Black Truffle Mac & Cheese Recipe

Cook the Pasta

In a large pot of boiling salted water, cook the elbow macaroni until al dente according to package instructions. Drain and set aside.

Make the Béchamel Sauce

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes until golden, stirring constantly. Gradually whisk in the milk and continue cooking, stirring frequently until the sauce thickens, about 5-7 minutes.

Add the Cheese

Remove the béchamel sauce from heat and stir in the cheddar and Gruyère cheeses until melted and smooth. Add the black truffle oil, salt, and black pepper. Adjust seasoning with truffle salt to taste.

Combine Pasta and Sauce

In a large mixing bowl, combine the cooked macaroni with the cheese sauce, mixing well to ensure all pasta is coated.

Bake

Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased baking dish. Optionally, you can top with additional cheese or breadcrumbs. Bake for 25-30 minutes or until golden and bubbly.

Serve

Remove from the oven, allow to cool slightly, and garnish with shaved black truffle before serving.