Truffle Mac & Cheese Recipe

Preheat oven to 375°F (190°C). Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon kosher salt.

Cook the pasta until very al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt 6 tablespoons butter. Once melted and foaming, add 6 tablespoons flour and whisk continuously for 2–3 minutes until the mixture is golden and has a slightly nutty aroma (do not let it brown).

Add milk

Gradually whisk in 4 cups whole milk and 1 cup heavy cream, adding a little at a time to prevent lumps. After all liquid is incorporated, bring the sauce to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (about 6–8 minutes).

Season the béchamel with 1 teaspoon fine sea salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon freshly grated nutmeg. Reduce heat to low.

Off the heat, stir in 2 teaspoons truffle oil and, if using, 1 teaspoon finely grated fresh truffle. Taste and adjust seasoning; add up to 2 teaspoons more truffle oil only if you want a stronger truffle presence (truffle oil is strong—add sparingly).

Reduce heat under the béchamel to very low. Stir in the shredded cheddar, Gruyère, and Fontina in handfuls, stirring after each addition until melted and smooth. Remove from heat and fold in 3 tablespoons grated Parmesan.

If the sauce seems too thick, whisk in reserved pasta water a few tablespoons at a time until you reach a creamy, clingy consistency that will coat the pasta (you may not need the entire cup). Adjust salt and pepper to taste.

Add the drained pasta to the sauce and gently fold until evenly coated. Transfer the coated pasta to a 9x13-inch baking dish (or two smaller dishes) and smooth the top.

In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, and 2 tablespoons extra Parmesan. Mix until crumbs are evenly moistened.

Evenly sprinkle the breadcrumb mixture over the mac & cheese. Scatter a few extra small knobs of butter if you like deeper browning.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the topping is golden brown and the sauce is bubbly around the edges. For an extra-crisp top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove the dish from the oven and let rest 5 minutes. Sprinkle with 2 tablespoons sliced fresh chives, 2 tablespoons chopped parsley, 1 teaspoon fresh thyme leaves (if using), and finish with 1/2 teaspoon flaky sea salt.

Serve hot, offering extra truffle oil at the table for diners to add a light drizzle if desired.