Truffle Mac and Cheese

Five small ramekin dishes full of baked macaroni and cheese with a garnish of thyme.



Active Time:

25 minutes

Total Time:

40 minutes


  • 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.

Nutritional Information

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