Mac And Cheese
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
56
Sourness
42
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 cup
All-Purpose Flour1 tsp
Ground Nutmeg1.5 cups
White Bread (fresh crumbs)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
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
4
Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed
5
Set aside
6
Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt
7
Add the pasta and cook for 6 to 8 minutes, until al dente
8
Drain well
9
Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour
10
Cook for 2 minutes over low heat, stirring constantly with a whisk
11
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
12
Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg
13
Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish
14
Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced
15
Add the bread crumbs and pulse to combine
16
Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown
17
Serve hot