Truffle Mac & Cheese Recipe

Cook pasta

Bring a medium pot of salted water to a rolling boil. Add 1 cup elbow macaroni and cook until very al dente (about 1–2 minutes less than package instructions). Reserve 1/2 cup pasta cooking water, then drain and set pasta aside.

Make roux

In the same pot over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell cooks off and the roux is pale golden (do not let it brown).

Add milk and cream

Slowly whisk in 1.5 cups whole milk and 0.5 cups heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer (do not boil) until it thickens slightly, about 3–4 minutes.

Finish cheese sauce

Reduce heat to low. Whisk in 2 cups shredded white cheddar and 0.5 cups grated Parmesan in small handfuls, stirring until melted and smooth. If sauce seems too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach a creamy consistency.

Season and add truffle

Stir in 1 tsp salt, 0.25 tsp white pepper, and 1 tsp black truffle paste (or finely chopped truffle) until evenly distributed. Taste and adjust seasoning (add a pinch more salt or white pepper if needed).

Combine with pasta

Fold the drained pasta into the cheese sauce until fully coated. Keep over the lowest heat for 30–60 seconds to marry flavors, stirring constantly so sauce remains smooth. Remove from heat.

Prepare oven/broiler

Preheat broiler to high (if using broiler) or oven to 425°F (220°C) for a baked finish.

Make topping

In a small bowl combine 0.5 cups panko breadcrumbs, 1 tbs melted butter, 1 tsp chopped parsley, and 2 tbs grated Parmesan. Stir until crumbs are evenly moistened.

Finish under heat

Transfer macaroni and cheese to an oven-safe dish (or keep in the pot if oven-safe). Evenly sprinkle breadcrumb mixture over the top. Broil 2–4 minutes until golden and crisp (watch closely), or bake 8–10 minutes at 425°F until bubbling and browned.

Remove the mac & cheese from the oven/broiler. Immediately drizzle 1 tsp truffle oil over the surface and, if available, shave or dot 1/2 tsp fresh black truffle or extra truffle paste on top for an aromatic finish. Let rest 2 minutes before serving.