Truffle Macaroni and Cheese

December 16, 2021
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This dish is so rich and cheesy tasting that you will feel like you are eating in a famous steak restaurant. This is an all white cheese macaroni and cheese dish, and the addition of truffle oil adds an undeniably rich and earthy flavor that is amazing (if you like truffle flavor). The combination of 2 very flavorful cheeses also make this dish memorable. It is a great side for steak, lamb or any bold meat, but it also makes a great meal all on its own.

TIPS: Shredding your own cheese here is preferable. Also the fresh bread crumbs make a big difference but if in a bind, panko crumbs will do. Be very careful with the truffle oil as it is very strong and its easy to add too much too fast. Add a bit at a time and taste the cheese sauce to be sure its not too powerful for your guests. A little goes a long way. This recipe also makes a great plain white mac and cheese, if you choose to leave out the truffle oil all together. But the truffle oil is what makes it special.

Truffle Macaroni and Cheese

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

Ingredients
  

  • 1 lb elbow macaroni or other small pasta
  • 4 C milk
  • 6 Tbsp butter
  • 5 Tbsp flour
  • 1/2 scant tsp ground nutmeg
  • 1 Tbsp kosher salt
  • 1/2 tsp ground pepper
  • 4 C shredded Gruyere cheese
  • 1 1/2 C shredded sharp white cheddar cheese (divided)
  • 1 1/2 C fresh white bread crumbs (pulse white bread slices in food processor until become medium to small crumbs)
  • 2 Tbsp melted butter
  • 1-2 tsp white truffle oil

Instructions
 

  • Preheat oven to 375 degrees. Grease a 13×9 or 3-quart baking dish with butter.
  • Cook pasta in salted boiling water according to package directions, leaving the pasta slightly al dente (slightly firm). Drain well and set aside, saving 1/2 C pasta water.
  • Meanwhile melt butter in a large saucepan over medium heat. Add the flour and whisk in, for about 2 minutes until it starts to turn a pale tan color. Add the milk, 2 cups at a time and whisk in until smooth, cooking over medium low heat until mixture thickens and coats the back of a spoon, about 2-4 minutes. Stir in nutmeg, salt and pepper. Remove from heat and stir in the Gruyere cheese and 1 cup of the white cheddar cheese. Stir until cheese is melted. Stir in 1 tsp of truffle oil, and taste. Add more truffle oil bit by bit and re-taste, until you achieve the desired truffle flavor.
  • Mix together the cheese sauce and pasta, adding a bit of pasta water if it seems too thick (may not be necessary). Pour into baking dish. Top with remaining 1/2 cup of shredded white cheddar.
  • Mix together melted butter and fresh bread crumbs. Sprinkle bread crumbs on top of pasta. Bake for 30-35 minutes until the top is browning and sides are bubbling. Let rest 10 minutes before serving.
  • Enjoy!