Truffle Mac N' Cheese Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente (about 1 minute less than package directions). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Make 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 bubbles and loses the raw flour smell (do not brown).

Create béchamel

Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream, a little at a time, until smooth. Bring to a gentle simmer, whisking frequently, and cook 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

Season and add cheese

Lower heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Gradually add 2 cups shredded sharp cheddar and 1/2 cup grated pecorino, stirring until melted and smooth. If the sauce is too thick, whisk in reserved pasta water, 1–2 tablespoons at a time, until desired creaminess is reached.

Combine with pasta

Add the drained pasta to the cheese sauce, stirring gently to coat. Keep warm while you prepare mushrooms and bacon (or proceed to bake if serving immediately).

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the sliced cremini mushrooms in a single layer and let them brown undisturbed for 2–3 minutes. Stir and continue to cook 3–4 minutes until golden.

Add 2 minced garlic cloves and 1 teaspoon fresh thyme leaves to the mushrooms and cook 30–45 seconds until fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and stir in 1 tablespoon truffle oil. Taste and adjust seasoning; set aside.

Cook bacon: In a separate skillet over medium heat, add the diced bacon and cook until crisp, stirring occasionally, about 6–8 minutes. Transfer to paper towels to drain and crumble when cool.

Prepare topping: In a small bowl, combine 1/2 cup Panko breadcrumbs, 1 tablespoon melted butter, and 2 tablespoons extra grated pecorino. Stir to coat the crumbs.

Preheat the oven to 375°F (190°C) if you want a baked top. In a 9" x 9" (or similar) baking dish, spread half of the mac and cheese. Sprinkle half of the sautéed mushrooms and half of the crumbled bacon over the pasta. Add the remaining mac and cheese, then top with the remaining mushrooms and bacon.

Evenly sprinkle the Panko-pecorino mixture over the top. Bake uncovered for 15–18 minutes until the topping is golden and the casserole is bubbling around the edges. For extra color, broil 1–2 minutes—watch closely to avoid burning.

Alternatively, skip baking: fold the mushrooms and bacon into the mac and cheese, drizzle the truffle oil gently over the finished dish (an extra 1/2–1 tsp if desired), sprinkle with extra pecorino and panko mixture, and serve immediately.

Finish & garnish: After baking or assembling, let rest 5 minutes. Drizzle a little more truffle oil (about 1/2 tsp per serving) if desired and sprinkle chopped chives. Serve warm.