Decadent Truffled Bacon Macaroni
Indulge in a gourmet twist on classic comfort food with this Truffled Bacon Mac! Creamy foraged mushroom and cheese blend, crispy applewood bacon bits, topped with a crunchy panko-parmesan crust, and finished with a drizzle of savory truffle aioli. This dish combines earthy flavors with luxurious accents, perfect for impressing guests or treating yourself to a satisfying bowl of goodness.
ingredients
- 8 oz elbow macaroni
- 2 cups foraged mushrooms, cleaned and chopped
- 1 cup applewood bacon, diced
- 2 cups sharp cheddar cheese, shredded
- 1 cup milk
- 2 tbsp butter
- 2 tbsp flour
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup truffle oil
- ½ cup mayo
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
- 3.
In a skillet, cook the diced bacon until crispy; remove and set aside, leaving the fat in the pan.
- 4.
Add the foraged mushrooms to the skillet and sauté until golden brown; season with salt and pepper.
- 5.
In a saucepan, melt the butter over medium heat, stir in the flour, then slowly whisk in the milk to create a roux; cook until thickened.
- 6.
Stir in the cheddar cheese until melted, then add the cooked macaroni, mushrooms, and bacon; mix well.
- 7.
Transfer the mixture to a greased baking dish.
- 8.
In a bowl, combine panko, Parmesan, and a drizzle of olive oil; sprinkle over the mac and cheese.
- 9.
Bake for 20-25 minutes until golden and bubbly.
- 10.
In a small bowl, whisk together mayo, truffle oil, and a pinch of salt and pepper for aioli.
- 11.
Serve the mac topped with truffle aioli and fresh parsley.
