Truffled Macaroni and Cheese

Hostess Marlie from Chic Tv and Chef Patrick Vaccariello from Gold Street restaurant in NYC team up in this video and show us how to prepare a mac and cheese dish that is anything but ordinary. Chef Patrick’s transformation features brie, shitake mushrooms, shallots and white truffle oil, and the final result is a delicious gourmet treat, worthy of every extra minute on the treadmill!

Read on for the recipe

Chef Patrick Vaccariello’s Truffled Macaroni and Cheese
(recipe adapted from the video instructions)
Note: the cheese sauce without the mushrooms may also used as a delicious fondue for dipping fruit or bread.

Ingredients: elbow macaroni, brie cheese, heavy cream, shitake mushrooms, butter, shallots, white truffle oil, salt, and pepper.

Saute the mushrooms slowly in a a small amount of truffle oil, season with salt and pepper.

In a separate saute pan, add 2 pats of butter and add finely chopped shallots, salt, and pepper, cook until the shallots are nicely sweated but not brown. Add one cup of heavy cream to the shallot pan, stir. When the cream shallot mixture begins to simmer, fold in the brie cheese with a spatula. Add to this a drizzle of the truffle oil. Add more salt or pepper if needed. Add the mushrooms to the brie and shallot mixture.

Cook the macaroni in boiling salted water until al dente, drain, and toss with the cheese mixture. Pour the macaroni and cheese sauce into a shallow pan, bowl, or pyrex, top with bread crumbs, and broil long enough to toast the bread crumbs. This will only take a minute or so. Remove and top with sliced or slivered chives, enjoy!