Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Cheese-Bechamel Sauce
Truffle Finish
Topping (optional crisp)
Method
Pasta
- 1
Cook pasta
Bring 4 cups of water to a rolling boil in a medium pot with 1 tablespoon salt. Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 7–8 minutes or according to package instructions minus 1 minute). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.
Cheese-Bechamel Sauce
- 2
Make roux
In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk constantly for 1½–2 minutes until the raw flour smell is gone and the roux is pale golden (do not let it brown).
- 3
Add milk and cream
Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream in a steady stream to avoid lumps. Bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 4–6 minutes).
- 4
Finish sauce with cheese and seasonings
Reduce heat to low. Stir in 1 cup grated Gruyère and 1 cup grated sharp white cheddar a handful at a time, allowing each addition to melt before adding the next. Then stir in 1/2 cup finely grated Parmesan until smooth. Season the béchamel-cheese sauce with 1 teaspoon fine sea salt, 1 teaspoon freshly ground white pepper, and 1/4 teaspoon ground nutmeg. If the sauce seems too thick, whisk in up to 2–3 tablespoons reserved pasta water to loosen slightly.
- 5
Combine pasta and sauce
Add the drained pasta to the sauce and toss gently to coat. Taste and adjust seasoning (add a touch more salt or white pepper if needed).
Topping (optional crisp)
- 6
If you want a crispy topping, preheat the broiler. In a small bowl combine 1/2 cup panko, 1 tablespoon melted butter, 2 tablespoons grated Parmesan and 1 teaspoon chopped parsley. Toss to coat. Transfer the mac & cheese to an ovenproof dish (or keep in the saucepan if broiler-safe), sprinkle the panko mixture evenly over the top.
- 7
Broil until the topping is golden and crisp, about 1–3 minutes depending on your broiler. Watch carefully to avoid burning. Remove from the oven.
Truffle Finish
- 8
Finish the dish by drizzling 1 teaspoon white truffle oil over the hot mac & cheese right after baking or once plated. If using truffle salt, sprinkle 1/4 teaspoon lightly (reduce regular salt earlier if using). If you have fresh truffle, shave a small amount (about 1/2 tablespoon) over the surface for an aromatic finish. Gently toss or serve immediately so the truffle aroma is preserved.
