RECIPES

Truffled Macaroni and Cheese

Active Time

20 Minutes

Servings

Ingredients

1 package (16 ounces) whole baby portobello mushrooms
3 1/2 teaspoons truffle oil, divided
1 tablespoon minced fresh thyme
Salt and pepper
1 package (16 ounces) uncooked campanelle pasta
1 cup Cello® Mascarpone cheese (8 ounces)
12 ounces Roth Grand Cru® cheese, shredded (3 cups)

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style or Mascarpone can be used in this recipe.

Instructions

Heat oven to 450°F.
Place mushrooms into a greased 3-quart or 13 x 9-inch baking dish. Drizzle with 3 teaspoons truffle oil. Sprinkle with thyme; toss to coat. Season with salt and pepper.
Bake for 20-25 minutes or until mushrooms are tender, stirring once.
Meanwhile, cook pasta according to package directions; drain.
Stir pasta into mushrooms. Gradually add mascarpone and Grand Cru®, stirring until melted. Drizzle with remaining truffle oil. Season with salt and pepper.

Recipe Tip

Roth Grand Cru® Reserve or Roth Grand Cru® Surchoix could be substituted for the Roth Grand Cru® cheese.

Cheesemonger Tip

Roth Grand Cru® is a signature washed-rind, alpine-style cheese crafted in copper vats and aged 4+ months. It has a nutty flavor with light floral and fruity notes.