1 lb. elbow macaroni
1/4 cup + 2 tablespoons butter, divided
1/4 cup flour
2 1/2 cups milk
1/4 cup cream
1 cup shredded cheddar-jack cheese blend
1/4 cup grated parmesan cheese, plus more for
3/4 teaspoons white truffle oil
salt and pepper to taste
2 cups sliced crimini mushrooms
1 cup panko breadcrumbs
fresh parsley, finely chopped
Noodles and Company Truffle Mac & Cheese
Cook pasta according to package directions, drain well.
In a large saucepan, melt 1/4 cup butter over medium heat. Add flour and stir to combine well.
Let cook and bubble 1 minute or so, or until mixture smells toasty. Add a pinch of salt and a dash
of pepper. Whisk vigorously as you add the milk. Turn heat up to medium-high, and cook, stirring
frequently, until just thick enough to lightly coat the back of a spoon. Add more milk if it gets too
Saute mushrooms in 1 tablespoon of butter, and likewise toast the breadcrumbs over low heat,
in 1 tablespoon of melted butter, until golden. Set aside.
Remove sauce mixture from heat and add cheeses, cream, and truffle oil. Stir until cheese is
melted and incorporated. Taste and add salt and pepper as desired.
When ready to serve, ladle some sauce in the bottom of your bowl. Spoon in pasta, then top with
more sauce, mushrooms, breadcrumbs, parsley, and more parmesan.