When we were first dating, I made Casey a mushroom dish that gave him food poisoning. He got it, I didn’t—and we BOTH ATE IT. How does that work? I have no idea what happened, but since then he has been very apprehensive about me making dishes that involve mushrooms. I can’t say I blame him.

I absolutely ADORE mushrooms and during colder months I can’t get enough! It’s been fourteen years (whoa!) since the mushroom incident and fortunately, Casey has learned to love mushrooms. I think white truffle oil paved the way. I can put it on anything and he will devour it. Go figure.

This pasta fritatta recipe comes from Melt: The Art of Macaroni & Cheese. It’s a cookbook for mac & CHEESE lovers. If you’re looking for ways to impress guests with cheese knowledge while serving them up a unique take on macaroni & cheese, this is the book for you! How could you go wrong with Taleggio, mushrooms, pasta & truffle oil?? I added a bit of arugula to the site to cut the richness…and to trick myself into thinking I’m being healthy. It kinda worked!

And we’re off!

We’re gonna dry sauté mushrooms! That means no oil! Just a pan & mushrooms.

Mix the milk with the eggs. Add salt & pepper.

Crumble the Taleggio and mix it with the macaroni, mushrooms & bacon.

Pour the egg mixture on top! Push the macaroni down so the eggy mixture covers the pasta.

BAKE!!! It’s total alchemy.

Now we bust out the white truffle oil. You could totally use black truffle too.

Drizzle on top.

Serve it up!

Mushroom lovers UNITE!

Think pasta meets frittata meets breakfast.