White Truffle Mac and Cheese is the perfect blend of creamy, cheesy goodness with a fancy twist thanks to the subtle, earthy flavor of white truffle oil. The tender pasta is smothered in a rich cheese sauce that’s smooth and comforting, while the truffle adds a special, irresistible aroma that makes this dish stand out.
I love making this mac and cheese when I want to treat myself or impress friends without spending hours in the kitchen. Just a little drizzle of white truffle oil goes a long way, giving the classic comfort food an extra layer of depth and a grown-up feel. It’s one of those recipes that tastes fancy but is surprisingly easy to whip up.
My favorite way to enjoy this is baked with a crunchy, golden breadcrumb topping that adds the perfect contrast to the creamy cheese. It’s great as a side dish for a cozy dinner or even as a main event served with a simple green salad. Whenever I serve this, it’s guaranteed to bring smiles around the table and make the meal feel just a bit more special.
Key Ingredients & Substitutions
Elbow macaroni: This classic pasta shape holds the cheese sauce well. If you’re out, try cavatappi or shells—they tuck in the sauce nicely too.
Cheeses: White cheddar and Gruyere offer creamy, melty textures with a bit of sharpness. Parmesan adds a salty kick, great for both the sauce and topping. For a milder taste, swap cheddar with mozzarella.
White truffle oil: The star ingredient for that unique earthy flavor. Use sparingly—start with 1 tbsp and add more if you like. If you’re new to truffle oil, it’s okay to leave it out or substitute with a small amount of dried porcini powder for a similar umami effect.
Panko breadcrumbs: They create a lightweight, crispy topping. Regular breadcrumbs work too, but panko gives a better crunch.
How Do You Make the Cheese Sauce Smooth and Creamy?
The key to a silky cheese sauce is making a good roux and gradually adding milk. Here’s how:
- Start by melting butter, then whisk in flour. Cook 2-3 minutes to remove any raw flour taste. This little paste is the base for your sauce.
- Add milk slowly while whisking constantly. This stops lumps from forming and helps the sauce thicken nicely.
- Once it’s thick enough to coat a spoon, remove from heat before adding cheeses. Overheating cheese can make it clumpy.
- Stir cheeses in gently until melted into a smooth sauce.
Remember, patience while stirring and controlling the heat make all the difference in achieving that perfect creamy texture you want!
Equipment You’ll Need
- Large pot – for boiling the pasta evenly without sticking.
- Medium saucepan – perfect for making the creamy cheese sauce smoothly.
- Whisk – helps blend the roux and milk without lumps.
- Baking dish (9×13 inch) – fits the mac and cheese for even baking and browning.
- Small skillet – to toast the breadcrumbs until golden and crispy.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, salty crunch that pairs well with truffle.
- Mix in sautéed mushrooms to boost the earthy flavor and add texture.
- Replace white cheddar with fontina for a creamier, milder cheese sauce.
- Stir in chopped fresh herbs like chives or parsley at the end for a fresh, bright note.
White Truffle Mac and Cheese
Ingredients You’ll Need:
For the Pasta & Cheese Sauce:
- 12 oz elbow macaroni pasta
- 4 cups whole milk
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups shredded white cheddar cheese
- 1 cup shredded Gruyere cheese
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp white truffle oil (adjust to taste)
For the Topping:
- 1 cup panko breadcrumbs
- 2 tbsp butter (for breadcrumbs)
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
Prepare for about 15 minutes of hands-on time, and then 20-25 minutes in the oven to bake until bubbly and golden. Plan a little extra to let it rest before serving. Total time is roughly 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pasta and Baking Dish:
Heat your oven to 350°F (175°C). Butter a 9×13 inch baking dish lightly to keep the mac and cheese from sticking. Cook your elbow macaroni in salted boiling water for 6-7 minutes until just tender (al dente). Drain and set aside.
2. Make the Cheese Sauce:
In a large saucepan, melt ¼ cup butter over medium heat. Add flour and whisk constantly for 2-3 minutes, cooking the roux until it’s light golden and bubbly but not browned. Gradually pour in the milk while whisking continuously to avoid lumps. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon (about 6-8 minutes).
Remove from heat. Stir in cheddar, Gruyere, and half of the Parmesan cheese until melted and smooth. Season with garlic powder, salt, pepper, and white truffle oil. Taste and adjust seasoning or truffle oil as you like.
3. Combine and Prepare for Baking:
Add the cooked macaroni into the cheese sauce and gently mix until all the pasta is fully coated. Pour this cheesy goodness into your prepared baking dish.
4. Toast the Topping and Bake:
In a small skillet, melt 2 tablespoons of butter over medium heat. Add the panko breadcrumbs and cook, stirring, until golden brown and crispy (3-4 minutes). Sprinkle these toasted crumbs evenly over the macaroni. Top with the remaining Parmesan cheese.
Bake in the preheated oven for 20-25 minutes until the topping is golden and the sauce bubbles around the edges.
5. Rest and Serve:
Once baked, remove from the oven and let it rest for 5 minutes. This helps everything set nicely. Garnish with fresh thyme or parsley if you want a touch of color and fresh flavor. Serve warm and enjoy the creamy, comforting flavors with the subtle luxury of white truffle.
Can I Use Different Pasta Shapes?
Absolutely! While elbow macaroni is classic, you can use cavatappi, shells, or even penne. Just cook them until al dente and follow the same instructions.
How Much White Truffle Oil Should I Add?
Start with 1 tablespoon and taste the sauce before adding more. Truffle oil has a strong flavor, so a little goes a long way to avoid overpowering the dish.
Can I Make This Mac and Cheese Ahead of Time?
Yes! You can assemble it and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce seems too thick.
