Description

Italian black summer truffles are blended throughout Bothwell’s semi-soft cheese creating an earthy, complex flavour with a rich and smooth finish. It’s the perfect addition to this warm and inviting Mac & Cheese recipe!

Ingredients

Units Scale

1 package (170g) Bothwell Cheese Black Truffle Cheese, grated 1 (450g) package cavatappi pasta, cooked until al dente 1 tbsp olive oil 8 oz crimini and shiitake mushrooms, sliced 1 small shallot, diced 2 tbsp butter 3 tbsp flour 1 cup 1% milk 1 cup 5% cream 1/2 cup old cheddar cheese, grated Salt & Pepper Garnishes: fresh cooked bacon bits and fresh thyme

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Instructions

1. Cook pasta as per package directions, or until al dente. Set aside.
2. In a large saucepan, add oil and mushroom. Sauté until mushrooms are caramelized and most of their liquid has been released, about 5-7 minutes. Add shallot and cook just until translucent, about 2 minutes.
3. Stir in butter until melted. Slowly sprinkle in flour. Mixture might be crumbly and dry or slightly paste-like depending on how much moisture was left in the mushrooms. Slowly pour in milk, constantly whisking until combined. Add cream and whisk until mixture comes to a boil and starts to thicken, about 6-8 minutes.
4. Add cooked pasta to the pot with the cream sauce. Toss to coat. Stir in cheese one handful at a time until melted. Season with salt and pepper.
5. Serve topped with a sprinkle of crispy, cooked bacon and a garnish of thyme.