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Three Cheese Macaroni with Truffle Oil

February 25, 2012

Back in November, Kristina and I had the great honor of catering a special dinner for the 40th anniversary of my Father’s ministry!  It was great fun.  We did an upscale soul food theme–pulled pork, chicken with white beans, greens with pancetta, creamy potato salad, cornbread, and macaroni-n-cheese with truffle oil.  The mac was a huge hit–even for those who are somewhat traditionalist when it comes to soul food.

Our base recipe came from here.  It was A-MAZ-ING.  It’s your ultimate comfort food, on a vacation, in its fat pants.  Delicious.  You will not regret trying it, I promise you.

The recipe, however, is a little “fancy-pants.”  We like mac-n-cheese on a regular rotation around here and I can’t always keep shitake mushrooms and herbed chevre on hand.  You know?  So, below is how I’ve adapted it.  And I love it.  It’s so easy and you’ll be in heaven, I assure you.


1 cup chopped mushrooms of whatever kind you have.  You can use more if you like.

2 Tablespoons bacon fat

2 Tablespoons butter

3 Tablespoons unbleached white flour

3 cups whole milk (seriously, if you are going to make three cheese mac, don’t waste your time with low-fat or skim milk!)

4 – 6 oz sharp cheddar*, grated

4 – 6 oz. Gruyere*, grated

2-3 Tablespoons truffle oil

1 tsp. crushed red pepper flakes

1/2 cup panko

1/2 cup Parmesan cheese

10 oz. pasta (rigatoni or macaroni or something tube shaped.)

salt and pepper to taste


Boil pasta until al dente.  (Do not overcook.  It should be underdone because you will finish this in the oven.)

In a saucepan gently saute the mushrooms in the bacon fat and butter.  When the mushrooms are softened, sprinkle in the flour and whisk until the flour is lightly toasted.  Whisking constantly add the milk.  Stir until your white sauce is slightly thickened.

Add the cheddar and Gruyere and stir until the cheese is melted and your sauce is smooth.  Remove from heat and add the truffle oil, red pepper flakes and salt and pepper to taste.

Preheat oven to 400F.  Butter a 9×13 pan.

Stir together the cheese sauce and the pasta.  Pour into buttered pan.

In a small bowl mix together panko and Parmesan cheese.  Sprinkle over pasta.

Bake for 15 – 20 minutes or until the top is nicely browned and the cheese is bubbly.

Enjoy while it is hot!

*Trader Joe’s has a Cheddar Gruyere Melange that works great in the place of two separate cheeses.

One Comment leave one →
  1. Donna Godfrey permalink
    March 1, 2012 7:21 pm

    I love your remake and I will be trying it!

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