Truffled Mushroom and Cheesy Macaroni Casserole

Total Time:
1 hr
Prep:
10 min
Inactive:
10 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 pound macaroni
  • Two 10-ounce cans cream of mushroom soup
  • 4 ounces sharp Cheddar, grated
  • 4 ounces Swiss cheese, grated
  • 1 tablespoon truffle oil
  • 1 cup 1/4-inch-diced celery (2 to 3 stalks)
  • 1/2 teaspoon ground allspice
  • Kosher salt and freshly cracked black pepper
  • 2 cups canned fried onions
Directions
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F.

  • Bring a large pot of water to a boil. Cook the macaroni according to the package directions. Drain and let cool, then transfer to a large bowl.

  • In a medium saucepan, heat the soup over medium heat, stirring often to prevent scorching. Whisk in the Cheddar and Swiss, followed by the truffle oil. Add a splash of water if it gets too thick.

  • Add the celery and allspice to the bowl of macaroni, then gradually pour over the cheese sauce--you can use less or more sauce depending on how creamy you want the casserole. Season with salt and pepper and fold together.

  • Transfer the mixture to a 9-by-13-inch baking dish and cover with the onions. Bake until the sides are bubbly and the interior is very hot, about 30 minutes. Serve.


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    This recipe is featured in:

    The Kitchen