Who says make-ahead dishes can’t be simple to make and look elegant? Because in the case of Ina Garten‘s Truffled Mac and Cheese dish, it’s certainly both. Oh, and let’s not forget: It tastes delicious, too, thanks to the addition of not only white truffle butter but also the pound of shiitake and cremini mushrooms.
“This is a great dinner party dish,” Garten assures, “because it’s very casual, but it’s very elegant. People love it.”
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To make Garten’s easy Truffled Mac and Cheese dish, you’ll need a slew of ingredients, including your standard mac ‘n’ cheese ingredients, like unsalted butter, cream sherry, pasta (cavatappi, to be specific), flour, whole milk, a couple different types of cheeses (extra-sharp cheddar and the aforementioned gruyere) and, of course, the truffle butter (Garten recommends D’Artagnan).
As far as equipment is concerned, you’ll want to pull out a large pot (to make your pasta); a large, 12-inch saute pan (to sauce your mushrooms in sherry); a large, 4-quart saucepan (to make your white truffle sauce and melt your cheeses); a food processor (to make your garlicky crumb topping); and a 10-by-13-by-2-inch baking dish (where you’ll combine all the ingredients and bake in the oven for 35 to 45 minutes).
“Who knew mac and cheese could be so elegant?” Garten asks. “[It’s] the best mac and cheese I’ve ever made.”
Get the recipe for Garten’s Truffled Mac and Cheese at Food Network.
Before you go, check out Garten’s best dinner recipes below:
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