Truffle Mac and Cheese
Need a quick, fancy meal? My Truffle Mac and Cheese Recipe is your answer! Ready in 30 mins, perfect for any cheese and truffle lovers!
Servings 8 servings
Calories 5035kcal
Equipment
- Cheese grater
- 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!
Video
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.
Nutrition
Serving: 1serving | Calories: 5035kcal | Carbohydrates: 467g | Protein: 209g | Fat: 258g | Saturated Fat: 152g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 71g | Trans Fat: 3g | Cholesterol: 770mg | Sodium: 6616mg | Potassium: 3301mg | Fiber: 18g | Sugar: 75g | Vitamin A: 7996IU | Vitamin C: 4mg | Calcium: 4988mg | Iron: 12mg