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18 November 2020

Truffle and Smoked Morel Mac 'n' Cheese

Prep Time: 10 minutes

Cook Time: 25 minutes

Serving size: 3

 

Ingredients: 

 

1 Cup Mushroom (West Coast Wild Foods- Alder-smoked Morel)

100g Cream Cheese (Goat’s Pride- Plain Goat Cheese)

100g Smoked Gouda (Goat’s Pride- Applewood Smoked Gouda)

2 Cups Shell Pasta

1 Cup Milk (Goat's Pride Water Buffalo Milk)

3 Tbsp Butter

1 Tsp Truffle Oil

2 Tbsp Flour (Avafina Organics- Mother Nature’s Quinoa Flour)

Truffle Salt (All of Oils- Black Truffle Infused Sea Salt)

Cracked Pepper (Avafina Organics- Mother Nature’s Black Peppercorns)

 

Directions:

 

STEP 1

In a medium pot over high heat boil water for the shell pasta (or any pasta).  Cook pasta per directions on packing for approximately 8-11 minutes. Strain and set aside.

 

STEP 2

Wash smoked morel mushrooms carefully and slice lengthwise before placing in a bowl.

 

STEP 3

In a medium-sized, nonstick saucepan, melt 1 tbsp of butter then add the sliced morel mushrooms. Stir occasionally for approximately 5 minutes or until tender and soft. Season with truffle salt and cracked pepper. Set aside in a bowl.

 

STEP 4

Using the same saucepan melt 2 tbsp of butter over medium heat then add the quinoa flour. Whisk together until well mixed with the melted butter for approximately 2 minutes.

 

STEP 5

Add milk slowly while continuously whisking the flour/ butter mixture until smooth with no lumps.

 

STEP 6

Add the goat cream cheese and whisk until the mixture is smooth and the sauce thickens approximately 3-4 minutes. Season with truffle salt and cracked pepper to taste.

 

STEP 7

Add cooked pasta and stir until pasta is well coated in sauce. Add morel mushrooms and combine until mixed.

 

STEP 8

Scoop the pasta into a large bowl and add small chunks of smoked gouda pieces. Mix and serve in a bowl, drizzle with truffle oil and enjoy!