Truffle Mac And Cheese Recipe

Cook pasta

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

Make roux

In a large, heavy-bottomed saucepan over medium heat, melt 4 tbsp unsalted butter. Add 4 tbsp flour and whisk continuously for 1–2 minutes until the mixture is bubbly and turns a light blonde (do not brown).

Add milk & cream

Gradually whisk in 3 cups whole milk and 1 cup heavy cream, whisking constantly to eliminate lumps. Bring the sauce to a gentle simmer — small bubbles should appear at the edges — and cook for 4–5 minutes until it thickens enough to coat the back of a spoon.

Season the sauce

Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp white pepper, and 1.5 tsp kosher salt. Taste and adjust seasoning as needed (remember cheeses will add salt).

Melt cheeses into sauce

Lower the heat to low. Gradually add 1.5 cups grated Gruyère, 1.5 cups grated sharp white cheddar, and 0.5 cup finely grated Parmesan in small handfuls, stirring after each addition until fully melted and smooth. If the sauce becomes too thick, whisk in up to 1/2 cup of the reserved pasta water to reach a creamy, pourable consistency.

Add truffle

Remove the sauce from heat and stir in 1 tsp black truffle oil. If using fresh black truffle, gently fold in the thin shavings now to infuse aroma.

Combine pasta and sauce

Add the drained pasta to the cheese sauce and toss gently to coat evenly. Transfer the sauced pasta to a 9x13-inch baking dish (or equivalent).

Prepare topping

In a small bowl combine 1 cup panko breadcrumbs, 2 tbsp melted butter, 2 tbsp finely grated Parmesan, 1 tbsp chopped fresh parsley, 0.25 tsp salt, and 0.25 tsp freshly ground black pepper. Mix until crumbs are evenly moistened.

Top the mac and cheese

Evenly sprinkle the breadcrumb mixture over the sauced pasta in the baking dish. Dot the surface with 1 tbsp unsalted butter cut into small pieces to encourage browning.

Bake

Place the baking dish in the preheated 375°F (190°C) oven and bake for 20–25 minutes, until the topping is golden brown and the sauce is bubbling at the edges. For an extra-crispy top, broil on high for 1–2 minutes watching closely to avoid burning.

Rest & garnish

Remove from oven and let rest for 5 minutes. Drizzle an additional 1/2 tsp truffle oil over the top (optional) and sprinkle with 1 tbsp sliced chives. Serve warm.