Truffle Mac & Cheese Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the pasta and cook until very al dente — 1–2 minutes less than package directions (about 6–7 minutes for most elbows). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Make the roux

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Once foaming but not browned, sprinkle in 4 teaspoons flour and whisk continuously for 1–2 minutes until the raw flour smell cooks off and the roux is pale and slightly bubbling.

Add dairy

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Increase heat to medium-high and bring to a gentle simmer, whisking frequently until the mixture thickens slightly — about 4–6 minutes.

Finish the sauce

Reduce heat to low. Whisk in 2 ounces room-temperature cream cheese until smooth. Add 1 cup grated Parmesan, 1 cup sharp white cheddar, and 1 cup Gruyère (or fontina) in small handfuls, stirring until melted and incorporated before adding more. Stir in 1 teaspoon Dijon mustard, 1 teaspoon white pepper, and 3 teaspoons fine sea salt. Taste and adjust seasoning carefully; cheeses vary in saltiness.

Adjust consistency

If the sauce seems too thick, whisk in up to 1 cup reserved pasta water a little at a time until you reach a creamy, sauce-like consistency that will coat pasta (you may not need the full cup). Keep sauce warm on the lowest heat setting, stirring occasionally so it doesn't skin or scorch.

Return the drained pasta to the empty (warm) pot or a large mixing bowl. Pour the warm cheese sauce over the pasta and toss gently to fully coat. If needed, add additional reserved pasta water 1–2 tablespoons at a time to loosen the mixture so it is silky rather than gloopy.

Stir in 2 teaspoons truffle oil and 1/4 ounce finely shaved fresh black truffle (if using) until distributed. Taste and adjust with a pinch more salt or 1/4 teaspoon black pepper if desired.

Fold in 2 tablespoons thinly sliced fresh chives, reserving a pinch for garnish.

If you want a crisp topping, preheat oven to 400°F (200°C). In a small bowl combine 1/2 cup panko, 1 tablespoon melted butter, and 2 teaspoons grated Parmesan. Spread the mac & cheese into a 9x9-inch baking dish or individual ramekins, sprinkle the panko mixture evenly over the top, and bake until golden and bubbly, about 12–15 minutes. For extra color, broil 1–2 minutes more, watching carefully to avoid burning.

Spoon mac & cheese into bowls or plates. Drizzle an additional 1/2–1 teaspoon truffle oil over each serving if desired, grate a few shavings of fresh truffle on top (optional), sprinkle with reserved chives and 1/2 teaspoon freshly ground black pepper, and serve immediately.