Truffle Mac and Cheese
- Cooking spray
- 8 oz elbow macaroni
- 3 teaspoons truffle oil, divided
- 8 oz sliced baby portabellas
- 1 teaspoon dried thyme
- 1 (15-oz) jar mushroom Alfredo sauce
- 2 cups shredded Italian-blend cheese, divided
- 2 cups shredded Monterey Jack cheese, divided
Preheat oven to 375°F. Bring water to boil for pasta. Coat inside of 8 (8-oz) ramekins with spray; place ramekins on baking sheet for ease in handling. Cook pasta following package instructions. Drain pasta; transfer to large bowl and toss with 1 teaspoon truffle oil.
Preheat large, nonstick sauté pan on medium 1–2 minutes. Place 1 teaspoon truffle oil, mushrooms, and thyme in pan; cook 4–5 minutes or until mushrooms are golden.
Stir in Alfredo sauce; simmer 3–4 minutes to blend flavors. Combine cheeses. Remove pan from heat. Stir in 3 cups cheese until melted and smooth.
Stir mushroom mixture into pasta until blended. Spoon mixture into ramekins (about 1 cup each). Top with remaining 1 cup cheese; bake 12–14 minutes or until cheese is bubbly. Drizzle remaining 1 teaspoon oil over top; serve.
CALORIES (per 1/8 recipe) 400kcal; FAT 24g; SAT FAT 12g; TRANS FAT 0g; CHOL 70mg; SODIUM 680mg; CARB 26g; FIBER 1g; SUGARS 2g; PROTEIN 20g; VIT A 10%; VIT C 0%; CALC 45%; IRON 8%
Source: Publix Aprons® recipe