Award Winning White Truffle Scented Mac-n-cheese Recipe

Preheat the oven to 375°F (190°C) if you plan to bake the mac-n-cheese for a crust. Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt.

Cook 12 oz of pasta according to package instructions until just al dente (usually 1–2 minutes less than recommended). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make the roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tbsp unsalted butter. Once melted and foamy, add 3 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the mixture is pale golden and smells slightly toasty (this removes the raw flour taste).

Add milk and cream

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, adding 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 4–6 minutes).

Season the sauce

Lower heat to low. Whisk in 1 tsp bay salt, 1 tsp freshly ground black pepper, and 1 tsp ground mustard. Taste and adjust seasoning as needed but keep in mind cheese will add saltiness.

Finish with cheese

Remove the sauce from heat. Gradually stir in 8 oz shredded San Joaquin Gold and 6 oz shredded white cheddar in several additions, stirring until each addition melts and the sauce becomes smooth. Stir in 1 oz finely grated Parmesan. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1–2 tablespoons at a time, to reach a glossy, pourable consistency.

Add truffle flavor

Stir in 1 tsp white truffle oil and, if using, 1 tsp white truffle zest or finely minced preserved white truffle. Mix thoroughly and taste; truffle flavor should be present but not overpowering — add up to another 1/2 tsp truffle oil if desired, sparingly.

In the pot or a large bowl, combine the drained pasta with the cheese sauce, folding gently so every piece is coated. If the mixture seems too thick, add reserved pasta water 1–2 tbsp at a time until desired creaminess is achieved.

For baked mac-n-cheese: Transfer the sauced pasta to a buttered 9×9-inch or equivalent baking dish. Prepare the breadcrumb topping: mix 3 tbsp panko breadcrumbs with 1 tbsp melted butter, 1 tbsp grated Parmesan, and 1 tbsp chopped parsley (if using). Sprinkle evenly over the top and drizzle the 1/2 tsp finishing white truffle oil on the breadcrumbs for aroma.

Bake in preheated 375°F (190°C) oven for 15–20 minutes until the topping is golden and the sauce is bubbling at the edges. If you want a faster, extra-crisp top, broil for 1–2 minutes — watch closely to avoid burning.

For stove-top mac-n-cheese: After combining pasta and sauce, transfer to serving bowls, sprinkle breadcrumb mixture on top and briefly torch or broil just the tops to crisp, or serve as is for a creamier finish.

Taste and finish with a light sprinkle of 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper, adjusting to preference. Add microgreens or chopped chives for color if desired.

Serve immediately, passing extra white truffle oil on the side for guests who want a stronger truffle boost. Leftovers keep refrigerated in an airtight container for up to 3 days — reheat gently with a splash of milk.