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Creamy Mac & Cheese

Gruyere mac & cheese with spinach, mushrooms and dried tomatoes
Course Main Course
Cuisine American
Keyword pasta
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 5 Tbsp butter, divided
  • 16 oz mushrooms, sliced
  • 1/2 cup sun-dried tomatoes
  • 1-2 tsp umami seasoning
  • 1/2 medium onion, minced
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, room temperature
  • 5 oz fresh spinach, chopped
  • 6-7 oz smoked Gruyere cheese, grated (2-3 cups)
  • 1 lb elbow macaroni, cooked
  • 1 tsp white truffle oil
  • salt & pepper

Instructions

  • In a large non-stick skillet, melt 2 Tbsp butter over medium-high heat. Add mushrooms, season with salt and pepper. Sautee mushrooms until water releases. Add umami seasoning and dried tomatoes, cooking a few minutes more so that tomatoes absorb some of the liquid. Remove mushrooms and tomatoes to a separate bowl and set aside.
  • Fill a large pot with salted water, bring to boil and cook pasta according to package directions. When ready, drain water and set pasta side, covered.
  • While the water is coming to a boil, melt the remaining 3 Tbsp butter over medium-high heat in the same pan used to cook the mushrooms. Once melted, add onion and season with salt and pepper. Cook onions until translucent, about 5 minutes.
  • Whisk in flour. Cook, stirring constantly until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. Whisking constantly, add milk in 1 cup increments. Be sure milk is fully incorporated before adding next batch. Keep whisking until mixture comes to a boil, then reduce heat to low. Simmer, stirring occasionally until sauce thickens, about 10 to 15 minutes more.
  • Add spinach, cooking until wilted, approximately 3 minutes more. Add cheese and stir until melted.
  • In a large serving bowl, stir together pasta, cheese sauce and mushroom/tomato mixture. Top with white truffle oil and stir to combine.