Truffle Mac and Cheese - Tastes Better From Scratch (original) (raw)
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_This elegant but simple Truffle Mac and Cheese recipe is creamy, cheesy, and completely indulgent. It's easy to make in 30 minutes and fancy enough to serve guests.
Looking for more pasta dishes? Try Pesto Tortellini, Seafood Pasta, or Short Rib Ragu!
Why I love this recipe:
- Truffle Oil – I love the extra depth of flavor the truffle oil adds, making it a worthy side dish to any nice meal.
- Side or Main Dish: We love it as the main meal, with veggies or a salad, or it would make a great side dish for a steak or salmon dinner, a bbq, etc.
- Delicious – I was inspired to create this recipe after trying the amazing Truffle Mac and Cheese from The Hidden House, in Chandler, AZ. Although my love for any mac and cheese runs deep (see my traditional mac and cheese, and this baked mac and cheese with bacon), this is my new favorite!
How to make Truffle Mac and Cheese:
Cook Pasta and Shred Cheese: Cook the macaroni to al dente, according to package instructions. Drain and set aside. Shred cheeses and set aside.
Make Sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, garlic powder, salt, and pepper then cook for 2 minutes. Slowly add the milk and half and half, stirring constantly and bring to a simmer and simmer 1 minute.
Add Cheese: Remove from heat and stir in truffle oil then shredded cheddar and gruyere cheeses, stirring just until melted.
Combine: Add the cooked macaroni noodles then toss to coat. Pour half or the pasta mixture into a greased 9×13 baking dish. Sprinkle ¼ cup parmesan cheese over the top then add remaining pasta and sprinkle with remaining parmesan cheese.
Breadcrumb Topping: Add panko, melted butter and truffle oil to a skillet (or the saucepan used to cook the pasta). Cook over medium-high heat, stirring constantly, until the crumbs are golden brown. Evenly sprinkle over the mac cheese then bake 15-20 minutes or until bubbly.
Serve truffle macaroni and cheese warm with a side salad, french green beans, or your favorite vegetable.
Make Ahead and Freezing Instructions:
To Make Ahead: You can make this easy Truffle Mac and Cheese recipe 1-2 days ahead of time. Prepare the sauce, cook the noodles, and store both separately in the fridge until ready to bake.
To Freeze: Assemble but before baking, cover with plastic wrap and aluminum foil and freeze for 2-3 months. Allow it to thaw overnight in the refrigerator, then bake as instructed.
Recipe Variations:
Bacon: Cook bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove bacon to a plate lined with paper towels. Chop or crumble into pieces then add to the mac and cheese the same time as the pasta.
Toppings: Before serving the baked truffle mac and cheese, try topping with finely chopped sautéed Mushrooms or micro greens.
Smoker: Try cooking the truffle mac and cheese in your smoker for that extra depth of flavor.
▢ 1 lb elbow macaroni, , uncooked
▢ ¼ cup butter
▢ 1/4 cup all-purpose flour
▢ 1 teaspoon salt
▢ 1/2 teaspoon freshly ground black pepper
▢ 1/2 teaspoon garlic powder
▢ 3 1/4 cups milk, , any kind
▢ 2 cups half and half
▢ 3 cups extra sharp white cheddar, , shredded
▢ 2 cups Gruyere cheese, , shredded
▢ 1 Tablespoon white truffle oil
▢ 1/2 cup freshly shredded parmesan cheese
Preheat oven to 325 degrees F.
Cook the macaroni to al dente, according to package instructions. Drain and set aside. Shred cheeses and set aside.
Make the sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, garlic powder, salt, and pepper. Cook for 2 minutes.
Slowly add the milk and half and half, stirring constantly and bring to a simmer and simmer 1 minute. Remove from heat and stir in truffle oil, and then shredded cheddar and gruyere cheeses, stirring just until melted.
Combine: Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into a greased 9×13 baking dish. Sprinkle ¼ cup parmesan cheese over the top. Add remaining pasta and sprinkle with remaining parmesan cheese.
Breadcrumb Topping: Add panko, melted butter and truffle oil to a skillet (or the saucepan used to cook the pasta). Cook over medium-high heat, stirring constantly, until the crumbs are golden brown. Evenly sprinkle over the mac cheese.
Bake 15-20 minutes or until bubbly. Serve warm.
Make Ahead Instructions: Prepare the sauce, cook the noodles, and store both separately in the fridge 1 to 2 days ahead of time, until ready to combine and bake.
Freezing Instructions: Assemble recipe, but freeze before baking. Allow to cool completely, cover well with plastic wrap and aluminum foil and freeze for 2-3 months. Thaw completely before baking.
Calories: 764kcal, Carbohydrates: 57g, Protein: 32g, Fat: 45g, Saturated Fat: 25g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 124mg, Sodium: 1029mg, Potassium: 412mg, Fiber: 2g, Sugar: 9g, Vitamin A: 1273IU, Vitamin C: 0.5mg, Calcium: 814mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Original Post September 18, 2023
Updated February 15, 2024
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.