Wegman's Next Door Truffle Mac and Cheese

A Gourmet Spin on a Classic Dish

Wegmans Chef Erin Bicknell joins TeNesha and Sistina for Wegmans Wednesday. This week she’s showing us how to put a unique gourmet spin on a classic dish we all love, mac and cheese.



1 pkg (16 oz) Italian Classics Fusilli Pasta, cooked per pkg directions

1 tsp Unsalted Butter

1/4 cup Panko Bread Crumbs

1 Tbsp chopped Italian Parsley

Salt and pepper to taste

2 cups (1 pt) heavy cream

1/2 lb (12 slices) White American Cheese

1/4 lb New York White Cheddar Aged 16-18 Months , shredded

1/2 of a 5 oz container BelGioioso Freshly Shredded Asiago

2 1/2 Tbsp La Rustichella Black Truffle Pate



  1. Melt butter in pan on MED-LOW; add bread crumbs. Cook, stirring, until breadcrumbs are golden brown and toasted, about 2 min. Add parsley; season with salt and pepper. Stir to combine. Set aside.

  2. Add cream to large saucepan on LOW; add American, cheddar, and asiago cheeses. Whisk together cheeses until thoroughly melted. Add truffle pate; whisk to combine.

  3. Add cooked pasta to cheese-truffle mixture; stir to combine and heat 2-3 min. Transfer to serving dish; garnish with toasted bread crumbs.

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