Truffle Mac & Cheese (Printable)

Creamy macaroni combined with four cheeses, finished with shaved truffle and a drizzle of truffle oil for a luxurious touch.

# What You Need:

→ Pasta

01 - 14 oz elbow macaroni or short pasta

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 4 oz Gruyère cheese, grated
06 - 4 oz sharp cheddar cheese, grated
07 - 3 oz Fontina cheese, grated
08 - 2 oz Parmesan cheese, grated
09 - 1 teaspoon Dijon mustard
10 - ½ teaspoon freshly ground black pepper
11 - ¼ teaspoon fine sea salt, plus more for pasta water
12 - Pinch of freshly grated nutmeg

→ Topping & Finish

13 - 2 tablespoons black truffle oil
14 - 0.7 oz fresh black truffle, thinly shaved or 1–2 teaspoons high-quality truffle paste
15 - 1.5 oz panko breadcrumbs
16 - 1 tablespoon unsalted butter, melted
17 - 2 tablespoons Parmesan cheese, grated
18 - Chives, finely chopped, optional for garnish

# How-To Steps:

01 - Preheat oven to 390°F. Grease a medium baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente according to package instructions, then drain and set aside.
03 - In a large saucepan, melt 2 tablespoons butter over medium heat. Add flour and whisk for 1–2 minutes until pale golden.
04 - Gradually whisk in milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until thickened, about 4–5 minutes.
05 - Add Gruyère, cheddar, Fontina, and Parmesan cheeses. Stir until completely melted and smooth. Mix in Dijon mustard, black pepper, salt, and nutmeg.
06 - Add cooked macaroni to the cheese sauce and stir to coat evenly.
07 - Pour the mac and cheese mixture into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs, 2 tablespoons Parmesan, and melted butter. Sprinkle evenly over the pasta.
09 - Bake for 15–20 minutes, until the topping is golden brown and the sauce is bubbling at the edges.
10 - Remove from oven. Drizzle with black truffle oil and scatter shaved truffle over the top. Let rest for 5 minutes before serving. Garnish with chives if desired.

# Expert Suggestions:

01 -
  • Four cheeses create a depth that single-cheese versions can't touch, each one contributing its own note to the symphony.
  • The truffle finish feels fancy enough to serve guests but simple enough that you won't stress about getting it perfect.
  • It's comfort food that doesn't feel guilty—because sometimes the best meals are the ones that make you slow down and actually taste them.
02 -
  • The difference between good mac and cheese and forgettable mac and cheese often comes down to the roux—don't skip cooking it until golden, because a raw flour taste will haunt every bite.
  • Adding cheese to a sauce that's too hot can make it break and become grainy, so keep that heat moderate and you'll get silk instead of scrambled eggs texture.
  • Truffle oil is potent—drizzle it after everything is plated, not before, so the aroma hits your nose and the flavor stays forward.
03 -
  • If you're making this ahead, assemble everything except the truffle oil and fresh shavings, then reheat gently in the oven and finish fresh—it reheats beautifully.
  • A splash of mascarpone stirred into the sauce at the very end adds richness that makes people ask what your secret is.
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