I have a friend who's totally in love with the macaroni and cheese at Rustique in Aspen. She'd just flip if you could get the recipe for her. It's absolutely fabulous. - Bennett, Evergreen

If you get up to the mountains, you won't want to miss the food at this cool restaurant, specializing in Country French. Rustique Bistro is at 216 S. Monarch St., 970-920-2555, rustiquebistro.com.

Have a favorite restaurant dish you'd like to try making at home? Send us your requests and we'll share with readers. Mail to Marty Meitus, Rocky Mountain News, 101 W. Colfax Ave, Suite 500, Denver, CO 80202 or e-mail Meitusm@RockyMountainNews.com.

Macaroni and French Cheese, Mushrooms and Truffle Oil

Serves 4

16 ounces dry strozzapreti pasta (available at specialty groceries)

4 tablespoons white truffle oil

2 medium to large shallots, peeled and finely chopped

3 tablespoons European-style butter, clarified (available at specialty stores)

16 ounces fresh, wild mushrooms (such as morels, chanterelles, porcinis, criminis and baby portobellos), cleaned and sliced

2 cups heavy cream or half & half

1 tablespoon powdered mushrooms (or 1 package dried mushrooms, crushed with a mortar and pestle), optional

3 ounces Parmigiano-Reggiano, grated

3 ounces cave-aged Gruyere cheese, grated

Salt and pepper, to taste

1 cup panko bread crumbs (available at groceries)

• Prepare pasta al dente according to package directions.

• Drain. Return to pot. While hot, toss with truffle oil. Set aside.

• In a large, deep sauté pan, gently sauté shallots in clarified butter until fragrant and slightly golden but not brown.

• Add the sliced mushrooms and stir. Continue sautéing until the mushrooms are tender and fragrant.

• Add the cream and dried mushrooms, if using, and bring to a simmer. Allow to reduce for about 15 minutes, stirring occasionally.

• Remove the reduced sauce from the heat and fold in the cheeses with a wooden spoon.

• Pour the mushroom-cheese sauce over the pasta and gently toss until macaroni is evenly coated.

• Season with salt and pepper.

• Pour mixture into a buttered casserole dish.

• Top with the bread crumbs and additional Parmigiano, if desired.

• Cook in a 400-degree oven for 10 to 15 minutes or until brown and bubbly.

Nutritional information per serving: 1321 cal., 82 g fat (43g sat.), 229 mg chol., 559 mg sodium, 7 g fiber, 37 g pro.

Back to Top