Creamy Mac & Cheese with Truffle Breadcrumbs & Spinach
Thanksgiving

Creamy Mac & Cheese

with Truffle Breadcrumbs & Spinach

35 MIN
$16.99 4 Servings
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From the Test Kitchen

This decadent mac and cheese is the ideal Thanksgiving accompaniment. Tender cavatappi pasta, spinach, and onion are tossed in a rich sauce of béchamel, cream, and four types of melty cheese, then topped with crispy, truffle-seasoned breadcrumbs.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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Nutrition Label
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fresh
ingredients
Creamy Mac & Cheese with Truffle Breadcrumbs & Spinach
Title
  • ¾ lb Cavatappi Pasta
  • 6 oz Baby Spinach
  • 1 Yellow Onion
  • 1 bunch Thyme
  • ⅔ cup Béchamel Sauce
  • 2 oz Smoked Gouda Cheese
  • 2 oz Fontina Cheese
  • ¼ cup Panko Breadcrumbs
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • ¼ cup Cream
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • ½ oz Salted Butter
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Pick the thyme leaves off the stems. Grate the fontina and gouda on the large side of a box grater; combine in a bowl with the cheddar and monterey jack.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Reserving the pot, transfer the pasta to a bowl. Drizzle with olive oil and stir to coat.

Cook the pasta
Make the truffle breadcrumbs
3 Make the truffle breadcrumbs

Meanwhile, in a medium pan, heat the butter on medium-high until melted. Add the breadcrumbs; season with salt and pepper. Cook, stirring constantly, 3 to 4 minutes, or until browned. Turn off the heat and stir in as much of the truffle zest as you’d like. Transfer to a bowl. Wipe out the pan.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat.

Cook the vegetables
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish
To the pot, add the béchamel, thyme leaves, cream (shaking the packet before opening), and half the reserved pasta cooking water; season with salt and pepper. Cook on medium, whisking frequently, 1 to 2 minutes, or until combined and heated through. Working in batches, whisk in the grated cheeses; season with salt and pepper. Cook, whisking constantly, 1 to 2 minutes, or until thoroughly combined and the cheese is melted. Add the cooked pasta and cooked vegetables. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is coated and the sauce is thickened (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the truffle breadcrumbs. Enjoy!
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