Truffled Mushroom Mac and Cheese

I am someone who firmly believes in investing in food, wisely. What does that really mean? That means investing your time to plan your meals before you go shopping. It means sticking to the list when you go to the grocery store. It means being delighted at the register, knowing your total was money well spent, and worth every penny. And it also means feeling validated when you splurge on a few special ingredients that you know will endure and be put to good use. Truffle oil is one of those special items. I first bought it when I whipped up truffled turnip fries, and I’ve been inspired to use a little more to create this wintry, truffled mac and cheese. Some people view budgets and restricting, but I view them as empowering. They enable us to stick to our goals, and splurge without fear. Doubtful? Give it a try this week. Put these ingredients on your list, and stick to them. You will be rewarded :)

• Truffle Oil

• Crimini Mushrooms

• Butter

• Sharp Cheddar

• Parmesan

• Conchiglie Pasta (Organic is preferred)

• Salt

• Pepper

• Flour

• Paprika

• Dijon Mustard

• Whole Milk

1. Preheat oven to 375 degrees F. Grease a baking dish with 1 tablespoon of butter (in my house we smear softened butter around with our fingers).

2. Bring a pot of salted water to a boil and cook 8 oz of conchiglie pasta as directed. Cook until al dente.

3. Add 2 tablespoons of butter to a large saucepan over medium heat. Once melted and bubbling, add ½ cup flower, ¼ teaspoon paprika, and ¼ teaspoon dijon mustard. Whisk until flour dissolves.

4. Add 1.5 cups whole milk and increase heat to medium high. Continue whisking for 4-5 minutes until sauce thickens. Add a touch more flour to thicken if necessary. Add 1.5 cups sharp cheddar and ½ cup parmesan to the sauce pan and melt to combine. Remove from heat and pour over pasta in baking pan. Top with additional shredded parmesan and bake for 25 minutes. Drizzle with 1 teaspoon of truffle oil and serve.