Truffle Mac & Cheese Recipe

This creamy Truffle Mac & Cheese is made with a rich, velvety cheese sauce, a blend of cheeses like Gruyère and sharp cheddar, and a drizzle of aromatic truffle oil. The result is a luxurious, savory, and incredibly indulgent comfort food that feels like a gourmet meal. This recipe is perfect for a special dinner or a holiday side dish and serves up to six people.

Truffle Mac & Cheese Ingredients

• 1 pound cavatappi or elbow macaroni pasta
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk, at room temperature
• 2 cups freshly shredded Gruyère cheese
• 2 cups freshly shredded sharp white cheddar cheese
• 1 tablespoon white truffle oil
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• For the topping (optional): 1 cup Panko breadcrumbs, 2 tablespoons melted butter

How To Make Truffle Mac & Cheese

1. Cook the pasta: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until it is al dente. Drain the pasta and set it aside.
2. Make the roux: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once the butter is melted, whisk in the flour. Cook the mixture, stirring constantly, for about 1-2 minutes until it becomes a light golden paste and smells nutty. This is a roux, a classic thickening agent for sauces.
3. Create the cheese sauce: Slowly pour the room temperature milk into the roux, whisking continuously to prevent lumps. Continue to whisk as you bring the sauce to a gentle simmer. Cook for about 5 minutes, or until the sauce has thickened and can coat the back of a spoon.
4. Add the cheese: Remove the pot from the heat. Gradually stir in the shredded Gruyère and cheddar cheeses until they are completely melted and the sauce is smooth and creamy. Stir in the garlic powder, a pinch of salt, and a generous amount of black pepper.
5. Assemble the casserole: Add the cooked pasta to the cheese sauce and stir until every noodle is coated. Pour the mixture into a 9×13-inch baking dish. Drizzle the truffle oil evenly over the top of the pasta.
6. Add the topping and bake: In a small bowl, combine the Panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle this mixture over the casserole. Bake for 20-25 minutes, or until the topping is golden brown and the cheese is bubbly. Let it rest for a few minutes before serving.

Recipe Tips

• Shred your own cheese: Pre-shredded cheeses are often coated in an anti-caking agent that prevents them from melting smoothly. For the creamiest, silkiest sauce, always shred your own cheese from a block.
• The truffle oil is a finishing touch: Truffle oil is sensitive to heat, and its flavor can be diminished if it’s cooked. For the best flavor, drizzle it over the mac & cheese right before it goes into the oven, or even on top of each serving.
• Use room temperature milk. Adding cold milk to a hot roux can shock the mixture and make it lumpy. Using milk that is at room temperature will help you create a much smoother sauce.
• A balanced cheese blend is key. The combination of Gruyère and sharp cheddar provides a fantastic balance. The Gruyère melts beautifully and adds a rich, nutty flavor, while the sharp cheddar brings a classic cheesy tang.

What To Serve Truffle Mac & Cheese

Truffle Mac & Cheese is rich and decadent, so it pairs well with something to cut through its richness. Serve it alongside a crisp green salad with a bright vinaigrette, or with some steamed asparagus or green beans. It also makes an incredible side dish for roasted chicken or a perfectly cooked steak.

How To Store Truffle Mac & Cheese Leftovers

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you may need to add a splash of milk to a saucepan to help loosen the sauce before gently warming it.
• Freeze: This mac & cheese can be frozen before baking. Assemble the casserole but do not bake or add the breadcrumb topping. Wrap it tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed, adding the topping just before it goes in the oven.

Truffle Mac & Cheese Nutrition Facts

Serving Size: 1 cup

• Calories: 550 kcal
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 90mg
• Sodium: 750mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 25g

Frequently Asked Questions

• What is a roux? A roux is a cooked mixture of equal parts fat (like butter) and flour. It’s a fundamental thickening agent used to make a smooth and creamy sauce, like the béchamel base for mac and cheese. Cooking it for a few minutes removes the raw, floury taste.
• Can I use a different type of truffle product? Yes, you can. If you don’t have truffle oil, you can use a small amount of truffle paste or even truffle butter to achieve a similar flavor. Just be sure to add them at the end of the cooking process to preserve the delicate aroma.
• Can I make this on the stovetop instead of baking it? Yes. For a quick stovetop version, simply follow the steps to make the pasta and cheese sauce. Skip the baking step and serve it immediately after combining the pasta with the sauce. You’ll miss the crispy topping, but it will still be delicious.