recipe: truffle macaroni and cheese
we cooked this for dinner this week. it’s from [barefoot contessa] and it’s such a good recipe! i’d advise you not to break the bank on this recipe! all the fancy ingredients will set you back about $50 and it won’t taste any less delicious if you go with less expensive alternatives. i say holler at your 99¢ store, your farmer’s markets and your local veggie shack where applicable.

Ingredients
2 tablespoons unsalted butter (store brand)
extra virgin olive oil (store brand)
1/4 pound shiitake mushrooms, stemmed, caps sliced 1/2-inch (pre-packaged)
3/4 pound cremini mushrooms, stemmed, caps sliced 1/2-inch (pre-packaged)
3 tablespoons cooking sherry (store brand)

Kosher salt (discount brand)
1 pound macaroni pasta (discount brand)

2 ounces truffle oil (store brand—in lieu of truffle butter)
1/2 cup store brand all-purpose flour (discount brand)
1 quart whole milk, scalded (cheapo organic brand)
8 ounces gruyere, grated (the only splurge—can eliminate or substitute)
8 ounces extra-sharp cheddar, grated (cheapo organic brand)
1 teaspoon ground black pepper (discount brand)
1/2 teaspoon ground nutmeg (discount brand)

3 garlic cloves, minced (cheapo organic brand)
3 teaspoons parsley flakes (discount brand)
1 cup whole grain bread crumbs (pounded from pre-seasoned croutons!)
1/2 cup parmesan cheese, grated (store brand)