Truffled Mac and Cheese

Ingredients:Truffled Mac and Cheese
• 2 tablespoons unsalted butter
• good olive oil
• 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
• 1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
• 3 tablespoons sherry
• Kosher salt
1 pound pasta
• 6 TB spoons  truffle oil
• 1/2 cup all-purpose flour
• 1 quart whole milk, scalded
12 oz Gruyere cheese, grated (4 cups)
8 oz extra-sharp Cheddar, grated (2 1/2 to 3 cups)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 2 garlic cloves, chopped
• 3 tablespoons chopped fresh parsley

• Preheat the oven to 375 degrees.
• 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.
• Drain well.
• Meanwhile, heat the truffle oil 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.
• Bake pasta  for 35 to 45 minutes, until the sauce is bubbly and the top isgolden brown.
• Serve hot

Pesto Mac and Cheese

Ingredients:Pesto Mac and Cheese
• 2 tablespoons unsalted butter, plus extra for baking dish
• 1 clove garlic, minced
• 2 tablespoons finely chopped basil leaves
• 1 3/4 cups Parmesan cheese
1 lb mini pasta shells
• 2 cups half-and-half
16 ounces goat cheese
• 1/2 cup pesto sauce, store-bought or home-made
• 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

• Butter a 2 quart baking dish. Preheat the broiler and arrange a rack on top.
• Melt the remaining 2 tablespoons of butter in a small pan over low heat.
• In a large bowl add the garlic, basil, and 1/4 cup of the Parmesan.
• Add the melted butter and toss to combine.
• Reserve.
• Bring a large pot of heavily salted water to a boil over high heat.
• Add the pasta and cook according to the package instructions.
• Meanwhile, put the half-and-half in a small pot and bring to a simmer over low heat.
• Simmer until reduced and slightly thickened, about 5 to 7 minutes.
• Reserve 1/4 cup of the pasta cooking water and drain the pasta.
• Put the pot over low heat and add the half-and-half mixture.
• When it simmers, add the goat cheese and whisk until smooth.
• Add in the remaining Parmesan and whisk until melted.
• Add the pasta and stir to coat.
• Stir in the pesto, reserved cooking water, salt, and pepper.
• Season with additional salt and freshly ground black pepper, if needed.
• Pour the pasta mixture into the buttered baking dish and top with the basil mixture.
• Put under the broiler until the mixture bubbles and the top is browned, about 1 to 2 minutes.
• Remove from the broiler and let cool for 5 minutes before serving.

Baked Macaroni and Cheese

What you need:
1 2/3 cups dry, small elbow macaroni, cooked and drained
• 2 tablespoons cornstarch
• 1 teaspoon salt
•  1/2 teaspoon dry mustard
• 1/4 teaspoon ground black pepper
• 1 (12 fluid ounce) can Evaporated Milk
• 1 cup water
• 2 tablespoons butter or margarine
• 2 cups shredded sharp Cheddar cheese

What you do:
• Preheat oven to 375 degrees F.
• Grease 2-quart casserole dish.
Combine cornstarch, salt, mustard and pepper in medium saucepan.
• Stir in evaporated milk, water, and butter.
• Cook over medium-heat, stirring constantly, until mixture comes to a boil.
• Boil for 1 minute.
• Remove from heat.
• Stir in 1 1/2 cups cheese until melted.
• Add macaroni; mix well.
• Pour into prepared casserole dish.
• Top with remaining cheese.
• Bake for 20 to 25 minutes or until cheese is melted and light brown.