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  • Prep
    15 min
  • Total
    55 min
  • Serving

Creamy Wild Mushroom, Truffle Mac and Cheese

This creamy wild mushroom and truffle oil macaroni and cheese recipe is THE mac and cheese for special occasions! And for good reason: the earthy taste of the mushrooms goes so incredibly well with the truffle oil, making it a meal for the most discerning palates... who are also sure to appreciate its cheesy trio of Cheddar Cheese, Swiss Cheese, and Parmesan Cheese.


  • 1 lb (450 g) mixed mushrooms (eg. shiitake, crimini)
  • 75 mL (5 tbsp) unsalted butter
  • 60 mL (1/4 cup) white wine
  • 225 g (1/2 lb) macaroni
  • 30 mL (2 tbsp) truffle oil
  • 30 mL (2 tbsp) flour
  • 500 mL (2 cups) milk
  • 1 bay leaf
  • 750 mL (3 cups) Armstrong Old Cheddar Shredded Cheese
  • 60 mL (1/4 cup) chives, finely chopped
  • 4 slices Armstrong Swiss Cheese slices
  • 125 mL (1/2 cup) Saputo Parmigiano Reggiano, grated
  • 60 mL (1/4 cup) breadcrumbs
  • Salt and fresh ground pepper, to taste


  1. Preheat oven to 180ºC (350ºF).
  2. Begin by cleaning the mushrooms, remove the stem if using shiitakes. Cut mushrooms in half, smaller if they are especially large.
  3. In a frying pan over medium high heat melt 30 mL (2 tbsp) of butter, add mushrooms and season with a good pinch of salt. Stir often for 5 minutes or until soft and beginning to brown. Add wine and remove from heat.
  4. Cook macaroni in generously salted water, according to package instructions until al dente. Drain and toss with 15 mL (1 tbsp) truffle oil.
  5. While macaroni is cooking, in a saucepan over medium heat melt 30 mL 
  6. (2 tbsp) of butter and add flour. When it begins to bubble cook for 1 minute, stirring constantly. Whisk in milk, bring to a gentle boil, add bay leaf.
  7. Reduce temperature to low and cook 5 minutes until thick, stirring often. Remove bay leaf. Add grated Cheddar Cheese and stir until melted and smooth.
  8. In a large bowl mix mushrooms, macaroni, Cheddar sauce and chives. Pour 1/2 into a 22 x 22 cm (9 x 9 in) baking dish. Layer with sliced Swiss Cheese, cover with remaining macaroni. In a small bowl, combine Parmesan Cheese and breadcrumbs, spread over mac and cheese, dot with remaining butter.
  9. Bake for 30 minutes or until bubbling. Let cool 5 minutes then serve, drizzled with the remaining truffle oil and cracked black pepper.


*Serve with a salad or stir fried spinach as part of a light, decadent meal. If you can't find truffle oil don't worry, this will still be delicious!

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