Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded Gruyère cheese
- 1 tbsp truffle oil
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper to taste
- 1/4 cup breadcrumbs
- 2 tbsp chopped parsley
Instructions
- Preheat oven to 375°F (190°C).
- Cook macaroni according to package instructions, then drain.
- In a pan, melt butter and sauté mushrooms and garlic until soft.
- In a pot, heat heavy cream and stir in Parmesan and Gruyère until melted.
- Add truffle oil, salt, and pepper.
- Combine cooked pasta, cheese sauce, and mushrooms.
- Transfer to a baking dish, top with breadcrumbs, and bake for 15 minutes.
- Garnish with parsley and serve.
Notes
- Use fresh truffle for stronger flavor.
- Substitute with gluten-free pasta if needed.
- Add cooked bacon for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 4g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 110mg