Truffle Mushroom Mac and Cheese

Heat olive oil in a large skillet over medium heat. Add the chopped shiitake mushrooms and the white parts of the scallions and sauté until softened and browned.

Pour in the Pinot Grigio to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by about half.

Add the cream cheese and heavy whipping cream to the skillet. Stir continuously until the cream cheese has melted and the sauce is smooth.

Add the cooked pasta to the sauce, along with a splash of reserved pasta water to help the sauce adhere.

Stir in the shredded Gruyère and white cheddar cheeses until they are fully melted and the sauce is creamy and combined.

Remove from heat and stir in the truffle oil.

Transfer the mac and cheese to a baking dish.

Sprinkle an even layer of panko breadcrumbs over the top.

Place the dish under the broiler on high for 1-3 minutes, or until the panko is golden brown and toasty. Watch carefully to prevent burning.

Garnish with the chopped green parts of the scallions before serving.