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Truffled Macaroni & Cheese with Carmelized Onions
Created by AndrewM, Friday, 02 April 2010


Wonderfully rich and decadent!

  • 2 16 oz. boxes penne rigate
  • 1-2 T. black truffle oil (optional, to taste)
  • 6 T. butter
  • 2 C. red onion, chopped into 2" matchsticks
  • 2 cloves garlic, pressed
  • 6 T. flour
  • 1.5 T salt
  • 1/2 t. dry mustard
  • 1/2 t. fresh ground black pepper
  • 2 C. whole milk
  • 1 C. white vermouth
  • 24 oz. extra-sharp white cheddar, grated
  • 8 oz. smoked gouda, grated
  • 1-2+ oz. grated Oregon Black Truffle
  • 1/4 C. grated Parmesan Reggiano
  • 1/3 C. panko crumbs
  1. Cook the penne in well-salted water until short of al-dente. Drain and toss with the truffle oil, or a little bit of butter.
  2. Melt butter over medium-high heat in a large saucepan. Add the onions and cook for 10-15 minutes, stirring frequently and reducing heat to if necessary until caramelized. Add the garlic and cook another 2-3 minutes.
  3. Reduce heat to medium-low and add the flour. Cook another 2-3 minutes. Stir in the salt, pepper and dry mustard.
  4. Add the milk in 2-3 batches, stirring constantly until thickened. Add the vermouth and continue stirring until thickened again.
  5. Add the cheddar and gouda in 2-3 batches, stirring constantly until melted.
  6. In a large mixing bowl, combined the pasta, cheese sauce and grated truffles.
  7. Butter a 9 X 13 baking dish, and add the pasta mix. Combine the Parmesan and panko crumbs and evenly top the pasta.
  8. Bake in a 350F oven for 45 minutes. Run briefly under a broiler if the topping isn't nicely golden.
Additional Tips

Pair this with some grilled asparagus marinated with olive oil, lemon juice, garlic, rosemary, salt and pepper.

You can substitute a mix of 1 lb. sauteed Meadow, Field, Oyster, Beech, white or crimini mushrooms and use the truffle oil if Black Truffles aren't available.

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