Music: Indochine – L’aventurier
This was inspired by Ashley’s suggestion Casserole Crazy by Emily Harris (yay, Brooklyn!) and a recipe my friend Melissa had. I was really in the mood for some good ol’ mac and cheese with a twist. I basically used an Ina Garten recipe (Ina, if you’re out there, I want to be BFF and hang out in the Hamptons with you year round!). Warning: This might cause cardiac arrest and is most definitely a diet buster (that means nothing to me and it’s so yummy I don’t care). And in honor of my pal Mallory, I wanted to make sure this was “all white/beige-colored food” approved. I used white cheeses that I had in my fridge but you can use any cheese that you’d like.
What you’ll need:
1 box of pasta (I used Cavatappi), 2 large Portobello mushrooms , 1 box of white mushrooms, 2 shallots, 2 cloves of minced garlic, 3 teaspoons of truffle oil, 2 tablespoons of 3 cups of milk, ½ cup of flour, 1 stick of butter, 2 cups of grated Asiago, 2 cups of grated Jarlesburg, 2 cups of grated white Cheddar, salt, pepper, nutmeg and 1 ½ cup of breadcrumbs.
- Preheat oven to 350 degrees.
- Boil water for the pasta. Cook pasta for a minute under time it says on side of pasta box. Once cooked, drain and put aside.
- Mince garlic cloves. Chop shallots. Chop Portabello mushrooms and white mushrooms.
- Over medium heat, heat olive oil. Add shallots and garlic and cook for 2 minutes.
- Add mushrooms and cook for 7 minutes (until water cooks off). Add a splash of vermouth and cook for 2 more minutes.
- In medium saucepan melt 6 tables spoons of butter. Add flour and stir with whisk until mixture bubbles. Add one cup of milk at a time until mixture thickens. Add truffle oil, salt, pepper and nutmeg.
- Take mixture off the heat and add cheese one cup at a time while mixing with whisk. Add mushrooms and stir in.
- In casserole, add pasta and pour cheese mixture over pasta.
- In small saucepan melt remaining 2 tablespoons of butter. Add breadcrumbs and toast for about a minute. Put on top of pasta. If you have extra cheese you can sprinkle on top of breadcrumbs.
- Bake in oven for 20 minutes until cheese is bubbling.
We plated this and topped it off with truffle salt that my friend Melinda brought back from Spain for me. Totally indulgent and very worth it.