Pasta & Grains

Truffle Mac & Cheese

Name: Truffle Mac & Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz Cavatappi or Elbow Macaroni; 4 tbsp Unsalted Butter; 1/4 cup All-Purpose Flour; 2 cups Whole Milk; 1/2 cup Heavy Cream; 2 cups Sharp White Cheddar, shredded; 1 cup Gruyère Cheese, shredded; 2 tbsp White Truffle Oil; 1/2 cup Panko Breadcrumbs; 1/4 cup Parmesan Cheese, grated

Experience the ultimate indulgence with this velvety mac and cheese, infused with the earthy, luxurious aroma of white truffle. This sophisticated twist on a classic favorite features a rich three-cheese blend and a perfectly toasted panko crust.

Prep

15m

Cook

30m

Serves

Calories

720kcal

Qty	Ingredient
12 oz 340 g	Cavatappi or Elbow Macaroni
4 tbsp 56 g	Unsalted Butter
1/4 cup 30 g	All-Purpose Flour
2 cups 480 ml	Whole Milk
1/2 cup 120 ml	Heavy Cream
2 cups 225 g	Sharp White Cheddar, shredded
1 cup 115 g	Gruyère Cheese, shredded
2 tbsp 30 ml	White Truffle Oil
1/2 cup 25 g	Panko Breadcrumbs
1/4 cup 25 g	Parmesan Cheese, grated

How to Make Truffle Mac & Cheese

Step 1. Preheat your oven to 375°F (190°C). Cook the pasta in a large pot of salted boiling water until 2 minutes short of al dente; drain and set aside.

Step 2. In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a light roux, ensuring it does not brown.

Step 3. Gradually pour in the milk and heavy cream while whisking constantly. Continue cooking until the sauce thickens and can coat the back of a spoon.

Step 4. Remove the pot from heat. Stir in the sharp white cheddar and Gruyère until completely melted and smooth.

Step 5. Gently fold in the cooked pasta and the white truffle oil until every noodle is evenly coated.

Step 6. Transfer the mixture to a buttered baking dish. In a small bowl, mix panko and Parmesan, then sprinkle over the top.

Step 7. Bake for 15-20 minutes until the sauce is bubbly and the breadcrumbs are golden brown. Serve immediately with an extra drizzle of truffle oil if desired.

·
Always grate your own cheese from blocks to ensure the smoothest melt; pre-shredded cheese contains anti-caking agents that cause graininess.
·
Add the truffle oil at the very end of the sauce-making process, as high heat can dissipate its delicate aroma.
·
Cook the pasta slightly under-done as it will continue to soften while baking in the cheese sauce.
·
For an even deeper flavor, use a combination of white truffle oil and a teaspoon of black truffle zest or carpaccio.

Frequently Asked Questions

Can I use black truffle oil instead of white?

Yes, but keep in mind that black truffle oil has a stronger, earthier, and more pungent flavor, whereas white truffle oil is more delicate and garlicky.

What is the best pasta shape for this recipe?

Cavatappi or Campanelle are excellent choices because their ridges and hollow centers hold onto the thick truffle cheese sauce perfectly.

How do I store and reheat leftovers?

Store in an airtight container for up to 3 days. Reheat in the oven at 325°F with a splash of milk to restore the creaminess of the sauce.

Can I make this recipe without truffle oil?

You can, but it will be a standard gourmet mac and cheese. To maintain the 'truffle' profile, you could substitute with truffle butter or truffle salt.