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 kosher salt. Add the elbow macaroni and cook until 1 minute shy of package directions (about 7–8 minutes for al dente). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Sprinkle the 4 teaspoons flour over the melted butter and whisk constantly for 1–2 minutes until the raw flour smell is gone and the mixture is lightly golden (do not brown).

Add milk and cream

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, starting with a few tablespoons to loosen the roux and then pouring the rest slowly while whisking to avoid lumps. Bring the mixture to a gentle simmer, whisking frequently, until it thickens slightly, about 4–6 minutes.

Season and finish the sauce

Lower the heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Add the shredded cheeses in two batches: first the 1.5 cups white cheddar and 1 cup sharp cheddar, whisking until melted and smooth, then the 1/2 cup Gruyère and 1/2 cup grated Parmesan. If the sauce is too thick, whisk in up to 1/4 to 1/2 cup reserved pasta water, 1 tablespoon at a time, until it reaches a creamy but pourable consistency. Remove from heat and stir in 2 teaspoons white truffle oil and 1 tablespoon chopped chives (if using). Taste and adjust seasoning with salt and pepper.

Combine sauce and pasta: Transfer the drained pasta to a large mixing bowl or the pot you cooked it in. Pour the cheese sauce over the pasta and gently fold to coat evenly. If needed, add a splash of reserved pasta water to loosen.

Make the topping: In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons finely grated Parmesan, 1/4 teaspoon black pepper, and 1 teaspoon chopped fresh thyme (if using). Mix until crumbs are evenly moistened.

Assemble: Spoon the truffle mac & cheese into a lightly buttered 8x8-inch (or similar) baking dish, smoothing the top. Evenly sprinkle the breadcrumb mixture over the mac and cheese.

Bake: Place the baking dish on the center rack of the preheated 375°F (190°C) oven and bake for 18–22 minutes, until the topping is golden brown and the edges are bubbling.

Finish: Remove from oven and let rest for 5 minutes. Drizzle 1 teaspoon extra truffle oil over the surface, sprinkle 1/2 teaspoon sea salt flakes (or to taste), and garnish with microgreens or additional chopped chives if desired.