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Truffled Mushroom and Cheesy Macaroni Casserole

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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 15 min
  • Yield: 6 to 8 servings
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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


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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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