Recipe: Perfect Champagne/Truffle Mac-n-Cheese Wild Mushrooms, Pancetta & Smoked Gouda

Michael Tyler
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Recipe: Perfect Champagne/Truffle Mac-n-Cheese Wild Mushrooms, Pancetta & Smoked Gouda
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Recipe: Perfect Champagne/Truffle Mac-n-Cheese Wild Mushrooms, Pancetta & Smoked Gouda Delicious, fresh and tasty.

Champagne/Truffle Mac-n-Cheese Wild Mushrooms, Pancetta & Smoked Gouda. Prepare pasta as directed, drain completely and set aside. In same pan, add grapeseed oil and onions and sweat until translucent. As soon as mushrooms release liquid add pancetta back inti the pan.

Juicy chicken is topped with a creamy delicious champagne mushroom sauce.

Serve with rice pasta or bread and a salad for a great meal..

Champagne/Truffle Mac-n-Cheese Wild Mushrooms, Pancetta & Smoked Gouda.

You can cook Champagne/Truffle Mac-n-Cheese Wild Mushrooms, Pancetta & Smoked Gouda using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Champagne/Truffle Mac-n-Cheese Wild Mushrooms, Pancetta & Smoked Gouda

  1. It’s 10 oz of size 52 baby shells.

  2. It’s 1/4 lb of pancetta, diced.

  3. Prepare 1/4 tsp of grape seed oil.

  4. You need 1/4 large of spanish onion, diced.

  5. Prepare 1/2 oz of wild mushrooms reconstituted.

  6. Prepare 3/4 lb of smoked gouda.

  7. It’s 1/4 of bottle Brut champagne.

  8. You need 1/4 cup of light, fat free chicken stock.

  9. Prepare 3/4 cup of whole milk.

  10. Prepare 1 tbsp of white truffle oil.

You will never want regular mac n cheese again.

But Warning: it's rich, rich, rich shortyjourdy.

Bring a large saucepan of salted water to a boil over high heat.

Bespoke tributes to Italy's finest heroes… and most despicable villains!.

Champagne/Truffle Mac-n-Cheese Wild Mushrooms, Pancetta & Smoked Gouda step by step

  1. Prepare pasta as directed, drain completely and set aside. In a LG saute pan, render down pancetta, remove and set aside (reserve 2 Tbl for garnish. In same pan, add grapeseed oil and onions and sweat until translucent. Add mushrooms. As soon as mushrooms release liquid add pancetta back inti the pan. Cook until cridp. Set aside..

  2. In 3 qt saucepan on low-medium heat, add champagne and cheese, whisking until smooth. Add milk and chicken stock. Continue whisking until creamy. Add pancetta mixturr and truffle oil. Blend thoroughly. Add well drained padta to a large mixing bowl. Stir cheese sauce into bowl making sure to completely cover pasta..

  3. For ind servings, use a soup bowl and ladel pasta into center of bowl. Garnish with crumbled pancetta and fresh parsley..

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See recipes for Beef Carpaccio with Arugula, pesto oil and truffle paste too.

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