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Looking for some comfort on a cold winter’s day? Well, if a creamy, cheesy mac with mushrooms is what you seek, you’ve come to the right place.

With cheddar, Gouda and Gruyère, and three different mushrooms: cremini, oyster and shiitake, topped with plenty of toasty, cheesy breadcrumbs, it’s a warm and hearty combo. Inspired by something I saw Giada do, but made absolutely, purr-fectly my way in Katty’s Kitchen.

MUSHROOM MAC ‘N CHEESE

For the topping
½ cup panko
½ cup shredded cheese (take from the 3½ cups you’ll shred below for the cheese sauce)

Combine and set aside.
When it’s time to add to the top of the casserole, spread them evenly, then add a drizzle of truffle oil.

For the pasta
½ pound double elbows (Sclafani bouble elbows–my favorite goofy typo)

Bring a large pot of salted water to a boil; add elbows. Undercook by just a minute–they’ll continue to cook in the oven. Now is a good time to preheat the oven to 375 degrees.

For the mushrooms
2-3 tablespoons butter
1 shallot
5 oz. or so of a combination of mushrooms: oyster, cremini
¼ teaspoon salt

In a large frying pan, melt butter over medium heat; add shallot, mushrooms and salt. Cook about 5-6 minutes till mushrooms soften.
Transfer cooked mushrooms to a small plate; drizzle with truffle oil.

For the cheese sauce
3 tablespoons butter
¼ cup flour
2 cups milk at room temperature
10 oz. shredded cheese (3½ cups total): combination of cheddar, Gouda and Gruyère
¼ teaspoon nutmeg
¼-½ teaspoon salt
fresh black pepper

Melt butter, add the flour. Cook over medium-low heat about two minutes, stirring with a whisk. Slowly whisk in milk. Bring to a simmer, continue to whisk so it doesn’t stick. Simmer about 4-5 minutes to thicken, then add 3 cups shredded cheese. Whisk till fully incorporated. Add ¼ teaspoon nutmeg and ¼-½ teaspoon salt.

Combine pasta, mushrooms and cheese sauce. Pour into 9” baking dish. Top with panko/shredded cheese mixture. Drizzle with truffle oil. Bake 25-30 minutes at 375 degrees F.

Dinner is served! Enjoy a little country comfort and stay toasty, amici!

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