Save Pin This Truffle Mushroom Rococo Mac and Cheese is pure comfort food with an elegant twist that will wow at any dinner or special gathering. Earthy mushrooms and luxurious truffle blend into a silky cheese sauce, hugging every curve of ridged pasta. I make this whenever I want something both cozy and just a little decadent (especially on cold evenings or for a holiday spread).
I whipped this up first to impress friends at a potluck. It disappeared before any other dish (and everyone demanded the recipe). Now it is my ace for birthdays and winter weekends when we crave something rich but homey.
Ingredients
- Short ridged pasta like cavatappi or macaroni: This holds the cheese sauce beautifully, go for bronze-cut for extra sauce grip
- Mixed mushrooms like cremini and shiitake or even wild when in season: Look for firm fungi with earthy fragrance
- Butter: Choose European style for richness
- Flour: For making a silky roux that thickens the sauce
- Whole milk: Brings classic creaminess, use milk not cream for ideal consistency
- Gruyère cheese: Gives nutty complex flavor, buy from the deli block and grate fresh
- White cheddar cheese: Adds a sharp bite and creamy melt, grate it yourself for best results
- Truffle oil: Just a drizzle infuses unmistakable luxury, make sure to buy real truffle-infused oil not just flavored
- Parmesan cheese: For topping and golden crust, go for real Parmigiano Reggiano if you can
- Fresh thyme: Lends herbal brightness, use only the leaves (discard stems)
- Salt and black pepper: Essential for seasoning, taste as you go
- Panko bread crumbs: Deliver the signature crisp topping, toast lightly if you want an extra crunch
Instructions
- Prep the Pasta:
- Bring a large pot of well-salted water to a rolling boil. Cook the pasta one minute shy of package instructions so it remains al dente. Reserve one cup of pasta water and drain the rest. Set pasta aside.
- Sauté the Mushrooms:
- Heat a wide skillet over medium high. Add butter and when sizzling toss in the sliced mushrooms. Sauté undisturbed two minutes then stir often until golden brown and all moisture evaporates about ten minutes. Sprinkle with salt and fresh thyme. Just as they finish remove half for layering and keep the rest in the pan.
- Build the Roux:
- Lower the heat to medium. Add a little more butter, then sprinkle in flour. Stir constantly with a wooden spoon for about three minutes to cook out the raw taste but do not let it brown.
- Add Milk for Sauce:
- Pour in the milk in a thin stream while whisking constantly. Raise heat to medium high and keep stirring until the mixture steams and thickens to a cream soup consistency about five minutes.
- Melt in the Cheeses:
- Lower heat. Back to the pot add handfuls of grated Gruyère and white cheddar, whisking in stages so the sauce stays smooth. Reserve a bit of cheese for topping. Stir until melted and velvety.
- Season and Add Truffle:
- Season sauce generously with salt and cracked pepper. Off the heat slowly add truffle oil to taste, then fold in half the mushrooms.
- Combine Pasta and Sauce:
- Scrape in cooked pasta plus a little reserved water and stir to coat. Let the pasta absorb flavor two minutes. Add more pasta water if dry.
- Layer and Top:
- Spoon half the saucy pasta into a greased baking dish. Scatter with reserved mushrooms, then the rest of the pasta. Dust the top with Parmesan and reserved cheese. Sprinkle an even layer of panko.
- Bake to Golden Bliss:
- Slide dish into a 400 degree oven. Bake uncovered for twenty to twenty five minutes until cheesy and bubbling with golden crisp topping. Broil two extra minutes for ultimate crunch if desired.
- Rest and Serve:
- Let the casserole sit five to ten minutes before serving. This makes for cleaner scoops and perfectly set cheese pulls.
Save Pin I always savor the moment when the bubbly casserole comes out of the oven. Its aroma alone gets everyone into the kitchen. My favorite mushrooms to use are a mix of shiitake and chestnut since they give the deepest flavor and make it truly special for the holidays.
Storage Tips
Cover leftovers tightly and store in the refrigerator for up to three days. Reheat covered in a low oven or gently in the microwave. Add a splash of milk if the sauce seems too thick. This dish can also be assembled ahead and chilled (bake just before serving for best results).
Ingredient Substitutions
No Gruyère Try fontina, comté, or even mozzarella for that rich melt. Use gluten free pasta and panko so that everyone can enjoy. If truffle oil is hard to find, stir in a spoonful of white miso for umami depth.
Serving Suggestions
Pair with a simple crisp salad that cuts richness. Roasted Brussels sprouts or green beans are a great match. Goes beautifully with a chilled glass of white Burgundy or sparkling cider. Serve in individual ramekins for an elegant plated dinner at home.
Save Pin This ultra-creamy Mac and Cheese is guaranteed to be the star of any gathering. Make sure to let it rest before serving (that way each slice comes out perfectly cheesy every time).
Recipe FAQs
- → Which mushrooms are best for this dish?
Creamy blends like cremini, shiitake, or porcini work well for enhancing flavor and texture.
- → How is truffle flavor incorporated?
Truffle oil or shaved truffles add aromatic depth before serving, boosting the earthy elements.
- → What gives the rococo style richness?
Heavy cream, aged cheeses, and gentle baking help achieve the luxurious, rococo-style sauce.
- → Can I substitute cheese types?
Try Gruyère, aged cheddar, or Fontina for unique flavor profiles and a creamy texture.
- → What pasta shape suits best?
Traditional elbow macaroni works, but cavatappi or shells hold the robust sauce beautifully.
- → How can I store leftovers?
Cool completely, then refrigerate in an airtight container for up to three days for optimal freshness.