Save A decadent twist on the classic comfort food, this creamy macaroni and cheese is elevated with aromatic truffle oil and a blend of luxurious cheeses.
This recipe quickly became my go-to comfort dish when I want something indulgent yet simple to prepare.
Ingredients
- Pasta: 350 g (12 oz) elbow macaroni
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 500 ml (2 cups) whole milk, 120 g (1 cup) grated Gruyyre cheese, 120 g (1 cup) grated sharp white cheddar cheese, 60 g (½ cup) grated Parmesan cheese, 1 tsp Dijon mustard, 1 tsp sea salt, ½ tsp freshly ground black pepper, 1½ tbsp truffle oil (plus more for drizzling)
- Topping: 60 g (½ cup) panko breadcrumbs, 1 tbsp unsalted butter melted, 2 tbsp grated Parmesan cheese, 1 tbsp chopped fresh parsley (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F). Butter a medium baking dish (about 2 liters/2 quarts).
- Cook Pasta:
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Make Roux:
- In a large saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute.
- Add Milk:
- Gradually whisk in the milk, stirring constantly until smooth and slightly thickened about 3–4 minutes.
- Add Cheese Sauce Ingredients:
- Remove from heat. Stir in Gruyyre, cheddar, Parmesan, Dijon mustard, salt, pepper, and truffle oil until the cheese is melted and the sauce is smooth.
- Combine Pasta and Sauce:
- Add the cooked macaroni to the sauce and stir to coat evenly.
- Transfer to Dish:
- Pour the mixture into the prepared baking dish.
- Prepare Topping:
- In a small bowl, mix panko breadcrumbs with melted butter and 2 tbsp Parmesan. Sprinkle evenly over the macaroni.
- Bake:
- Bake for 15–18 minutes until the top is golden and bubbling.
- Finishing Touch:
- Let rest for 5 minutes. Drizzle with extra truffle oil and sprinkle with parsley before serving if desired.
Save This meal always brings the family together warmly around the table with its rich and comforting taste.
Notes
Add sautéed mushrooms for an earthy touch. Pair with a crisp white wine like Chardonnay.
Required Tools
Medium saucepan, Large pot, Whisk, Baking dish, Mixing bowls, Measuring cups and spoons
Allergen Information
Contains milk (dairy) wheat (gluten) and may contain mustard. Check cheese and truffle oil labels for allergens or cross-contamination if sensitive.
Save This truffle macaroni and cheese is the perfect blend of comfort and sophistication that’s easy to prepare and enjoy.
Recipe FAQ
- → What pasta works best for this dish?
Elbow macaroni is ideal for holding the creamy sauce, but small shells or cavatappi can also work well.
- → Can I substitute the truffle oil?
For a milder aroma, use truffle-infused olive oil or omit entirely, though it will change the signature flavor.
- → How can I make the topping extra crispy?
Mix the panko breadcrumbs thoroughly with melted butter and grated Parmesan before sprinkling on top to achieve a golden, crunchy crust.
- → Is there a way to add more depth to the sauce?
Incorporate Dijon mustard and freshly ground black pepper as in the original, or add sautéed mushrooms for an earthy layer.
- → What cheeses blend well for this creamy sauce?
Gruyère, sharp white cheddar, and Parmesan combine for a balanced melt and flavor, but Fontina or Emmental can be used as alternatives.
- → How long should I bake the dish?
Bake at 200°C (400°F) for 15–18 minutes until the topping is golden and bubbling, then let it rest before serving.