With shiitake mushrooms and truffle butter, this dish from The Vault at Pfaff’s, a subterranean speakeasy in New York, is definitely a Saturday night mac and cheese.

Serves 3


  • 1/2 pound elbow pasta
  • 1/2 quart heavy cream
  • 2 Tbsp. white cheddar, shredded
  • 1 Tbsp. Monterey Jack, shredded
  • 1 Tbsp. Parmesan, shredded
  • 1/2 Tbsp. plain bread crumbs
  • 1 Tbsp. green peas
  • 1/3 cup shiitake mushrooms
  • 1 tsp. truffle oil
  • 1 Tbsp. butter


Cook elbow pasta in salted boiling water until al dente, approximately 6 minutes.

Heat the butter in a saucepan over medium heat and sauté mushrooms. Add cooked pasta, heavy cream, and season with salt and pepper. Allow the mixtures reduce a bit then add in the white cheddar and Monterey Jack cheeses. Turn off the heat, add truffle oil and let thicken. Once the mixture has thickened, add in the green peas.

Combine the breadcrumbs and Parmesan in a small bowl to top the dish.

Place under broiler and allow crust to crisp for a few seconds before serving.


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