Pasta and Pasta Sauce Recipes
Truffled Macaroni and Cheese
Active time: 20 min | Yield: 8 servings
Ingredients
- 1 (16 ounce) package whole baby portobello mushrooms
- 3 1/2 teaspoons truffle oil, divided
- 1 tablespoon minced fresh thyme
- Salt and pepper
- 1 (16 ounce) package uncooked campanelle pasta
- 1 (8 ounce) container Cello® Rich and Creamy Mascarpone cheese
- 12 ounces Roth Grand Cru® cheese, shredded (3 cups)
Instructions
- Heat oven to 450 degrees F.
- Place mushrooms in a greased 3 quart or 13 x 9 inch baking dish. Drizzle with 3 teaspoons truffle oil. Sprinkle with thyme; toss to coat. Season with salt and pepper.
- Bake for 20 to 25 minutes or until mushrooms are tender, stirring once.
- Meanwhile, cook pasta according to package directions; drain. Stir pasta into mushrooms.
- Gradually add mascarpone and Grand Cru®, stirring until melted.
- Drizzle with remaining truffle oil.
- Season with salt and pepper.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin