Why You’ll Love This Recipe

It elevates comforting mac and cheese with the luxurious aroma and taste of truffle.
Rich, creamy cheese sauce complemented by a crunchy breadcrumb topping adds texture contrast.
Ideal for special occasions or dinner parties when you want a dish that feels indulgent but is still familiar.
Flexible: you can adjust the truffle intensity or blend different cheeses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta (e.g. elbow, cavatappi, or small shells)
Butter
All‑purpose flour
Milk (whole milk or combination of milk + cream)
Gruyère cheese (grated)
Sharp cheddar cheese (grated)
Parmesan cheese (grated)
Truffle oil (or truffle butter, or shaved truffle)
Dijon mustard (optional)
Garlic powder or minced garlic (optional)
Salt & freshly ground black pepper
Panko breadcrumbs or fine dry breadcrumbs
Additional butter (for breadcrumbs)
Fresh parsley or chives (for garnish, optional)

Directions

Preheat the oven. Set to about 190–200 °C (375–400 °F).
Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta just shy of al dente (it will finish cooking in the oven). Drain, reserving a small amount of pasta cooking water.
Make a roux. In a saucepan over medium heat, melt butter. Stir in flour and whisk continuously for about 1–2 minutes until it turns slightly golden (this cooks out the raw flour taste).
Add milk/cream. Slowly whisk in the milk (or milk + cream) until smooth. Continue to cook, whisking, until the mixture thickens and coats the back of a spoon.
Cheese and flavor. Lower the heat. Add the grated Gruyère, cheddar, and Parmesan gradually, stirring until melted and smooth. Stir in Dijon mustard, garlic powder (if using), and season with salt and plenty of black pepper. Add truffle oil (or a small amount of shaved truffle or truffle butter) and adjust to taste — start conservatively since truffle flavor is strong.
Combine pasta and sauce. Add the drained pasta to the cheese sauce, stirring gently until pasta is evenly coated. If the sauce is too thick, loosen with a little reserved pasta water.
Transfer to baking dish. Pour the macaroni and cheese mixture into a buttered or lightly oiled baking dish.
Prepare breadcrumb topping. In a bowl, combine the breadcrumbs with melted butter. Sprinkle this mixture evenly over the top of the mac and cheese.
Bake. Place in the oven and bake until the topping is golden and the sauce is bubbling — about 20–25 minutes. For extra browning, you can broil for 1–2 minutes at the end (watch closely to avoid burning).
Garnish and serve. Let the dish rest for 5–10 minutes before serving. Garnish with chopped fresh parsley or chives, and optionally additional shaved truffle or a drizzle of truffle oil just before serving.

Servings and timing

Servings: about 6
Prep time: 15 minutes
Cook time (sauce + bake): 30–35 minutes
Total time: approximately 45–50 minutes

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat in the oven at ~160–175 °C (325–350 °F) until warmed through, covering loosely with foil as needed to prevent the top from burning. You can also reheat individual servings in the microwave, adding a splash of milk to revive creaminess.

If you freeze portions, wrap well and freeze for up to 1 month. Thaw in the refrigerator before reheating, and add some extra milk or cream during reheating if the sauce has thickened too much.

FAQs

What kind of truffle should I use?

You can use truffle oil (white or black) for convenience. If you have access to fresh shaved truffles, incorporate them just before serving or mix a small amount into the sauce. You may also use truffle butter in place of part of the butter.

How much truffle oil is too much?

Truffle oil is potent. Start with a small amount (½ to 1 teaspoon) and taste — you can always add more, but you can’t take it out.

Can I make this vegan or dairy‑free?

Yes — use plant-based butter, plant milk (e.g. soy, oat, cashew), and vegan “cheese” that melts well. Just ensure your substitutes have enough fat and flavor to create a creamy texture.

Can I skip baking and just serve it stovetop?

Yes — you can skip the bake step and serve directly from the stovetop. You’ll miss the crunchy breadcrumb topping, but it still works beautifully.

What kinds of cheese work best?

A blend is ideal: Gruyère for a creamy melt, sharp cheddar for bite, and Parmesan for depth. You could also experiment with fontina, Comté, or even a mild blue cheese (used sparingly) to modify flavor.

How do I prevent the topping from burning?

Cover the dish loosely with foil for part of the bake, then remove it toward the end to brown. Or move to a lower rack. Broil only at the very end, watching closely.

Can I prepare ahead and bake later?

Yes — assemble it, cover, and refrigerate. When ready, bring it slightly toward room temperature, then bake (it may need a few extra minutes).

My sauce turned out grainy or separated — what went wrong?

This can happen if the heat is too high when melting the cheeses. Melt cheeses over low heat, stirring gently. Also, adding cheese too fast can cause it to clump.

Is this dish rich in calories?

Yes — with cheeses, butter, cream, and truffle elements, it is a rich, indulgent dish. You might serve smaller portions or pair it with a light salad or steamed vegetables.

Conclusion

Truffle Mac ‘n Cheese is a luxurious, comforting dish that takes a classic favorite to new heights. With its creamy cheese sauce, aromatic truffle flavor, and crisp topping, it’s perfect for special dinners or when you simply want something spectacular yet homey. Serve it with a light side and enjoy every rich, indulgent bite.

Truffle Mac ‘n Cheese

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Storage/Reheating