaspoons olive oil, divided
• 1 lb baby bella mushrooms, thickly sliced
• 1 teaspoon white wine vinegar
• Salt and pepper, to taste
• 12 oz of your favorite short pasta (elbows, bowties, or shells work well)
• 4 cups whole milk
• 3 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 3 cups grated Gruyère cheese
• 3 cups grated sharp cheddar cheese
• 1/2 teaspoon ground cinnamon
• 2 tablespoons truffle oil
• 1 1/2 cups panko breadcrumbs
• 2 garlic cloves, minced
• 3 tablespoons fresh parsley, chopped

Instructions:

Preheat your oven to 375°F. Cook the pasta according to package instructions until al dente. Drain and set aside.

1. In a skillet, heat 2 teaspoons of olive oil over medium heat. Sauté the mushrooms for about 6 minutes, until they are golden brown. Add the white wine vinegar and cook until the liquid has evaporated. Remove from heat and set aside.
2. Warm the milk in a microwave-safe container for 1-2 minutes until it reaches a steamy 180°F, or gently heat on the stove until just below boiling. Set aside.
3. In a large saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for 1 minute until it’s lightly golden. Slowly whisk in the warm milk, stirring constantly until smooth. Add the Gruyère, cheddar, cinnamon, salt, and pepper. Continue stirring for about 2 minutes until the sauce thickens. Remove from heat and mix in the truffle oil.
4. Combine the remaining teaspoon of olive oil with the panko breadcrumbs, garlic, and parsley. Stir to coat evenly and set aside.
5. In a 9x13-inch baking dish, mix together two-thirds of the sautéed mushrooms, cooked pasta, and cheese sauce. Top with the breadcrumb mixture and remaining mushrooms. Bake for 35-45 minutes, or until the edges are crispy and golden brown.

Substitutions:

• Swap Gruyère for Fontina or any cheese with a meltable consistency.
• Use gluten-free pasta and breadcrumbs for a gluten-free version.
• For an extra burst of flavor, add a teaspoon of Dijon mustard to the cheese sauce.

Storage Tips:

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes, or until warmed through. You can also freeze portions for up to 1 month—thaw overnight in the fridge and reheat as needed.

This dish is sure to impress with its sophisticated flavor profile while still delivering all the comfort of classic mac and cheese.

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