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In just under 30 minutes, you can make the most decadent mac and cheese ever: my Truffle Mac and Cheese! The recipe is simple, but brings a whole new level of yum to everyone's favorite creamy mac and cheese. I know you're going to love it!
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Why Make My Truffle Mac?
- It's ready in 30 minutes: You can have this truffle mac on the dinner table in 30 minutes or less, making it an easy choice for a big family dinner.
- It's so creamy: Baked mac and cheese can be difficult to get right, so trust me when I say this truffle mac gets it right. It's cheesy, creamy, and so satisfyingly tasty.
- Everyone loves it: Truffle adds a pleasantly nutty flavor to mac and cheese that everyone seems to love, from kids to adults. Serve it as an elegant side dish or as a family dinner with a side of quick dinner rolls and a serving of veggies, like air fryer broccoli.
Truffle Mac n Cheese Ingredients
- Elbow Macaroni: You can use any pasta shape you like, but the classic choice is elbow macaroni. You can't go wrong with elbow macaroni! Other great options are cavatappi or fusilli.
- Salted Butter: Make sure to use salted butter for this recipe for the best flavor. If you don't have salted butter, you can just add a little extra pinch of salt to the dish.
- All-purpose Flour: Flour is used to make the roux for the cheese sauce. For more info, see my guide on How to Make a Roux.
- Kosher Salt: I highly recommend using kosher salt or Maldon sea salt flakes for this recipe. Don't use table salt, as it can add an unwanted metallic flavor to food when cooked.
- Black Pepper: Freshly cracked black pepper is always the best choice if you have it on hand.
- Garlic Powder: A pinch of garlic powder adds a nice garlicky flavor without being overly pungent.
- Milk: This is used in the cheese sauce to help thin it out while making it creamy.
- Half and Half: Or heavy cream. This is used to add richness and depth to the cheese sauce.
- Sharp White Cheddar: The sharp and pleasant flavor of white cheddar pairs with creamy Gruyere to make the cheese sauce.
- Gruyere Cheese: Has an incomparable creamy flavor and texture perfect for making a mac and cheese sauce.
- White Truffle Oil: This is the key ingredient that adds truffle flavor to this truffle macaroni and cheese!
- Parmesan Cheese: For adding extra depth to the cheesiness of this dish.
- Panko Breadcrumbs: For broiling on top to add a nice browned crust.
How to Make Truffle Mac and Cheese
1: Prep Your Ingredients
Preheat the oven to 325℉. Boil the macaroni until al dente (not too soft) in a large pot of water. Once done, drain the water and put the macaroni to the side. Also, get your cheeses ready by grating them ahead of time. Freshly grated cheese works best in mac and cheese because it melts better than pre-packaged shredded cheese.
2: Make the Roux
In a saucepan, melt butter over medium heat. Using a wooden spoon, mix in the flour, garlic powder, salt, and pepper. Stir and cook this for about 2 minutes. See my guide on How to Make a Roux for more info on what makes a roux the best base for mac and cheese sauce.
3: Slowly Stir in Milk
Next, pour in the milk very slowly, followed by the cream. Keep stirring the entire time so it mixes well and does not curdle. Let it heat until it just starts to bubble. If lumps start to form, immediately pull it off the heat and whisk until creamy. This is a bechamel sauce, and it's perfect for mixing in cheese.
4: Add the Cheese and Truffle Oil
Take the pot off the heat. This is important, because you're adding in more dairy, which can curdle if it's too hot.
Off the heat, add the truffle oil, the shredded sharp cheddar cheese, and gruyere cheese. Keep stirring until all the cheese melts into the sauce.
5: Mix with the Pasta Noodles
Add the truffle cheese sauce to your pot with cooked macaroni and stir so every piece is covered. Get all of those noodles nice and coated so the cheese sauce is evenly distributed.
6: Begin Layering
Get out a baking dish (about 9 by 13 inches) and lightly grease it with butter or cooking oil. Pour in half of your cheesy macaroni noodles. Sprinkle half of your Parmesan cheese over this layer.
7: Finish Layering
Add the rest of the macaroni on top and sprinkle the remaining parmesan cheese over it.
8: Make the Crumb Mixture
In a small bowl, mix the bread crumbs with melted butter and a bit more truffle oil.
9: Bake Truffle Mac and Cheese and Serve
Scatter this mix evenly on top of your dish. Put it in the oven and bake for about 10-15 minutes, or until you see it bubbling up. To finish, set your oven to broil on high and let the top get golden brown and crispy, about 3-5 minutes. Take it out, let it cool a bit, then serve warm and enjoy! Optional: Garnish with fresh thyme or parsley!
Expert Tips
- Don’t overcook the pasta: Cook the pasta according to the package directions and cut the cooking time by about 1 minute, or until it is al dente.
- Choose a high-quality cheese for the best flavor: My favorites are aged sharp white cheddar and Gruyere cheese. But you can also substitute them and use smoked gouda, Swiss cheese, or goat cheese.
- Season your roux: Besides using salt, pepper, and garlic powder you can season additionally with onion powder, nutmeg, or a little squeeze of Dijon mustard.
- Remove from heat: Before adding any shredded cheese, make sure to remove your skillet from the heat. This prevents the cheese from becoming grainy!
- Truffle oil: Use truffle oil sparingly, a little goes a long way! Adding it at the end preserves its aroma and taste.
Grate the cheese yourself! Pre-shredded cheese has an anti-caking powder mixed in to prevent it from clumping. This also means it does not melt as well as freshly grated cheese. I highly recommend grating your own cheese for the creamiest sauce.
Also try my Truffle Butter Recipe if you're a fan of truffle flavor like I am!
Storing and Freezing Truffle Macaroni
- Storing in the fridge: Allow the mac and cheese to cool to room temperature and transfer to an airtight container. Refrigerate for up to 4-5 days!
- Freezing: Assemble the mac as instructed but do not bake it! Cover your casserole dish with plastic wrap and then aluminum foil. Freeze for 2-3 months, don't forget to write down the freeze date! When you're ready to enjoy, thaw overnight in the refrigerator.
- Reheating: Reheat gently in the microwave or oven, adding a splash of milk if needed to keep it creamy!
FAQ
If you haven't tried it before and are curious, truffle mac and cheese has a nutty and earthy flavor from the truffle oil, combined with the creamy and rich flavor of the cheese. It's like your usual white cheddar mac and cheese but fancier and richer in flavor with that nutty addition, and is so delicious!
I like to serve my truffle macaroni with a roasting or grilled protein like pork tenderloin or chicken thighs. Or you can pair it with a side salad or your favorite vegetables!
My truffle mac is perfect for anyone who loves a good classic creamy macaroni, but wants to try something new! Combining the rich flavors of sharp white cheddar cheese with smooth gruyere and a dash of truffle, every bite is unbelievably delicious. Let me know what you think of my truffle mac and cheese in the comments below and with a rating!
Truffle Mac and Cheese
Video
Equipment
- Pot boiling noodles
- Small bowl breadcrumb topping
Ingredients
- 1 pound elbow macaroni - uncooked
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 3¼ cup whole milk
- 2 cups half and half
- 3 cups sharp white cheddar - shredded
- 2 cups gruyere cheese - shredded
- 1 tablespoon white truffle oil
- ½ cup parmesan cheese - shredded, divided
Breadcrumb Topping
- 1 cup panko breadcrumbs
- 2 tablespoons salted butter - melted
- 1 tablespoon white truffle oil
Instructions
- Preheat the oven to 325℉. Boil the macaroni until al dente (not too soft). Once done, drain the water and put the macaroni to the side. Also, get your cheeses ready by grating them.1 pound elbow macaroni
- In a saucepan, melt butter over medium heat. Then mix in the flour, garlic powder, salt, and pepper. Stir and cook this for about 2 minutes.4 tablespoons salted butter,4 tablespoons all-purpose flour,1 teaspoon salt,½ teaspoon ground black pepper,½ teaspoon garlic powder
- Next, pour in the milk very slowly, followed by the half and half. Keep stirring the entire time so it mixes well and does not curdle. Let it heat until it just starts to bubble.3¼ cup whole milk,2 cups half and half
- Take the pot off the heat. Now, add the truffle oil and the shredded cheddar and gruyere cheese. Keep stirring until all the cheese melts into the sauce.3 cups sharp white cheddar,2 cups gruyere cheese,1 tablespoon white truffle oil
- Add the truffle cheese sauce to your pot with cooked macaroni and stir so every piece is covered.
- Grab a baking dish (about 9x13 inches) and lightly grease it. Pour in half of your cheesy macaroni. Sprinkle half of your parmesan cheese over this layer.½ cup parmesan cheese
- Add the rest of the macaroni on top and sprinkle the remaining parmesan cheese over it.
- In a small bowl, mix the breadcrumbs with melted butter and a bit more truffle oil. Scatter this mix evenly on top of your dish. Put it in the oven and bake for about 10-15 minutes, or until you see it bubbling up.1 cup panko breadcrumbs,2 tablespoons salted butter,1 tablespoon white truffle oil
- To finish, set your oven to broil on high and let the top get golden-brown and crispy, about 3-5 minutes. Take it out, let it cool a bit, then serve warm and enjoy!
Notes
- Don’t overcook the pasta: Cook the pasta according to the package directions and cut the cooking time by about 1 minute, or until it is al dente.
- Choose a high-quality cheese for the best flavor: My favorites are aged sharp white cheddar and Gruyere cheese. But you can also substitute them and use smoked gouda, Swiss cheese, or goat cheese.
- Grate the cheese yourself: Pre-shredded cheese just doesn't melt as well as block cheese.
- Season your roux: Besides using salt, pepper, and garlic powder you can season additionally with onion powder, nutmeg, or a little squeeze of dijon mustard.
- Remove from heat: Before adding any shredded cheese, make sure to remove your skillet from the heat. This prevents the cheese from becoming grainy!
- Truffle oil: Use truffle oil sparingly, a little goes a long way! Adding it at the end preserves its aroma and taste.
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