Mac and Cheese

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I made this as a vegetarian option at a family function. It was such a hit the meat-eaters finished it off! It is an elegant version of an old favorite and would be a nice "something new for dinner" choice except that some of the individual ingredients are fairly expensive.

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Ina,
I loved this dish, but to call it "mac & cheese is almost a disservice. . For you nice folks that don't follow the recipe and then review it poorly well... duh! I like to modify recopies to suit my taste but I wouldn't change a thing on this one.
Thank you,
Dennis

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Ina recommends finding truffle butter at Dartagnan.com in her cookbook "Back To Basics". She says it is "surprisingly inexpensive, order a few at a time and keep them in the freezer".

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Just sharing another mac and cheese recipe - super tasty and wonderful presentation:

http://miocibo.com/2009/05/01/macaroni-and-cheese/

;D

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I made Ina's Mac-and-Cheese recipe almost as-is and it was fantastic. Ina?s recipe is not that much different from mine, except she uses a mixture of mushrooms cooked in sherry and the truffle butter. I add a few dashes of hot sauce and some dry English mustard to my Bechamel sauce, which was my only deviation from her recipe. The mushrooms cooked in sherry as well as the truffle butter add a wonderful flavor and texture. This recipe?s a winner. Thanks Ina!

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Can anyone tell me where to find truffle butter???? I could not find it, but found white truffle olive oil, so I used it instead of regular olive oil to get the truffle flavor into the recipe, it turned out amazing, but I would like to do it for real!

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I had to use black truffle butter as it was the only available and I didn't use the cream sherry because sometimes we find the taste of alcohol taste a little overwhelming. Otherwise I did it all. The breadcrumb layer was a bit thick. But the flavor of the cheese and mushrooms and butter was amazing. I think I will find it hard to make regular mac and cheese after tasting this.

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We followed the recipe exactly as it is written. I loved every bite of it but I will say that there were way too many bread crumbs. The layer was too thick to get the cheese bubbling up or even all the way brown. I think next time we'll cut down on the crumbs or maybe add some unsalted butter to the crust to make sure it gets a nice brown crumb.

As for those that are modifying the recipe and then commenting on it...stop doing that. If you don't use anything that is truffles don't review this recipe because you made something else entirely. To the person that doesn't like cream sherry, please buy a better quality sherry and try it again. I think you might be surprised. The sherry we used tasted remarkably similar to a tawny port.

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I made the recipe EXACTLY the way Ina made it, It was superb. My 18 month old grandson loved it, as did the 7 year old, and my pregnant daughter. The only one who wouldn't eat it was the 4 1/2 year old, but he only eats chicken nuggets.
The recipe as written was a little different than the TV recipe in that Ina used 3 slices of white bread (crusts off and processed the bread WITH the garlic and parsley. Do that rather than what the printed recipe says. You can also add an extra piece of bread so you'll have more bread crumbs if you want.
The cheeses were the right combination. I've tried many mac and cheese recipes, and never had the right cheese combo. This was fabulous. A definite keeper.

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I've had a similar mac 'n cheese @ Vino Volo in the Seattle airport that uses Beecher's Flagship cheese; it too is truffled and totally addicting. As do most culinary artists, I took my own creative & tasty liberties, both out of necessity and out of divine kitchen inspiration (meaning stuff I had around that I thought would work! I sauteed 1 finely chopped shallot before adding the mushrooms (all cremini, added sprigs of thyme (which I later removed, and dry sherry. I added salt to the mushrooms (not much. No truffle butter to be found here in Alaska, so I added a splash of white truffle oil to the mushrooms once done, and a little to regular unsalted butter for the roux. Otherwise, I followed the recipe. My gut told me I should only use 1 T of salt (not 1.5 and I wish I would have used less; the subtleties of the cheeses got lost in the salt, so I would cut to 1.5 - 2 teaspoons of salt if I were to make it again. Lastly, I would use 20 oz of pasta; there was just a ton of sauce! Very much a crowd pleaser and thanks to Ina, I don't have to go to Seattle for my truffled mac 'n cheese fix!