Macaroni with OKA Mushrooms and truffle

Macaroni with OKA Mushrooms and truffle
  • 250 g (2-2½ cup) macaroni or other short pasta
  • ½ cauliflower (cut in small pieces) (1 lb.)

Cheese sauce

  • 225 g shredded OKA Mushrooms and truffle
  • 1 onion, diced
  • 2 garlic cloves
  • 30 ml (2 tbsp.) olive oil
  • 500 ml (2 cups) milk
  • 30 ml (2 tbsp.) all-purpose flour
  • Salt, pepper


  • 125 ml (½ cup) breadcrumbs
  • 2 garlic cloves
  • 5 ml (1 tsp.) crushed chili
  • 15 ml (1 tbsp.) butter
  • ½ tsp. salt
45 min
30 min
6 to 8 servings

If there's one thing you learn with age, it's that there are two types of children: those who hate mushrooms and those who love them. Legend has it that this mac and cheese is so delicious that it's able to turn complete indifference into a desire for seconds at dinner time. Whether you like mushrooms or not, rest assured that this recipe will please everyone.

  1. In a food processor, combine all gratin ingredients: breadcrumbs, garlic, chili and salt. Add butter. Set aside.
  2. Sauté onion and garlic in oil at medium heat without browning them.
  3. Add flour and cook for about 1 minute.
  4. Add milk and continue cooking until béchamel sauce thickens, about 3 to 4 minutes.
  5. Add OKA and let completely melt in the white sauce.
  6. In a large pot, cook pasta for approximately 5 minutes. Add cauliflower and continue cooking for about 1 to 2 minutes. Drain.
  7. In a large oven-proof dish, place pasta and cauliflower, pour béchamel sauce and cover with breadcrumb mix.
  8. Cook in a 180°C (350°F) oven for about 45 minutes or until topping is golden.