Mac and Cheese
You can never have too many main course recipes, so give Mac and Cheese a try. One portion of this dish contains around 45g of protein, 65g of fat, and a total of 1054 calories. This recipe serves 8. Head to the store and pick up freshly parsley leaves, kosher salt, butter, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.
Instructions
Watch how to make this recipe.
Preheat the oven to 375 degrees F.
Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender.
Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt.
Add the pasta and cook for 6 to 8 minutes, until al dente.
Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced.
Add the bread crumbs and pulse to combine.
Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown.