Truffle Mac & Cheese Dish (Printable Version)

Creamy macaroni in four-cheese sauce, topped with shaved truffle and drizzled truffle oil for a rich finish.

# What You'll Need:

→ Pasta

01 - 14 ounces elbow macaroni or short pasta

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 4 ounces Gruyère cheese, grated
06 - 4 ounces sharp cheddar cheese, grated
07 - 3 ounces Fontina cheese, grated
08 - 2 ounces Parmesan cheese, grated
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon fine sea salt plus more for pasta water
12 - Pinch of freshly grated nutmeg

→ Topping and Finish

13 - 2 tablespoons black truffle oil
14 - 0.7 ounces fresh black truffle, thinly shaved or 1 to 2 teaspoons high-quality truffle paste
15 - 1.5 ounces panko breadcrumbs
16 - 1 tablespoon unsalted butter, melted
17 - 2 tablespoons Parmesan cheese, grated
18 - Chives, finely chopped for optional garnish

# Directions:

01 - Preheat the oven to 390°F. Grease a medium baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook the macaroni until just al dente according to package instructions. Drain and set aside.
03 - In a large saucepan, melt 2 tablespoons butter over medium heat. Add flour and whisk for 1 to 2 minutes until pale golden.
04 - Gradually whisk in the milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until thickened, about 4 to 5 minutes.
05 - Add Gruyère, cheddar, Fontina, and Parmesan cheeses. Stir until completely melted and the sauce is smooth. Mix in Dijon mustard, black pepper, salt, and nutmeg.
06 - Add cooked macaroni to the cheese sauce and stir to coat evenly.
07 - Pour the mixture into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs, 2 tablespoons Parmesan, and melted butter. Sprinkle evenly over the pasta.
09 - Bake for 15 to 20 minutes, until golden and bubbling.
10 - Remove from the oven. Drizzle with truffle oil and scatter shaved truffle over the top. Let rest for 5 minutes before serving. Garnish with chives if desired.

# Expert Suggestions:

01 -
  • It takes the comfort of mac and cheese and elevates it without losing that soul-warming quality that makes you want seconds.
  • The four-cheese blend creates a sauce so silky it feels indulgent, while the truffle adds just enough sophistication to make you feel fancy on a weeknight.
  • It comes together faster than you'd expect for something this luxurious—fifty minutes from start to finish.
02 -
  • Don't skip the resting period before serving; it helps the pasta firm up just enough to scoop cleanly without falling apart on the plate.
  • Add the truffle oil after baking, not before—heat destroys its delicate flavor and aroma, so this is your moment to be patient and wait.
  • If you can't find fresh truffle, good truffle paste stirred into the sauce works beautifully, or use truffle salt on top for seasoning and aroma.
03 -
  • Keep your heat at medium so the milk-based sauce never boils violently, which can cause it to break or separate.
  • Taste the sauce before the pasta goes in; it's easier to adjust seasoning now than after everything is mixed together and baked.
  • If you want extra decadence, a spoonful of mascarpone stirred in with the cheese creates an almost cloud-like texture that feels impossibly creamy.
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