The other week on Barefoot Contessa, Ina Garten, my culinary idol, whipped up some Truffle Mac and Cheese. She took a comfort food dish and added a luxurious twist, truffle butter. Being the Mac fan I am I had to think of a reason to re-create this masterpiece, Easter dinner was the perfect excuse. Comfort, luxury, and the resurrection all in one, yes please!

The main ingredient is truffle butter. Ina likes D’Artagnan White Truffle butter, but that was $12 for 3 ounces, so I opted for D’Artagnan’s black truffle butter, not much of a difference and it was $6. Still luxurious, right? You also add cremini and shitake mushrooms. For cheese Ina chose gruyere and sharp cheddar.


The recipe is as follows (it makes a 10×13 inch pan full, or a 9X12 pyrex and 2 little Le Cruset heart ramekins full, grac bf):

  • 1/2 lb Cremini Mushrooms
  • 1/2 lb Shitake Mushrooms
  • 3 oz White (or black) Truffle Butter)
  • 1/2 cup Flour
  • 1 quart (4 cups) milk
  • 8 oz Sharp Cheddar
  • 12 oz Gruyere
  • Salt, Pepper, Nutmeg
  • 1 box pasta (Ina used Tortiglioni, pictured below)



  • 3 slices White Bread (or breadcrumbs)
  • 2 cloves Garlic
  • Handful of Chopped Parsley

First, grate all the cheese, being careful not to cut yourself, which I always seem to do. Then, clean and slice the mushrooms lengthwise. Add 2 tablespoons regular butter (don’t use the truffle butter yet) and 2 tablespoons olive oil to a pan and saute the ‘shrooms for 3 to 5 minutes, until tender.


Set the mushrooms aside and start the pasta. Ina likes to add salt and olive oil to the pasta water right when it starts to boil and before you add the noodles. You can do whatever you like, but make sure it’s slightly al dente.


While the pasta is cooking make the white sauce. First, bring the milk to a simmer in one pot (don’t boil). And, at the same time, add the truffle butter to another pot, once it’s melted whisk in the flour and keep whisking constantly for about 2 minutes, until everything is combined. Then, slowly add the milk and stir constantly until the mixture is thickened, about 5 minutes, you’ll know when it’s nice and thick! Yay, you’ve made a roux, as the French Chefs like to call it. You are so culinary.


Next, add about 1 and a 1/2 tablespoons salt (Ina says it’s not to much), 1 teaspoon of pepper and 1/2 teaspoon of nutmeg (you can omit if you don’t have on hand). Then, add all the CHEESE and mix it in until it’s nice and melted. Then, take the pasta, cheese, and mushrooms and mix em all together in a big huge bowl, or in your 9×12 or 10×13 baking dish!



For the topping, put the 3 slices of bread (crusts cut off), 2 cloves of chopped garlic, and parsley in a blender or food processor and blend until it’s crumbly (thank you readers). Or, you can use bread crumbs and just blend those with the garlic and parsley instead. Sprinkle the crumbs on top of the macaroni and then bake at 350 degrees for about 30 minutes, or until bubbly and sort of browned. However, you like it.


Let the goodness cool, turn on Luxury Travel with Varun, and enjoy!