Mac and CheeseThe beauty of Aspen during the fall is beyond compare. We were fortunate enough to stay at the beautiful Molly Gibson Lodge by the same owners of Hotel Aspen. We were right in the center of town, and just a short walk from Aspen's 2 nd Annual Mac and Cheese Festival. Some of Aspen's best chefs showed up to try to win the coveted golden noodle trophy. We saw everything from goldfish cracker-coated deep-fried mac and cheese, to mac and cheese with tater tots, to mac and cheese with a sauce made from Guinness beer! The winner of this festival was determined purely by people's choice, and the people chose:
Rustique's Mushroom Truffle Mac and Cheese
Serves 4 people
*Oven set on broil only when ready to gratinee
1-2 cups sliced Crimini mushrooms
1 pound short pasta, cooked and cooled
1 cup heavy cream
2 tablespoons Mornay sauce (Bechamel sauce with cheese added, in this case Gruyere)
2 teaspoons white truffle oil
1/2 cup Gruyere cheese (in addition to cheese used in sauce)
2 tablespoons grated Parmesan cheese
Salt to taste
Pepper to taste
1. Place the mushrooms in a hot sauté pan and sweat with olive oil until just browned. Add the truffle oil, Mornay and cream and let simmer until loose.
2. Now add the pasta and 2/3 of the cheese. Mix well until gooey, and then add the salt and pepper. Place in an ovenproof dish, sprinkle with the rest of the Gruyere and Parmesan cheeses.
3. Top with the bread crumbs and now turn the oven on to broil. Place the dish on the top rack of the oven and remove when golden brown.