Truffled Mushroom Mac and Cheese 黑松露芝士通粉

It seems like I haven’t posted a savory recipe in a long while.  Of course, my family doesn’t survive on just dessert, even though I know my kids won’t mind that at all!  In fact, I cook every meal of the day, almost every single day!  We only dine out occasionally on the weekends.  What do I cook every day, you might wonder?  I would say 80% Chinese or Asian dishes.  Which most of the recipes are simple and I have them memorized in mind; or I seldom measure the ingredients but simply tasting the dishes along the cooking process.  Hence, the lack of recipe posting on those dishes.

The remaining 20% would be American cuisines or pasta dishes.  And this Truffled Mushroom Mac and Cheese is a frequent dish on our dinner table!  It’s definitely my kind of comfort food in the cooler weather.  Imagine your favorite mac and cheese got “upgraded”, to a truffled version!  It takes your regular Mac and Cheese to a whole new level!  Yet, it’s still super easy to prepare that I make it almost once a week on the weeknights!     

It’s cheesy, gooey, packed with mushroom goodness and a hints of truffle’s earthy aroma.  Have you checked out my YouTube tutorial video on top of this post yet?  I do have to confess, I took a short cut and used a can of organic mushroom condensed soup for the base, which makes this dish super fast and easy to prepare.   But the soup itself is so good, which you can’t go wrong with it at all (you’ll see why if you check out the brand that I used)!  Nope, I don’t own the brand nor have anything associated with the company.  It just happened to be called Amy’s Organic Soup!   

Give this recipe a try, I’m sure it’ll soon be your family’s favorite comfort food as well.  I hope you enjoy today’s recipe and video.  Stay tuned for more easy and scrumptious recipes and video tutorials in the near future!

P.S. If you haven’t enter the worldwide giveaway, click here to check it out.  The deadline to enter is Feb 14, 2016.  Good luck!


Ingredients and props used:

Amy’s Organic Mushroom Soup (Click here for more information)

English Cheddar with Italian Black Truffle (Click here for more information)
CorningWare Etch 9-inch Baker (Click here for more information)

Core Bamboo 3-Piece Cutlery Set (Click here for more information)

Truffle Oil (Click here for more information)

Truffled Mushroom Mac and Cheese:
1 pound macaroni
1 tablespoon olive oil
1 tablespoon butter
2 large shallots, finely diced
16 ounce cremini mushrooms, sliced
1 (14-ounce) can Organic cream of mushroom soup
8 ounces sharp Cheddar, grated
4 ounces English Cheddar with truffles, grated
2 tablespoons dry sherry
2 teaspoons truffle oil
Kosher salt and freshly cracked black pepper, to taste
a few Italian parsley leaves, for garnish

Bring a large pot of water to a boil. Cook the macaroni according to the package directions minus 1 minute. Reserve a couple ladles of cooking liquid. Drain and set aside.

In a large saucepan, heat the olive oil and butter over medium high heat, stir in the shallots and cook until translucent, about 2 to 3 minutes. Then, add the mushrooms and cook until softened. Add the sherry and cook until liquid almost dries up.

Next, add the cream of mushroom soup and the Cheddar cheeses, stir until cheeses are melted and the sauce comes to a boil. If the sauce is too thick, add the pasta cooking liquid until you get the desired consistency, 1/4 cup at a time. I only used 1/4 cup total.

Add the cooked macaroni into the sauce and mix well. Add Kosher salt and pepper, to taste. Remove from heat and add the truffle oil.

Transfer the Truffled Mushroom Mac and Cheese to the serving dish and serve hot. Enjoy!