“Last year we tested the mac menu as a seasonal offering, and our guests overwhelmingly let us know that they love the expanded mac menu and the ability to put an adult twist on their favorite comfort food.

In fact, last year alone we served more than 15 million bowls of Wisconsin Mac & Cheese®,” said Jonathan Tress, vice president of marketing at Noodles & Company. “For more than 20 years, since Noodles & Company first opened, our Wisconsin Mac & Cheese® has been the most popular and celebrated item on the menu. The three macs – Truffle Mac, BBQ Pork Mac and Buffalo Chicken Mac – join Noodles’ most popular dish, Wisconsin Mac & Cheese®, on the new menu that is available starting today at all Noodles & Company locations nationwide.

Don’t substitute black truffle butter the flavor is very different.Noodles & Company, serving classic noodle and pasta dishes from around the world, today announced the return of three guest-favorite specialty Mac & Cheese dishes as part of its new, permanent World Famous Macs menu. NOTE: You can find white truffle butter at it keeps in the freezer for up to 6 months. Sprinkle the herbed crumbs evenly on the pasta and arrange the remaining mushrooms down the middle.īake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Place the bread, garlic, and parsley in the bowl of a food processor fitted with the steel blade and process to make fine crumbs. In a large bowl, combine the pasta, the cream sauce, and two-thirds of the mushrooms and pour into a 10 × 13 × 2-inch ovenproof baking dish. Off the heat, add the Gruyère, Cheddar, 2 tablespoons salt, 2 teaspoons pepper, and the nutmeg. Slowly add the scalded milk and cook for 2 minutes, stirring with a wooden spoon, until thick and creamy. Cook over low heat for 2 minutes, whisking constantly. Melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Add the pasta, cook for 6 to 8 minutes, until al dente, and drain.

Meanwhile, add a tablespoon of salt to a large pot of water and bring to a boil. Add the sherry and sauté for 2 to 3 minutes, until the sherry is absorbed. Heat the butter and 2 tablespoons oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until tender.

Truffle mac and cheese noodles and co