This truffle mushroom mac and cheese combines sautéed shiitakes and a white wine-enriched cream cheese sauce with Gruyère and white cheddar for sophisticated comfort food. A drizzle of truffle oil and crispy panko crust elevate it beyond standard baked pasta.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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.
Store covered in the refrigerator up to 4 days. Reheat at 350°F for 15–20 minutes, covered with foil, until heated through. Drizzle with fresh truffle oil after reheating.
baking dish (9×13 inch or similar) · large pot for pasta
Yes. Assemble the dish in the baking dish, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time if baking from cold.
Use a high-quality truffle-infused oil (not synthetic). Add it after baking to preserve its delicate flavor, or drizzle before serving.
Yes. Use any dry white wine such as Sauvignon Blanc or Albariño. Avoid heavily oaked wines; they can overpower the cheese.
Penne rigate, rigatoni, or elbow macaroni work well. Use similar-sized shapes for even cooking and sauce coating.
Temper the cream cheese by whisking it into warm sauce gradually, and use reserved pasta water to reach the right consistency—add in small amounts.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Greek Potato Salad
45 min
Creamy Corn Chowder
45 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
