Laura Werlin's Truffle, Cream & Mushrooms Mac & Cheese

Name: Laura Werlin's Truffle, Cream & Mushrooms Mac & Cheese
Ingredients: 1 Tbsp plus 1 tsp kosher salt, divided; 8 oz cavatelli or penne pasta (about 2 cups); 5 Tbsp salted butter; 1 large clove garlic, peeled and minced; 1 pound mixed wild mushrooms (or use cremini mushrooms), stemmed and cut into ½-inch pieces; 1 ½ tsp fresh thyme, finely chopped; 2 Tbsp all-purpose flour; 2 cups whole or reduced fat milk; ½ cup heavy cream; 12 oz black truffle cheese, such as Boschetto al Tartufo, Moliterno Black Truffle Pecorino, or Sottocenere, coarsely grated (or use pecorino, manchego, Monterey Jack, or Gruyère); 8 oz triple-crème cheese, such as Marin French Cheese Petit Camembert, Saint André, Explorateur, Brillat-Savarin, or Triple-Crème Brie, rind removed, and cut into ½-inch pieces; ¼ tsp nutmeg; fresh parsley, chopped (optional garnish)

www.silveradovineyards.com

James Beard winner Laura Werlin takes comfort food and elevates it to delicious sophistication. Try this triple creamy cheese dish that is sure to please.

View full recipe on www.silveradovineyards.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.silveradovineyards.com.

Share this recipe:

Cooking tools:

Stockpot
Skillet
Colander
Grater
Chef's knife
Cutting board
Whisk
Wooden spoon
Ladle
Measuring spoon
Measuring cup
Stove
Serving bowl

Ingredients

1 Tbsp plus 1 tsp kosher salt, divided
8 oz cavatelli or penne pasta (about 2 cups)
5 Tbsp salted butter
1 large clove garlic, peeled and minced
1 pound mixed wild mushrooms (or use cremini mushrooms), stemmed and cut into ½-inch pieces
1 ½ tsp fresh thyme, finely chopped
2 Tbsp all-purpose flour
2 cups whole or reduced fat milk
½ cup heavy cream
12 oz black truffle cheese, such as Boschetto al Tartufo, Moliterno Black Truffle Pecorino, or Sottocenere, coarsely grated (or use pecorino, manchego, Monterey Jack, or Gruyère)
8 oz triple-crème cheese, such as Marin French Cheese Petit Camembert, Saint André, Explorateur, Brillat-Savarin, or Triple-Crème Brie, rind removed, and cut into ½-inch pieces
¼ tsp nutmeg
fresh parsley, chopped (optional garnish)