Savor the Flavors of Truffle Mac & Cheese
A luxurious twist on a classic comfort food, this Truffle Mac & Cheese combines creamy cheese sauce, tender elbow pasta, and the irresistible flavor of truffle oil. It's rich, indulgent, and perfect for dinner parties or a cozy night in.
Equipment
- Large pot
- - Saucepan
- - Whisk
- - Baking dish (optional)
- - Wooden spoon or spatula
Ingredients
- - 8 oz elbow macaroni or pasta of choice
- - 2 tbsp unsalted butter
- - 2 tbsp all-purpose flour
- - 2 cups whole milk warm
- - 1 cup heavy cream
- - 1½ cups shredded sharp white cheddar cheese
- - ½ cup grated Parmesan cheese
- - 1 tbsp cream cheese optional, for extra creaminess
- - 1–2 tsp truffle oil to taste
- - Salt and pepper to taste
- - Optional topping: ½ cup panko breadcrumbs + 1 tbsp butter + extra Parmesan
Instructions
- **Boil Pasta:** Cook pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- **Make Roux:** In a saucepan over medium heat, melt the butter. Stir in flour and whisk constantly for 1–2 minutes until golden and bubbly.
- **Add Milk & Cream:** Slowly whisk in warm milk and cream, ensuring no lumps. Simmer for 3–5 minutes until thickened.
- **Add Cheese:** Reduce heat to low and stir in cheddar, Parmesan, and cream cheese (if using) until smooth and melted.
- **Truffle Time:** Stir in truffle oil, starting with 1 tsp. Taste and adjust with more if desired. Season with salt and pepper.
- **Combine:** Add drained pasta to the cheese sauce and stir to coat evenly.
- **Optional Bake:** For a crispy top, transfer to a baking dish, top with buttered panko and extra Parmesan. Broil for 2–3 minutes until golden.
- **Serve:** Serve hot, garnished with a drizzle of truffle oil or extra Parmesan if desired.