Description
Truffle Mac ‘n Cheese is an elevated version of the classic comfort food, combining creamy, rich cheeses with the earthy aroma of truffle. Baked until bubbly and topped with golden breadcrumbs, it’s indulgent, aromatic, and perfect for special occasions or cozy nights in.
Ingredients
- 12 oz pasta (elbow, cavatappi, or shells)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 1/2 cups whole milk (or mix of milk and cream)
- 1 cup grated Gruyère cheese
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2–1 tsp truffle oil (or to taste)
- 1 tsp Dijon mustard (optional)
- 1/2 tsp garlic powder or 1 clove garlic, minced (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup panko breadcrumbs (or fine dry breadcrumbs)
- 1 tbsp melted butter (for breadcrumbs)
- Chopped parsley or chives (for garnish, optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Cook pasta in salted boiling water until just under al dente. Drain and reserve 1/2 cup pasta water.
- In a saucepan, melt 3 tbsp butter over medium heat. Whisk in flour and cook for 1–2 minutes to make a roux.
- Slowly whisk in milk. Cook, stirring frequently, until thickened and coats the back of a spoon (about 5–7 minutes).
- Lower heat. Stir in Gruyère, cheddar, and Parmesan gradually until melted and smooth.
- Add Dijon mustard, garlic powder (if using), salt, pepper, and truffle oil. Start with 1/2 tsp truffle oil, then taste and adjust.
- Combine pasta with the cheese sauce. Add reserved pasta water as needed to loosen the sauce slightly.
- Transfer to prepared baking dish and smooth the top.
- Mix breadcrumbs with 1 tbsp melted butter. Sprinkle over the top of the mac and cheese.
- Bake for 20–25 minutes until golden and bubbling. Broil for 1–2 minutes at the end if desired (watch closely).
- Let rest for 5–10 minutes. Garnish with fresh parsley or chives and an optional drizzle of truffle oil. Serve warm.
Notes
- Use truffle oil sparingly — it’s potent and can easily overwhelm.
- For best texture, melt cheese over low heat and don’t overcook once added.
- Can be made ahead — assemble and refrigerate, then bake when ready to serve.
- Swap in Fontina, Comté, or mild blue cheese for extra complexity.
- Skip baking for a faster stovetop version — just omit breadcrumb topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 540
- Sugar: 5g
- Sodium: 540mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
