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Ina’s Truffled Mac and Cheese

Prep Time
25 min
Cook Time
50 min
Yields
6 to 8 servings

Whether you’re in the mood for a classic dish that is fresh or more on the comforting side, Ina Garten’s recipes from Barefoot Contessa: Back to Basics are some our go-to favourites. And when it comes to adding her twist to classic pasta dishes, nobody does it better. This bakes pasta comes together with Gruyere, two different varieties of mushrooms and a hint of sherry. Why not serve this earthy and super cheesy dish with a side of her Outrageous Garlic Bread?

Recipe courtesy of Ina Garten.

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ingredients

2
Tbsp unsalted butter
Good olive oil
½
lb shiitake mushrooms, stems removed, caps sliced ½ - inch thick
½
lb cremini mushrooms, stems removed, caps sliced ½ - inch thick
¼
cup cream sherry, such as Harvey's Bristol Cream
Kosher salt and freshly ground black pepper
1
lb cavatappi pasta, such as De Cecco
4
cups whole milk
3
oz white truffle butter, such as Urbani
½
cup all-purpose flour
4
cups grated Gruyère cheese
3
cups grated extra-sharp white Cheddar
½
tsp ground nutmeg
1 ½
cups diced white bread, crusts removed
2
garlic cloves, chopped
3
Tbsp chopped fresh parsley
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directions

Step 1

Preheat the oven to 375°F.

Step 2

Heat the butter and 2 tablespoons oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until tender. Add the sherry and sauté for 2 to 3 minutes, until the sherry is absorbed. Set aside.

Step 3

Meanwhile, add a tablespoon of salt to a large pot of water and bring to a boil. Add the pasta, cook for 6 to 8 minutes, until al dente, and drain.

Step 4

Scald the milk in a medium saucepan. Melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook over low heat for 2 minutes, whisking constantly. Slowly add the scalded milk and cook for 2 minutes, stirring with a wooden spoon, until thick and creamy. Off the heat, add the Gruyère, cheddar, 2 tablespoons salt, 2 teaspoons pepper, and the nutmeg.

Step 5

In a large bowl, combine the pasta, the cream sauce, and two thirds of the mushrooms and pour into a 10×13 ×2-inch ovenproof baking dish. Place the bread, garlic, and parsley in the bowl of a food processor fitted with the steel blade and process to make fine crumbs. Sprinkle the herbed crumbs evenly on the pasta and arrange the remaining mushrooms down the middle.

Step 6

Bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Let stand for 5 minutes and serve hot.

pan of baked truffled mac and cheese decorated with mushrooms

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