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Mac and cheese, but make it fancy! Elevate that childhood classic with a fancy touch. This white truffle mac and cheese takes a familiar recipe and makes it adulty! Just a few special ingredients added to a traditional baked mac and cheese recipe and you have a dish that seems out of this world, made right in your own kitchen.
I haven’t posted a recipe in a while because I got HITCHED! And in an effort to relive that magical day over and over, I came home from the honeymoon and cooked one of the delicious items we served at the wedding: white truffle mac and cheese. We had a mac and cheese bar at the wedding, and this one was by far my favorite! All of the food was fantastic, but this one stuck with me!
Baked Mac and Cheese
The base of this recipe is so simple and foolproof! Start by boiling 1lb of your favorite short cut pasta in salted water. I love penne, cavatappi, or rigatoni for this dish. Cook until 1-2 minutes shy of fully cooked (it will continue cooking in the oven). Drain and set aside.
Meanwhile, in a large pot, melt 1/2 cup of unsalted butter and 1 tbsp of truffle oil until bubbling. Whisk in 1/2 cup of flour and cook for 1-2 minutes to cook off the raw flour taste. Pour in 4 1/2 cups of milk and whisk. Bring to a simmer and continue to whisk until the sauce is thick enough to coat a spoon, about 3-5 minutes.
Stir in 6 cups of shredded cheese. I used all white cheeses for this recipe, equal parts white cheddar, gruyere, and provolone. For a little extra tang, you could also add in 4 oz of goat cheese as well! Whisk the cheese until fully melted and add 2 tbsp of truffle powder, or 1 tbsp of truffle salt, plus salt and pepper to taste. I used the Trader Joe’s Truffle powder, sooo good! Toss in your cooked pasta. Mix well!
Baked to Perfection
Preheat the oven to 375 degrees. Pour the mac and cheese into a greased casserole dish and set aside. It is time to make the crunchy topping! In a small bowl, mix together 1/4 cup of panko breadcrumbs and 1/4 cup of italian breadcrumbs. Drizzle in 2 tbsp of truffle oil and stir to combine, until all of the breadcrumbs are coated. Sprinkle over the top of the pasta and cheese sauce.
Bake in the oven for 15-20 minutes until bubbling, then turn on the broiler for 1-2 minutes to get the top golden brown! Serve it up hot and enjoy!
This recipe is a great base for any mac and cheese. The steps are the same, just add in whatever flavor combo you want before baking. Here are a few ideas:
- BBQ Pulled Pork
- Chili
- Double Cheddar and Bacon
- Broccoli Cheddar
- Chicken Bacon Ranch
- Spinach and Goat Cheese
- Taco
Want More Side Dish Ideas?
White Truffle Mac and Cheese
Ingredients
- 1 lb short cut pasta penne, rotini, cavatappi
- 1 tbsp truffle oil
- ½ cup unsalted butter
- ½ cup flour
- 4½ cups milk
- 6 cups shredded white cheeses I used equal parts white cheddar, gruyere, and provolone
- 2 tbsp truffle powder
- salt and pepper to taste
- ¼ cup panko
- ¼ cup italian breadcrumbs
- 2 tbsp truffle oil
Instructions
- Preheat the oven to 375°
- Boil pasta in salted water for 1-2 minutes short of package directions. Drain and set aside
- In a large pot, melt truffle oil and butter together until bubbling. Add in flour and whisk until incorporated. Cook 1 minute to cook out raw flour taste
- Pour in milk and whisk. Bring to a simmer, whisking constantly until the sauce is thick enough to coat a spoon.
- Stir in cheese and whisk until melted. Add in truffle powder, salt and pepper to taste, then stir in cooked noodles.
- In a small bowl, combine panko, bread crumbs, and truffle oil until the breadcrumbs are moist
- Pour pasta in a greased casserole dish and top with bread crumb mixture.
- Bake for 15-20 minutes and broil for 1 minute or until the crumbs are golden brown. Serve immediately.
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