Truffle Mac & Cheese Recipe

Preheat the oven to 375°F (190°C). Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 12 oz cavatappi and cook until just shy of al dente (about 1–2 minutes less than package instructions). During the last 60 seconds of cooking, add 1 cup frozen English peas so they blanch. Reserve 1 cup of the pasta cooking water, then drain pasta and peas and set aside.

Make a roux

In a large heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Once foaming, add 4 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell cooks off and the mixture turns lightly golden.

Add milk and cream

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a few additions, whisking until smooth after each addition. Bring the mixture to a gentle simmer (do not boil) while stirring frequently to prevent scorching.

Flavor the sauce

Whisk in 1 teaspoon Dijon mustard, 1 teaspoon freshly ground black pepper, 1/2 teaspoon salt, and 1 teaspoon hot sauce if using. Stir for 30 seconds to combine.

Incorporate cheeses

Reduce heat to low. Add cheeses in three additions: 2 cups shredded aged cheddar, 1 cup shredded Gruyère, and 1 cup grated Parmesan. Stir each addition until melted and smooth before adding the next. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time until desired consistency is reached.

Finish with truffle

Remove the sauce from the heat and whisk in 1 teaspoon truffle oil (start with less if you prefer subtlety). Taste and adjust seasoning with additional salt or pepper as needed.

Fold in the drained cavatappi and blanched peas to the cheese sauce so the pasta is evenly coated. If assembling for baking, transfer the mixture to a lightly buttered 9x13-inch baking dish or equivalent.

Prepare breadcrumbs

In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add 2 minced garlic cloves and sauté for 20–30 seconds until fragrant (do not brown). Add 1 cup breadcrumbs and toast, stirring frequently, until golden, about 3–4 minutes.

Remove from heat and stir in 2 tablespoons chopped parsley, 1 tablespoon chopped thyme leaves (or 1 tsp dried), 1 teaspoon lemon zest, 1/4 cup grated Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Set aside.

Evenly sprinkle the garlic & herb breadcrumb mixture over the top of the sauced pasta in the baking dish. Bake in the preheated 375°F oven until the topping is golden and the sauce is bubbly around the edges, 18–22 minutes.

If you want extra brownness on top, place under the broiler for 1–2 minutes, watching closely to prevent burning.

Remove from the oven and let rest 5 minutes. Drizzle with 1/2 teaspoon extra truffle oil if desired and sprinkle with 1 tablespoon chopped chives or parsley before serving.