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Truffle Mac ‘n’ Cheese

by Hitomi Aihara featured in 3-Course Decadent Dinner for One


for 3 servings

  • 1 tablespoon
    butter, divided
  • 1 cup
    mushroom, sliced (75 g)
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons
  • 1 cup
    milk (240 mL)
  • 1 cup
    shredded parmesan cheese (110 g)
  • 1 cup
    shredded cheddar cheese (100 g)
  • 2 cups
    shell pasta, cooked (400 g)


  • truffle oil
  • 1 tablespoon
    fresh chives, chopped
    Calories 896
    Fat 39g
    Carbs 94g
    Fiber 3g
    Sugar 7g
    Protein 39g

Estimated values based on one serving size.



  1. Melt 1 tablespoon of butter in a medium pot over medium heat. Add the mushrooms, salt, and pepper and cook until the mushrooms are softened. Remove from the pot.
  2. Add the remaining 2 tablespoons of butter and the flour to the pot. Whisk until the flour is toasted, approximately 2 minutes.
  3. Add the milk while whisking continuously to avoid lumps. Cook until the sauce is thickened.
  4. Whisk in the Parmesan and cheddar cheeses and season with salt and pepper.
  5. Add the cooked pasta and mushrooms. Mix until the sauce coats the pasta well.
  6. Top with truffle oil and chives.
  7. Enjoy!




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