Chef Monsta: I cook, therefore I blog

Sometimes you just want to sound fancy and eat truffles…

Yes, I know truffle mac and cheese is sooo trendy but its also so delicious. It is a lot more time consuming than regular ole mac n cheese but it is worth it!!! This would be a show-stopper at Thanksgiving, and works as a great vegetarian dish.

Ingredients:

2 tbsp butter
2 tbsp olive oil
1/2 pound oyster mushrooms
1/2 pound shitake mushrooms
1 pound cavatappi pasta
3 ounces black truffle butter
1/2 c flour
1 quart whole milk
8 oz Gruyere cheese, grated (2 cups)
8 oz Dubliner (or cheddar), grated (2 cups)
2 garlic cloves
bunch of basil
3 slices of stale bread

Preheat oven to 375 degrees.

You can use any vegetables you like (tomatoes, peppers). Heat olive oil and butter, saute until brown, 5 minutes. Set aside.

Heat up truffle butter until melted. Add flour and stir, forming a roux. When the mixture has thickened, add milk slowly, whisking until solid. Heat mixture for a few more minutes. Set aside.

Add grated cheese to the truffle cream. Pour cream mixture and mushrooms over the pasta. The final step is breadcrumbs (fresh, of course).

In a food processor, pulse 2 cloves of garlic and basil. Add a few slices of stale bread and pulse into crumbs.

Spread breadcrumbs over pasta and bake for 40-45 minutes.

YUM.