Save 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.
I first made this truffle macaroni & cheese on a snowy evening when I wanted something both comforting and special. The truffle oil made it feel restaurant-worthy, and everyone went back for seconds.
Ingredients
- Elbow macaroni: 350 g (12 oz)
- Unsalted butter: 2 tbsp for sauce, 1 tbsp for topping (melted)
- All-purpose flour: 2 tbsp
- Whole milk: 500 ml (2 cups)
- Gruyère cheese: 120 g (1 cup), grated
- Sharp white cheddar cheese: 120 g (1 cup), grated
- Parmesan cheese: 60 g (½ cup) for sauce, 2 tbsp for topping, grated
- Dijon mustard: 1 tsp
- Sea salt: 1 tsp
- Freshly ground black pepper: ½ tsp
- Truffle oil: 1½ tbsp, plus more for drizzling
- Panko breadcrumbs: 60 g (½ cup)
- Chopped fresh parsley: 1 tbsp, optional
Instructions
- Prepare the baking dish:
- Preheat oven to 200°C (400°F). Butter a medium baking dish (about 2 liters or 2 quarts).
- Cook the pasta:
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- Make the roux:
- In a large saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute.
- Add milk and thicken:
- Gradually whisk in milk, stirring constantly until smooth and slightly thickened, about 3 to 4 minutes.
- Finish cheese sauce:
- Remove from heat. Stir in Gruyère, cheddar, ½ cup Parmesan, Dijon mustard, salt, pepper, and truffle oil until cheese melts and sauce is smooth.
- Combine with macaroni:
- Add cooked macaroni to sauce and stir to coat evenly.
- Assemble in baking dish:
- Pour macaroni and cheese mixture into prepared dish.
- Prepare topping:
- In a small bowl, mix panko breadcrumbs with 1 tbsp melted butter and 2 tbsp Parmesan. Sprinkle evenly over macaroni.
- Bake:
- Bake for 15 to 18 minutes until top is golden and bubbling.
- Serve:
- Let rest for 5 minutes. Drizzle with extra truffle oil and sprinkle with parsley before serving if desired.
Save Gathering around the table for this mac and cheese has become a simple but memorable tradition in our home. Everyone loves helping with the crunchy topping and sneaking tastes from the baking dish.
Serving Suggestions
Pair this truffle macaroni & cheese with a crisp green salad or roasted vegetables for a balanced meal. A glass of chilled Chardonnay complements the rich flavors perfectly.
Variations
Try swapping Gruyère for Fontina or Emmental, or add sautéed mushrooms to accentuate the earthy truffle notes. For those who like spice, mix in a pinch of cayenne to the cheese sauce.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, drizzling with extra truffle oil to refresh the aroma.
Save This truffle macaroni & cheese turns any meal into an occasion. Indulge and enjoy every velvety bite.
Kitchen Q&A
- → What kind of pasta works best?
Elbow macaroni is ideal as its shape holds the creamy sauce well, but other short pasta like shells or cavatappi can be used.
- → How do I get a crisp topping?
Mix panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle evenly over the macaroni before baking to achieve a golden, crunchy crust.
- → Can I substitute the cheeses?
Yes, you can swap Gruyère for Fontina or Emmental for a different flavor while keeping the cheddar and Parmesan for sharpness and depth.
- → How is the truffle flavor added?
Truffle oil is stirred into the cheese sauce and extra can be drizzled on top after baking to enhance the earthy, aromatic character.
- → Any tips for prepping the sauce?
Whisk the flour into melted butter and gradually add milk, cooking until smooth and slightly thickened, then melt the cheeses in off heat to avoid graininess.
- → Can I add vegetables?
Sautéed mushrooms can be incorporated for an earthy addition that complements the truffle oil and cheese flavors beautifully.