Name: Truffled Mushroom and Cheesy Macaroni Casserole
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
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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Truffled Mushroom and Cheesy Macaroni Casserole

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