Black Truffle Mac & Cheese Recipe

Render pork belly

Place a large skillet over medium heat. Add the 8 oz pork belly pieces (no additional oil). Cook, stirring occasionally, until the fat is rendered and the pork pieces are crisp and golden brown, about 10-12 minutes. Use a slotted spoon to transfer crisp pork to a paper towel–lined plate and reserve 2 tablespoons of pork fat in the skillet. Keep the crisped pork belly warm.

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb cavatappi and cook until 1 minute shy of package directions for al dente (about 8-9 minutes depending on brand). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make roux and warm milk

In a medium saucepan over medium heat melt 4 tablespoons unsalted butter. Whisk in 1.25 cups all-purpose flour and cook the roux, whisking constantly, for 1.5–2 minutes until it smells slightly toasted but not browned.

Add milk and cream

Gradually whisk in 3 cups whole milk and 1 cup heavy cream in small additions to avoid lumps. Increase heat to medium-high and whisk until the mixture comes to a gentle simmer and thickens to a creamy consistency, about 6–8 minutes. Reduce heat to low.

Finish cheese sauce

Whisk in 2 cups grated aged white cheddar and 1 cup grated Gruyère, one handful at a time, allowing each addition to melt and the sauce to become smooth. Stir in 1/2 cup finely grated Parmesan until incorporated. Add 1 teaspoon Dijon mustard, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon ground nutmeg, 1/2 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Remove from heat and stir in 1 teaspoon black truffle oil. Taste and adjust seasoning as needed. If the sauce is too thick, thin with up to 1/2 cup reserved pasta water, stirring to reach desired consistency.

Combine pasta, pork and sauce

Return the drained cavatappi to the large pot or a mixing bowl. Pour the cheese sauce over the pasta and toss gently to coat. Stir in the reserved crisp pork belly pieces, reserving a few for garnish, and add up to 1/2 cup more reserved pasta water if needed to loosen the sauce so it evenly coats the pasta.

Prepare panko topping (optional)

If using a crisp topping, melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add 1/2 cup panko breadcrumbs and toast, stirring, until golden, about 3–4 minutes. Remove from heat and stir in a pinch of sea salt.

Bake for texture (optional)

Preheat oven to 400°F (200°C). Transfer the sauced pasta to a shallow 9x13 baking dish. Sprinkle the toasted panko evenly over the top and dot with the reserved pork belly pieces. Bake until the topping is golden and the edges are bubbling, about 10–12 minutes. For a deeply golden top, finish under the broiler 1–2 minutes—watch closely to avoid burning.

Plate and finish with truffle

Spoon the mac & cheese onto warm plates. Immediately shave thin slices of fresh black truffle over each portion (use about 0.25 oz truffle per 2–3 servings) and drizzle a scant additional 1/4–1/2 teaspoon black truffle oil per plate if desired. Garnish with the remaining crisp pork belly pieces and 1 tablespoon finely sliced chives. Serve hot.