Course Main Food Recipes, Pasta Recipes, Vegetarian Recipes
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 2servings
Calories 240kcal
Ingredients
Rigatoni Pasta 2 cups
Unsalted butter 1/2 cup
Whole milk 1 cup
Heavy cream 1/4 cup
All purpose flour 1/2 cup
Sharp cheddar cheese grated 3 cups
Gruyere cheese grated 1 cup
Parmesan Cheese 1/2 cup
Smoked paprika 2tsp
Garlic powder 2tsp
Onion salt 2tsp
Mushrooms 5-6
Scallions finely chopped 1/2 cup
Panko bread crumbs
Truffle oil
Instructions
Cook pasta according to box instructions to make it perfectly al dente or even slightly less.
Melt butter in a pan, whisk in flour and keep stirring for about 1 minute until golden brown.
Next, slowly stir in the milk and heavy cream until well combined. Continue stirring until it starts bubbling. Whisk in salt, pepper, smoked paprika, garlic powder and 1tsp of onion salt.
Add all but 1 cup of the shredded cheeses and whisk until smooth. Sauce should be thick and creamy.
Add the pasta and combine together until pasta is fully coated with the cheese sauce.
Pour the mac and cheese into a baking dish coated with butter. Top with remaining 1 cup of shredded cheese and drizzle with truffle oil.
Sauté cut mushrooms in hot avocado oil and add onion salt, smoked paprika, 1/4 tsp sugar and fry till crispy.
Top the Mac n Cheese with mushrooms, scallions, Parmesan cheese and Panko crumbs. Bake at 400F until bubbly and beautifully golden.
Drizzle with more truffle oil and serve with love.