Truffle Mac And Cheese Recipe

Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente according to package directions (usually 1–2 minutes less than full time). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make a roux

In a large heavy-bottomed saucepan or skillet over medium heat, melt 3 tablespoons butter. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Sprinkle in the flour and whisk constantly for 1–2 minutes to cook the raw flour taste and create a blond roux.

Add milk and cream

Slowly pour in the whole milk and heavy cream while whisking to avoid lumps. Increase heat slightly and bring the mixture to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 4–6 minutes). If the sauce becomes too thick, whisk in up to 1/4–1/2 cup of the reserved pasta water to adjust consistency.

Season and melt cheeses

Reduce heat to low. Whisk in Dijon mustard, Worcestershire sauce, salt, and black pepper. Add the grated cheddar, Gruyère, and Parmesan a handful at a time, stirring until each addition melts smoothly before adding more. Taste and adjust salt and pepper as needed.

Finish with truffle

Remove the sauce from heat and whisk in 1 teaspoon black truffle oil. Stir thoroughly to distribute the truffle flavor evenly through the sauce.

Fold cooked pasta into the cheese sauce, ensuring every piece is well coated. If the mixture seems thick, add a tablespoon or two of reserved pasta water to loosen it. Transfer the coated pasta to a buttered 8x8-inch (or similar) baking dish, spreading evenly.

Combine panko breadcrumbs, melted butter, chopped parsley, 2 tablespoons grated Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Toss until the crumbs are evenly moistened and clump together slightly.

Evenly sprinkle the breadcrumb mixture over the assembled mac and cheese, pressing lightly so it adheres.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the topping is golden brown and the cheese sauce is bubbling around the edges. For a deeper color on top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Drizzle about 1/2 teaspoon extra truffle oil over the top, garnish with chopped chives or parsley if using, and serve warm.