A "grown up" mac and cheese with decadent black truffle oil. It's sure to impress!
Fragrant and earthy with notes of garlic, chocolate, and hazelnut, this black truffle extra virgin olive oil is sure to take this dish to the next level.
To prepare the mushrooms and the pasta:
In a medium-sized pan, heat up Zucchi Italiano EVOO with Zucchi Truffle-Flavored EVOO. Add the mushrooms and thyme. Cook stirring occasionally until the mushrooms are golden brown and all the liquid has evaporated. It’ll take about 10-12 minutes. Season with salt to taste.
Cook the pasta according to the package instructions.
To make the sauce:
In a medium saucepan, heat up the butter and Zucchi Truffle EVOO over medium heat.
Once the butter has fully melted, add the flour and mix well with a spatula until a paste forms.
Add the milk about 1/4 cup at a time, whisking after each addition to make sure that there are no flour clumps. Next, add the cream and cook until the mixture is smooth and starts to bubble up.
Add the grated Gouda, a cup at a time, whisking the mixture until the cheese melts. Once all the cheese is incorporated, add the nutmeg and salt and pepper. Cook for another few minutes on medium-low heat until the sauce starts to thicken.
Pour the sauce over the cooked and drained pasta and mix well, until all the pasta is coated in the sauce. Top with cooked mushrooms. Garnish with extra fresh thyme and a drizzle of Zucchi Truffle EVOO.
Note: The sauce may look a bit too thin but it will thicken once it’s poured over cooked pasta and mixed. This dish is better eaten right away without reheating. Feel free to double the mushroom mixture for a more filling meal.
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