Gouda, Mushroom, & Truffle Salt Mac & Cheese
In this one pot dinner, Gouda and mushrooms come together with pasta in a creamy bechamel sauce all sprinkled with delectable truffle salt to make an irresistible bowl of the most heavenly, elevated, yet easily attainable Mac and Cheese you’ve ever had!
It sounds complicated, fancy, and time consuming, but I swear it’s not! Only a handful of ingredients most of which you probably already have and only one stovetop pot and you’ll be in heaven in no time.
Before I have baked the final pasta with a breadcrumb topping which I also highly recommend. However, stopping at the stovetop stage does keep the pasta at an incredibly delicious creamy stage that I honestly probably now prefer.
- 8 oz Pasta shells
- 1 tbsp Olive oil
- 1.5 cup Mushrooms
- 1/4 cup Chopped onion
- 2 Garlic cloves
- 3 tbsp Butter
- 3 tbsp Flour
- 2 cup milk
- 1.5 cup Shredded gouda
- Truffle salt
- Black & red pepper
Prepare pasta according to package directions. Set aside.
Heat olive oil over medium/high heat. Sauté mushrooms and onions until browned. Add garlic and sauté about 1 minute. Set aside.
Heat butter on medium/high heat. Once melted, whisk in flour and continue whisking until it turns slightly light brown in color.
Whisk in milk slowly and continue whisking about 3-5 minutes until it starts to thicken (you will notice it change).
Stir in shredded cheese until melted.
Stir in sautéed mushroom mixture and pasta.
Sprinkle with truffle salt and pepper to taste.
Garnish with red pepper and more truffle salt as desired