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Truffle Mac and Cheese
Recipes
Truffle Mac and Cheese
8 servings
40 minutes total (Active 25 minutes)

Ingredients

  • Cooking spray
  • 8 oz elbow macaroni
  • 3 teaspoons truffle oil, divided
  • 8 oz sliced baby portabella mushrooms
  • 1 teaspoon dried thyme
  • 1 (15 oz) jar Alfredo sauce
  • 2 cups shredded Italian-blend cheese, divided
  • 2 cups shredded Monterey Jack cheese, divided

Steps

    1. Preheat oven to 375°F. Bring water to boil for pasta. Coat insides of 8 (8 oz) ramekins with spray; place ramekins on baking sheet for ease of handling. Cook pasta following package instructions. Drain pasta; transfer to large bowl and toss with 1 teaspoon oil.
    2. Meanwhile, preheat large, nonstick sauté pan on medium 1–2 minutes. Place 1 teaspoon oil, mushrooms, and thyme in pan; cook 4–5 minutes until mushrooms are golden.
    3. Stir in Alfredo sauce; simmer 3–4 minutes to blend flavors. Combine cheeses. Remove pan from heat. Stir in 3 cups cheese until melted and smooth.
    4. Stir mushroom mixture into pasta until blended. Spoon mixture into ramekins (about 1 cup each). Top evenly with remaining 1 cup cheese; bake 12–14 minutes until cheese is bubbly. Drizzle remaining 1 teaspoon oil evenly over tops; serve.

Amount per ⅛ recipe serving: Calories 400, Total Fat 24g, Sat Fat 12g, Trans Fat 0g, Chol 70mg, Sodium 680mg, Total Carb 26g, Fiber 1g, Sugars 2g, Protein 20g, Calc 35%, Vitamin A 10%, Vitamin C 0%, Iron 6%