Creamy Mac & Cheese
Gruyere mac & cheese with spinach, mushrooms and dried tomatoes
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.