Truffled Macaroni Cheese Recipe

Cook the pasta

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

Make a roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons flour and whisk continuously for 1–2 minutes until the mixture is bubbling and slightly nutty but not browned.

Build the béchamel

Slowly whisk in 3 cups whole milk and 1 cup heavy cream a little at a time to avoid lumps. Continue whisking until smooth. Bring to a gentle simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 6–8 minutes).

Finish the cheese sauce

Reduce heat to low. Whisk in Dijon mustard and Worcestershire sauce. Add the grated sharp cheddar and Gruyère a handful at a time, stirring until melted and smooth. Stir in 3/4 cup of the grated Parmesan, reserving the rest for topping. If the sauce is too thick, add up to 1/2 cup of the reserved pasta water to reach a creamy consistency. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper to taste.

Combine pasta and sauce

Fold the drained pasta into the cheese sauce until evenly coated. Taste and adjust seasoning. Transfer the mixture to a 9x9-inch baking dish or an equivalent ovenproof casserole.

If using a crispy topping, mix 3 tablespoons panko breadcrumbs with 1 tablespoon melted butter, 2 tablespoons grated Parmesan and 1/4 teaspoon salt in a small bowl. Sprinkle evenly over the assembled mac and cheese.

Bake

Preheat oven to 375°F (190°C). Place the assembled mac and cheese on a middle rack and bake until bubbly at the edges and the topping is golden, about 20–25 minutes. If you prefer no topping, bake until bubbling and lightly browned on top, about 18–20 minutes.

Rest and add truffle oil

Remove the dish from the oven and let rest 5 minutes. Drizzle 1 teaspoon truffle oil evenly over the surface and gently fold or swirl once to distribute the aroma without flattening the topping.

Garnish

Scatter 2 tablespoons finely chopped fresh chives over the mac and cheese. If using fresh truffle, thinly shave 10 g of truffle with a microplane or mandoline and arrange over the top just before serving to preserve aroma.

Serve warm in portions. For richer flavor, offer an extra small drizzle of truffle oil at the table.