Winter recipe: Truffle Mac & Cheese

{Posted by Jackie}

Cooking is one of my favorite pass times, especially when it’s cold outside (like it is in New York today – brr!).  When it comes to working in the kitchen, I rarely play by the book.  My concoctions are usually the result of vaguely recalling interesting recipes and modifying them using pretty much whatever I have in the kitchen.  Truffle Mac & Cheese is a family favorite, and there’s a good chance that if I didn’t make it for them at every visit, I might be disowned.  The recipe has evolved to near perfection, but I encourage you to taste it along the way (it’s really good, so taste it a LOT) and make it your own.

Here's what you need:

4 cups pasta (I like Rigatoni or Bowties)

Tablespoon Butter

1/3 cup chopped onion

2 tablesoons garlic

1 cup sundried tomatos (julienned)

2 handfuls sliced fresh mushrooms

Heavy Cream

3 tablespoons Coarse Ground Mustard

¾ cup crumbled Gorgonzola Cheese

¾ cup shredded Muenster Cheese

White Truffle Oil

Sea Salt

Fresh ground black pepper

Fresh Basil

1. First things first: get your pasta cooking with a dash of sea salt.

2. In a medium saucepan, melt your butter and about 2 tablespoons of truffle oil over medium/high heat.  Sautee garlic and onions, with salt and pepper.  Add mushrooms and sundried tomato. After about two minutes (when mushrooms shrink a bit) add mustard & enough heavy cream to cover the mushrooms. Bring to a simmer.

3.  While that’s cooking, strain your pasta, transfer it to a large serving dish and toss with a light coating of truffle oil.

4. Pour the cream mixture over the pasta and fold in the cheese.  Chop (or tear) a generous amount of basil and mix it in with salt and pepper to taste.

5. Pour wine.  Dish the goods.  Enjoy!