Truffle Mac and Cheese

Every table has its superstar dish. With a recipe this simple and delicious, maybe this will be yours.

Servings
8
Active Time
25 minutes
Total Time
40 minutes
Truffle Mac and Cheese

1. Preheat oven to 375°F. Bring water to boil for pasta. Coat insides of 8 (8-oz) ramekins with spray; place ramekins on baking sheet for ease in handling. Cook pasta following package instructions. Drain pasta; transfer to large bowl and toss with 1 teaspoon oil.

2. Meanwhile, preheat large, nonstick sauté pan on medium 1–2 minutes. Place 1 teaspoon truffle oil, mushrooms, and thyme in pan; cook 4–5 minutes or until mushrooms are golden.

3. Stir in Alfredo sauce; simmer 3–4 minutes to blend flavors. Combine cheeses. Remove pan from heat. Stir in 3 cups cheese until melted and smooth.

4. Stir mushroom mixture into pasta until blended. Spoon mixture into ramekins (about 1 cup each). Top with remaining 1 cup cheese; bake 12–14 minutes until cheese is bubbly. Drizzle remaining 1 teaspoon oil over top; serve.

Ingredients

  • Cooking spray

  • 8 oz elbow macaroni

  • 3 teaspoons truffle oil, divided

  • 8 oz sliced baby portabella mushrooms

  • 1 teaspoon dried thyme

  • 1 (15-oz) jar Alfredo sauce

  • 2 cups shredded Italian-blend cheese, divided

  • 2 cups shredded Monterey Jack cheese, divided

More recipe info

Instructions

1. Preheat oven to 375°F. Bring water to boil for pasta. Coat insides of 8 (8-oz) ramekins with spray; place ramekins on baking sheet for ease in handling. Cook pasta following package instructions. Drain pasta; transfer to large bowl and toss with 1 teaspoon oil.

2. Meanwhile, preheat large, nonstick sauté pan on medium 1–2 minutes. Place 1 teaspoon truffle oil, mushrooms, and thyme in pan; cook 4–5 minutes or until mushrooms are golden.

3. Stir in Alfredo sauce; simmer 3–4 minutes to blend flavors. Combine cheeses. Remove pan from heat. Stir in 3 cups cheese until melted and smooth.

4. Stir mushroom mixture into pasta until blended. Spoon mixture into ramekins (about 1 cup each). Top with remaining 1 cup cheese; bake 12–14 minutes until cheese is bubbly. Drizzle remaining 1 teaspoon oil over top; serve.

Nutritional Information

CALORIES 400kcal; FAT 24g; SAT FAT 12g; TRANS FAT 0g; CHOL70mg; SODIUM 680mg; CARB 26g; FIBER 1g; SUGARS 2g; PROTEIN 20g; POTASSIUM 4%; VIT D 0%; CALC 35%; IRON 6%

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