Simplify your Christmas dinner with a delicious casserole dish that's both indulgent and easy to prepare. A make-ahead option like Truffle & Shiitake Mac and Cheese lets you spend less time in the kitchen and more time with loved ones. With our shallow casserole dish, designed for even cooking and a golden, crispy top, you can bake this creamy, rich mac & cheese to perfection. Prepping in advance means a stress-free holiday dinner, and our versatile casserole is perfect for serving straight out from the oven.
Number of servings: 4-6
Cooking time: 1 hour
Preparation time: 2 hours
Ingredients
Mornay Sauce:
Milk: 900ml-1000ml
Bay leaf: 1
Garlic clove: 1, crushed
Butter: 100g
Flour: 75g
Cheddar cheese: 150g, grated
Gruyère cheese: 150g, grated
Dijon mustard: 1 tsp
Worcestershire sauce: ½ tsp
Sherry vinegar: ½ tsp
Smoked paprika: ¼ tsp
Cayenne pepper: pinch
Black truffle oil: ¼ tsp
Salt and pepper: to taste
Creamy Shiitake Mushroom:
Crème fraîche: 30g
White wine: 2 tbsp
Shiitake mushrooms: as desired
Shallot: 1
Truffle oil: ¼ tsp
Pasta:
Tubular pasta: 450g
Cheese Crumb:
Parmesan cheese: 45g, grated
Cheddar cheese: 25g, grated
Panko breadcrumbs: 70g
Butter: 30g, melted
Method
Infuse the bay leaf and garlic in the milk over low heat for 10 minutes. Ensure the milk does not boil.
In a frying pan, heat 3 tablespoons of butter. Sweat the shallots until translucent. Add the vegetable oil and shiitake mushrooms, then stir-fry until golden. Add the white wine and crème fraîche, cooking for a further minute. Season with salt and pepper, then drizzle with truffle oil. Set aside.
Strain the infused milk to remove the garlic and bay leaf.
In a saucepan, brown the butter. Once it turns light brown, stir in the flour to form a roux. Gradually add the infused milk to the roux, stirring continuously to avoid lumps.
Add the grated cheddar and Gruyère. Cook for another minute, then stir in the grated nutmeg, smoked paprika, cayenne pepper, Dijon mustard, Worcestershire sauce, and sherry vinegar. Season with salt, pepper, and black truffle oil. Mix well.
Bring a large pot of water to the boil, add the pasta, and cook until just before al dente. Drain the pasta.
Mix the cooked pasta with the mornay sauce.
Preheat the oven to 180°C fan / 200°C conventional oven / gas mark 6.
In a shallow casserole dish, evenly distribute the shiitake mushrooms on the bottom. Pour in the pasta mixture.
In a mixing bowl, combine the grated cheddar, panko breadcrumbs, grated Parmesan, and melted butter. Sprinkle this over the pasta mixture.
Bake in the preheated oven for 25–30 minutes, or until golden. Enjoy!
Tip for a Stress-Free Christmas Meal
To keep your Christmas meal stress-free and make the most of your kitchen, plan your dish distribution wisely. Start with one oven-baked dish that can be prepared ahead of time, such as this mac & cheese or baked gratin, which will save you time on the day. For sides, choose dishes that can be cooked on the hob allowing for flexibility and less oven space required. Incorporate cold starters like a charcuterie board or salad, which can be prepared earlier in the day. Finally, for the main event, a roast can be timed to cook just before guests arrive, ensuring that it’s fresh and piping hot when it’s time to serve. This strategy will help you balance cooking tasks and avoid feeling overwhelmed. With a little thoughtful planning, you’ll be able to enjoy the festive cheer and relax with your guests without being tied to the kitchen!
