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Ready to bite into something so simple, yet so decadent that you might just SCREAM?
If you’re a cheese fanatic, this Six-Cheese Pasta with Truffles will blow your mind!
S.I.X. types of luscious cheeses!
Seriously?
You bet!
Just add some seasonal imported Italian truffles and/or truffle oil to take an ordinary mac and cheese recipe over the top to make something extraordinary . . .and even to a GOURMET level! Talk about impressing your family and guests! (Tip: you only need a little bit of truffle oil and/or truffles, especially given how potent AND expensive that ‘hard-to-find’ authentic Italian truffles are! Don’t settle for anything less then the REAL ITALIAN TRUFFLE DEAL; there are a lot of imitation Japanese truffles out there “appearing as Italian truffles” on the market . . . so don’t be fooled!)
White OR black truffle oil and truffles have intense earthy flavors that will wake up your average dreary mac and cheese recipes or truly
. . . ANY savory recipe for that matter!
Well, let me just tell you that this recipe for macaroni and cheese is truly . . . INSANE!
But you know, one simply has to splurge every once in a while, right? Hey, why not?
So move over regular macaroni and cheese, this is THE ONE now!
Doesn’t it look and sound just yummy?
Well it was, and it is!
Six Italian Cheese Pasta with Truffles
Ingredients
- 1 pound pasta (penne, orichette, cavatoppi, etc.)
- 5 Tbsp. butter
- 2 cups heavy cream (added to your preference of consistency in liquid)
- 1 – 2 Tbsp. White or Black Truffle Oil or 3 ounces white truffle butter (add to your level of taste preference)
- ½ cup Italian Fontina cheese, grated
- ½ cup Gruyere cheese. grated
- 1 cup sharp, aged [b]Yellow[/b] Cheddar cheese, grated
- 1 cup extra-sharp [b]White[/b] Cheddar Cheese, grated
- ½ cup Italian Asiago cheese, grated
- ¾ cup fresh, soft imported Italian Mozzarella cheese. grated
- ½ cup freshly-grated, imported Italian Parmigianno-Regianno cheese (no substituting the fake Parmesan made in the U.S.A. for this or any of the recipes on La Bella Vita Cucina)
ADD MORE OF ANY OF THE CHEESES above to your desired taste preferences
- Salute prosciutto or pancetta until crispy brown; then mince.
- 3 freshly-minced garlic cloves
- 1-½ cups Italian herb Panko crumbs
- Garnish: Ground Paprika and 3 Tbsp. freshly-diced chives OR Italian Parsley
- Optional: Add 4 ounces sautéed and minced Italian prosciutto or pancetta,
- Optional: 4 ounces sautéed porcini mushrooms, finely diced.
Instructions
- Preheat an oven to 375°F.
- Butter or spread olive oil in a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil over high heat.
- Add a splash of olive oil (optional that I enjoy adding, but it is entirely up to you).
- Add pasta and cook until not quite al dente, about 2 minutes less than the package instructions.
- Stir occasionally during this time.
- Drain and transfer to a large bowl.
- While the pasta is still warm, drizzle with the truffle oil or add the truffle butter and stir well.
- Place large saucepan on the stove on medium-high heat and melt the 4 Tbs. butter.
- Whisk in the cream.
- Simmer, whisking frequently for about 5 minutes.
- Remove from the heat.
- Add the cheeses one at a time with a good stir until smooth after each addition (off of the stove heat).
- Add the minced garlic.
- Pour the cheese sauce onto the pasta.
- Add the minced prosciutto or pancetta
- OPTIONAL: If adding sautéed porcini mushrooms, this is the point to add them.
- Transfer the pasta and cheese mixture to the prepared baking dish.
- In a small bowl, mix the minced chives/Italian parsley with Italian-flavored Panko crumbs.
- Stir well.
- Sprinkle the herb-flavored crumbs all over the pasta and cheese mixture.
- Bake until the top is lightly browned and the sauce is bubbly, 35 to 45 minutes.
- Remove from the oven and let stand for 5 minutes.
- Drizzle pasta and cheese mixture with a little more truffle oil.
- Broil for 2 minutes longer or until golden brown.
6-cheese, truffle oil and prosciutto!! The pasta must have tasted out of this world!
Thanks Angie . . . so much cheese; irresistible to stop eating it!
Roz
I have been wanting to make macaroni and cheese for the past week … my take will be four cheese and lobster meat … such a decadent and gooey mix.
Mac and cheese is such a weakness for me too, Susan!
Roz
It does look decadent and cheesy – know I’d love it.
My kind of recipe too, Larry!
Roz
Would you believe I’ve never tried truffle oil? I’m going to have to get my hands on some. You’ve convinced me! This looks wonderful.
The truffle oil gives it an extra richness to the pasta, Andrea! Enjoy!
Roz
what a creamy and delicious pasta, che meraviglia Roz !Un abbraccio
Grazie mille, bella Chiara!
Un abbraccio,
Roz
Wow ! anything with Truffles and prosciutto has to be good and this looks and sounds INSANE! I would definitely call this dish ” Italian Mac and Cheese! ” …xo
I think that you named this recipe perfectly! Hope you two are doing well!
Roz
This would be a delicious way to start Autumn! Oh my, this sounds wonderful.
I agree, Susan. Perfect for autumn . . . winter too!
Thanks for stopping by,
Roz
Roz,
This cheesy dish is amazing. I love prosciutto with everything. i can’t wait to try this.
Annamaria
Prosciutto always makes a savory recipe so much more special and full of flavor!
Thanks Annamaria,
Roz
I am a cheese fanatic, and this mac and cheese just looks incredible! I can’t believe it has 6 kinds of cheeses. That is my kind of dish. I’m not very familiar with truffle oil so it would be fun to try this. Thanks so much for this wonderfully decadent recipe, Roz!
The more cheese the better, huh? Thanks Shari!
Roz
Hi Roz, Can this be prepped ahead of time, say the day before, then go from refrigerator to oven the following day? Or will the pasta be too soggy? Sounds fabulous!!
Hi Laurie,
Great question! The only thing that can be prepped in advance is to cook your pasta half way through and then put in the fridge. We did this all of the time in our restaurant so that customers didn’t have to wait the full 7 minutes until ‘al dente’. Make sure that you drain the pasta well and toss it with a few tablespoons of olive oil to prevent sticking when in the fridge. But the rest of the recipe, alas, it should be prepped at the time just before serving. One of the wonderful, delicious things about Italian recipes is their on-the-spot simplicity. You might ask your guests, family or friends to join you in the kitchen. It would be so much fun! I hope it all works out for you. Please let me know. And also, don’t be hard on yourself, it takes awhile to feel comfortable with pasta. I’ve messed up so many times, and even then, everyone is always so gracious in enjoying what they are served. I’m sure your guests will be the same! You’re asking all of the right questions!
Ciao,
Roz