Festive Truffle Mac and Cheese with Roasted Oyster Mushrooms

Truffle and Mushroom Mac & Cheese. It’s gloriously creamy, decadently cheesy, and packed with earthy mushroom magic and a whisper of truffle. Bonus? It’s absurdly easy to whip up. So, pour yourself a glass of something lovely, turn up the festive tunes, and let’s get cooking!

Serves 4

 Forkin’ Easy

Ingredients

For the Roasted Oyster Mushrooms:

450g, oyster mushrooms, torn into large pieces by hand
2 tbsp, (30ml) olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 tsp, thyme leaves (optional)

For the Mac and Cheese:

450g, Elbow Macaroni or Cavatappi
50g, Unsalted Butter
50g, All-purpose Flour
1L, Whole Milk, warmed
2 tbsp (30g), truffle paste (adjust to taste)
2 tbsp (30ml), truffle oil
1 cup (100g), Sharp White Cheddar, shredded
1/2 cup (50g), Parmesan Cheese, finely grated
Pinch of Nutmeg (optional)
Pinch of Chilli flakes (optional)
Salt and freshly ground Black Pepper, to taste
1 cup (100g), Shredded Mozzarella, for topping
Fresh Truffle, shaved or grated, for garnish

Method

  1. Cook the Pasta:
    Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally. Drain and set aside.
  2. Prepare the Roasted Oyster Mushrooms:
    Preheat the oven to 220°C (428°F). Place the torn oyster mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt, pepper, and thyme (if using), and toss to coat evenly. Roast for 10 minutes, or until the mushrooms are golden and slightly crispy. Remove from the oven and set aside.
  3. Make the Béchamel Sauce:
    – In a large saucepan over medium heat, melt the butter (50g). Add the flour (50g) and stir continuously for 2–3 minutes until the mixture is smooth and forms a light paste (roux).
    – Gradually add the warm milk, a little at a time, stirring constantly to avoid lumps. Increase the heat to medium-high and continue stirring until the mixture thickens and is smooth. Lower the heat and let it simmer for 2–3 minutes to ensure the flour is fully cooked.
    – Stir in the shredded cheddar and grated Parmesan until melted and smooth. Add the truffle paste, truffle oil, and season with salt, freshly ground black pepper, nutmeg, and chili flakes (if using).
  4. Combine Pasta and Sauce:
    Add the cooked pasta and roasted mushrooms to the cheese sauce. Stir until everything is evenly coated.
  5. Assemble and Bake:
    – Transfer the mac and cheese into a cast-iron skillet or oven-safe dish. Top with the shredded mozzarella and the remaining roasted mushrooms.
    – Bake in the preheated oven for 8 minutes, or until the top is golden and bubbly.
  6. Finish and Serve:
    Remove from the oven and let cool for a few minutes. Shave or grate fresh truffle over the top for an extra touch of luxury. Serve hot and enjoy your festive mac and cheese!