MAC AND CHEESE
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
- Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
- Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
- Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
- Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.
TRUFFLED MUSHROOM AND CHEESY MACARONI CASSEROLE
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil. Cook the macaroni according to the package directions. Drain and let cool, then transfer to a large bowl.
- In a medium saucepan, heat the soup over medium heat, stirring often to prevent scorching. Whisk in the Cheddar and Swiss, followed by the truffle oil. Add a splash of water if it gets too thick.
- Add the celery and allspice to the bowl of macaroni, then gradually pour over the cheese sauce--you can use less or more sauce depending on how creamy you want the casserole. Season with salt and pepper and fold together.
- Transfer the mixture to a 9-by-13-inch baking dish and cover with the onions. Bake until the sides are bubbly and the interior is very hot, about 30 minutes. Serve.
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- Melt the butter in a medium pan, add the flour and stir well. Cook, stirring over a low heat, for a couple of minutes. Gradually add the milk, stirring well between each addition until smooth, followed by the mustard. Still stirring, increase the heat to medium and bring to the boil. Cook for 5 minutes until thickened and smooth. Remove from the heat, stir in two- thirds of the combined cheeses and season to taste. Stir in 2 teaspoons of truffle oil then cover with a lid and set aside.
- Heat half the olive oil in a large non-stick frying pan. Add half the mushrooms and half the thyme leaves, season, and cook over a high heat for 3-4 minutes, stirring now and then until golden. Tip onto a plate and repeat with the remaining oil and mushrooms. Turn off the heat, add all the mushrooms back into the pan, along with the garlic and 2 teaspoons of truffle oil and stir together. Set aside.
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- Add the cooked pasta and most of the mushrooms to the cheese sauce and mix well. Tip into a large baking dish (about 30cm x 20cm) and top with the rest of the mushrooms. Mix together the breadcrumbs, remaining cheeses and thyme leaves and sprinkle over the top. Season with black pepper and drizzle with a final 2 teaspoons of truffle oil or extra-virgin olive oil if you prefer.
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