Truffled Macaroni and Cheese

Active time: 20 min | Yield: 8 servings

Ingredients

• 1 (16 ounce) package whole baby portobello mushrooms
• 3 1/2 teaspoons truffle oil, divided
• 1 tablespoon minced fresh thyme
• Salt and pepper
• 1 (16 ounce) package uncooked campanelle pasta
• 1 (8 ounce) container Cello® Rich and Creamy Mascarpone cheese
• 12 ounces Roth Grand Cru® cheese, shredded (3 cups)

Instructions

1. Heat oven to 450 degrees F.
2. Place mushrooms in a greased 3 quart or 13 x 9 inch baking dish. Drizzle with 3 teaspoons truffle oil. Sprinkle with thyme; toss to coat. Season with salt and pepper.
3. Bake for 20 to 25 minutes or until mushrooms are tender, stirring once.
4. Meanwhile, cook pasta according to package directions; drain. Stir pasta into mushrooms.
5. Gradually add mascarpone and Grand Cru®, stirring until melted.
6. Drizzle with remaining truffle oil.
7. Season with salt and pepper.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin