Truffle Mac and Cheese

You’ll need three pots/pans going at the same time while preparing this.

Start by boiling some water for the pasta.

While that’s coming to a boil, in a medium pot or saucepan, heat up the cream of mushroom soup. We used a low-fat low-sodium variety. No need to add water, just heat the soup in the pot over low heat.

When the soup has a slight bubble, whisk in the cheese. The original recipe called for 1/4 cup of each type of cheese, but we love cheese, we added more. I’m sure you can eyeball this and use what ever cheese you like. These two types worked beautifully though. Add the truffle oil and stir until you get a smooth texture. When that’s happened, remove from the heat and set aside.

When your water is boiling, add salt to flavor and dump in the pasta. The original recipe called for Strozzapreti, but we love Cavatappi, so we used that instead.

While the pasta cooks, in separate large saute pan, heat up the olive oil and let it get screaming hot (nearly smoking). Add the whole mushrooms and cook for 7-10 minutes. I’m getting adjusted to the taste of different types of mushrooms, so I sliced some up for added texture. Cook them until they’re tender, then add the sherry vinegar and cook an additional 2-3 minutes.

When the pasta is done, add it to the cheese sauce and mix well. Then add the whole thing to the saute pan and stir around in the whole mushrooms.

Add some Parmesan shavings and cracked pepper and you’re set! Enjoy!