Truffle Mac And Cheese Recipe

Preheat and prep dish

Preheat oven to 375°F (190°C) if you plan to bake the mac and cheese for a crisp topping. Butter a 9x9-inch (or similar) baking dish lightly and set aside.

Bring a large pot of water to a rolling boil. Add the listed kosher salt. Cook the elbow macaroni according to package directions until just shy of al dente (about 1–2 minutes less than package time). Reserve 1/2 cup of the starchy pasta water, then drain the pasta and set aside.

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. Once melted and foaming, add 3 tablespoons flour and whisk continuously to form a roux. Cook the roux for about 1.5–2 minutes until it smells slightly toasty but does not brown.

Slowly stream in 2 cups whole milk while whisking constantly to avoid lumps. Then add 1 cup heavy cream and continue whisking until the mixture is smooth. Bring to a gentle simmer (do not boil) and cook for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, a pinch of freshly grated nutmeg, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning carefully; keep in mind the cheeses will add salt.

Reduce heat to low. Gradually add the grated cheeses to the warm bechamel: start with the Gruyère and sharp cheddar, a handful at a time, whisking or stirring gently after each addition to melt them into a smooth sauce. Finish by stirring in 3/4 cup of the grated Parmesan (reserve remaining for topping if using).

If the sauce is thicker than you prefer, add up to the reserved 1/2 cup pasta water a tablespoon at a time to loosen to a saucy consistency. The final sauce should be creamy and coat the pasta without being gluey.

Remove the sauce from heat and stir in 1.5 teaspoons black truffle oil. If using fresh black truffle, gently fold in half of the thin truffle shavings into the sauce now to distribute aroma throughout the dish.

Add the drained pasta to the saucepan with the cheese-truffle sauce. Gently fold until all pasta is evenly coated. Taste and adjust salt/pepper if necessary.

Stovetop serving (creamy)

For a luxuriously creamy mac and cheese, serve immediately after combining. Drizzle an additional 1/2–1 teaspoon truffle oil over individual portions to heighten aroma. Garnish with the remaining fresh shaved truffle if available and a light sprinkle of chopped parsley.

Baked topping (optional)

To bake for a golden, crisp top: transfer the coated pasta into the prepared baking dish. In a small bowl, combine 3 tablespoons panko, 1 tablespoon melted butter, 2 tablespoons grated Parmesan, and 1 teaspoon chopped parsley; mix until crumbs are evenly moistened. Sprinkle this mixture evenly over the pasta and scatter remaining grated Parmesan if desired. Bake in the preheated 375°F (190°C) oven for 12–15 minutes, until topping is golden and the sauce is bubbling at the edges. For extra color, broil 1–2 minutes—watch closely to avoid burning.

Remove from oven, let rest 5 minutes. Finish with a final light drizzle (about 1/2 tsp) of truffle oil and the remaining fresh truffle shavings. Serve warm.