Save to Pinterest A decadent twist on the classic comfort food, this creamy macaroni and cheese is elevated with aromatic truffle oil and a blend of luxurious cheeses.
The first time I made this truffle mac & cheese, my family was amazed by how much the aroma of truffle transformed a regular pasta dinner into something truly special. Even my vegetarian friends request this recipe for holiday gatherings!
Ingredients
- Pasta: 350 g (12 oz) elbow macaroni
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 500 ml (2 cups) whole milk, 120 g (1 cup) grated Gruyère cheese, 120 g (1 cup) grated sharp white cheddar cheese, 60 g (½ cup) grated Parmesan cheese, 1 tsp Dijon mustard, 1 tsp sea salt, ½ tsp freshly ground black pepper, 1½ tbsp truffle oil (plus more for drizzling)
- Topping: 60 g (½ cup) panko breadcrumbs, 1 tbsp unsalted butter melted, 2 tbsp grated Parmesan cheese, 1 tbsp chopped fresh parsley (optional)
Instructions
- Prep Oven & Dish:
- Preheat the oven to 200°C (400°F). Butter a medium baking dish (about 2 liters/2 quarts).
- Cook Macaroni:
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Make Roux:
- In a large saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute.
- Add Milk:
- Gradually whisk in the milk, stirring constantly until smooth and slightly thickened, about 3–4 minutes.
- Cheese & Flavor:
- Remove from heat. Stir in Gruyère, cheddar, Parmesan, Dijon mustard, salt, pepper, and truffle oil until the cheese is melted and the sauce is smooth.
- Combine Pasta:
- Add the cooked macaroni to the sauce and stir to coat evenly.
- Assemble:
- Pour the mixture into the prepared baking dish.
- Topping:
- In a small bowl, mix panko breadcrumbs with melted butter and 2 tbsp Parmesan. Sprinkle evenly over the macaroni.
- Bake:
- Bake for 15–18 minutes, until the top is golden and bubbling.
- Finish:
- Let rest for 5 minutes. Drizzle with extra truffle oil and sprinkle with parsley before serving if desired.
Save to Pinterest This recipe has become our go-to for Sunday family dinners. We love making it together and everyone looks forward to that first cheesy bite.
Required Tools
Medium saucepan, large pot, whisk, baking dish, mixing bowls, measuring cups and spoons
Allergen Information
Contains milk (dairy), wheat (gluten), and may contain mustard. Always check cheese and truffle oil labels for cross-contamination risks.
Nutritional Information
Per serving: Calories: 590, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 24 g
Save to Pinterest Serve immediately while piping hot and bubbling for the ultimate comfort. The truffle scent makes every bite unforgettable!
Recipe FAQs
- → What type of pasta works best?
Elbow macaroni is ideal for holding the creamy sauce and achieving a comforting texture.
- → Can I substitute the cheeses used?
Yes, Gruyère can be replaced with Fontina or Emmental for a different but delicious flavor profile.
- → How is the truffle oil best incorporated?
Adding truffle oil into the cheese sauce infuses aromatic richness, with an extra drizzle before serving enhancing the aroma.
- → What texture should the topping have?
The panko breadcrumb topping, combined with melted butter and Parmesan, should bake until golden and crisp for contrast.
- → Any pairing suggestions?
A crisp white wine such as Chardonnay complements the creamy, earthy flavors well.