Truffle Mac Cheese (Print)

Creamy macaroni combined with rich cheeses and enhanced by aromatic shaved truffle and black truffle oil.

# Ingredients:

→ Pasta

01 - 14 oz 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 oz Gruyère cheese, grated
06 - 4 oz sharp cheddar cheese, grated
07 - 3 oz Fontina cheese, grated
08 - 2 oz 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 & Finish

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

# Instructions:

01 - Preheat oven to 390°F. Grease a medium baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook 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 prevent 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 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 macaroni 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 at the edges.
10 - Remove from oven. Drizzle with truffle oil and scatter shaved truffle over the top. Let rest for 5 minutes before serving. Garnish with chives if desired.

# Pro Tips:

01 -
  • The four-cheese blend creates a sauce so creamy and complex that every forkful tastes like a small celebration.
  • Black truffle oil and fresh shavings transform a weeknight dinner into something restaurant-worthy without pretension.
  • It comes together in under an hour, making it perfect for when you want to impress without spending all day in the kitchen.
02 -
  • Never add truffle oil to the sauce itself or use it during cooking—heat destroys its delicate aroma, so it must be drizzled raw over the finished dish.
  • The roux must be properly cooked and the milk must be added slowly; rushing this step creates a lumpy sauce that no amount of stirring can fix.
  • Let the dish rest for 5 minutes after baking so the sauce sets slightly; serving it immediately makes it slump on the plate.
03 -
  • Stir in a spoonful of mascarpone with the cheeses for an extra layer of creamy indulgence that feels like a secret upgrade.
  • Always grate cheese fresh if possible rather than using pre-shredded; the anti-caking agents prevent smooth melting and create a grainy texture.
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