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Truffle Mac & Cheese

Course Main Course
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

For the Mac and Cheese:

  • Pasta: 1 pound elbow macaroni, shells, or cavatappi
  • Butter: 4 tablespoons
  • All-Purpose Flour: 3 tablespoons
  • Whole Milk: 3 cups warm
  • Heavy Cream: 1 cup
  • Sharp Cheddar Cheese: 2 cups grated
  • Gruyère Cheese: 1 cup grated
  • Parmesan Cheese: 1/2 cup grated, optional for extra flavor
  • Truffle Oil: 1–2 teaspoons adjust to taste
  • Salt and Pepper: To taste

For the Topping:

  • Panko Breadcrumbs: 1 cup
  • Butter: 2 tablespoons melted
  • Parmesan Cheese: 1/4 cup grated
  • Fresh Parsley: 2 tablespoons chopped, optional for garnish

Instructions

  1. Cook the Pasta: Boil your pasta just shy of al dente—this helps it stay firm when baked later. Drain and set aside.
  2. Make the Sauce: Start with a roux by melting butter and whisking in flour. Slowly add warm milk, stirring continuously until it thickens. Stir in your cheeses, saving a bit for topping.
  3. Add the Magic: Stir in a drizzle of truffle oil—start with a teaspoon and adjust to taste. Too much can overpower the dish, so go slow!
  4. Combine and Assemble: Mix the cooked pasta into the cheese sauce. Pour everything into a buttered baking dish.
  5. Crisp It Up: Top with breadcrumbs mixed with a touch of melted butter and Parmesan. Bake at 375°F (190°C) for 20–25 minutes, or until the top is golden and bubbly.