Delighted, once again, at the opportunity to prepare a meal for one of my favorite couples, this time I opted to take into consideration some of their preferences.

It may sound silly, but typically I can just sense what people are wanting and needing.

This time I asked.

“Mac and Cheese,” he responded. “I only get that when the grandkids are around.”

Mac n’ Cheese it is…

but I had to fancy it up. You know me.

Gorgeous, brilliant, and bright curves of color in the most intriguing potpourri of pasta, I whisked up a bit of Gruyere-truffle sauce, and threw in some mushrooms for posterity, and for the most delicious “mac n’ cheese” you’ll ever allow to pass your lips.

Creamy.
Rich.
Satisfying.
Beautiful.

Truffle Mushroom Mac n’ Cheese

1 lb. pasta (any variety will do)
1/4 cup butter, divided
1/2 tsp. truffle salt, divided
3 cups mushrooms, sliced
1/2 cup all-purpose flour
3 cups half and half
1 1/2 cup shredded gruyere cheese
1/2 cup grated parmesan cheese

Bring a large pot of salted water to a boil and add pasta. Cook per packing instructions, leaving the noodles slightly al dente. Drain and reserve about 1/3 cup cooking water.

Meanwhile, in a large stockpot or saucepan, sauté the mushrooms in 2 Tbs. of butter. Season with 1/4 tsp. truffle salt. Once the juice have been released and the mushrooms are well caramelized, set aside. Melt the remaining butter in the pan and add the flour. Whisk until the butter has melted and the roux is smooth. Slowly pour in the cream and continue to whisk until thick, about 3-5 minutes. Add the cheese and remaining truffle salt and stir with a spatula until well combined and all the cheese has melted. Continue to cook another 2-3 minutes until the sauce becomes super thick. Add the reserved pasta cooking water and stir in the mushrooms.
Pour the sauce over the cooked noodles and toss until the pasta is completely coated in goodness.

Yum.