Truffle Mac Cheese Indulgence (Printable)

Creamy macaroni with blended cheeses, panko topping, and aromatic truffle for an elegant twist.

# What You'll Need:

→ Pasta

01 - 14 ounces 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 ounces Gruyère cheese, grated
06 - 4 ounces sharp cheddar cheese, grated
07 - 3 ounces Fontina cheese, grated
08 - 2 ounces Parmesan cheese, grated
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon fine sea salt, plus additional for pasta water
12 - Pinch of freshly grated nutmeg

→ Topping & Finish

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

# Method:

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 rolling boil. Add macaroni and cook until just al dente according to package directions. Drain and set aside.
03 - In a large saucepan, melt 2 tablespoons butter over medium heat. Add flour and whisk continuously for 1 to 2 minutes until the mixture is pale golden in color.
04 - Gradually whisk in the milk while stirring constantly to prevent lumps from forming. Bring to a gentle simmer and cook for 4 to 5 minutes until the sauce thickens and coats the back of a spoon.
05 - Remove from heat and add Gruyère, cheddar, Fontina, and Parmesan cheeses. Stir until completely melted and smooth. Season with Dijon mustard, black pepper, salt, and nutmeg. Mix thoroughly.
06 - Add the cooked macaroni to the cheese sauce and stir until every piece is evenly coated.
07 - Pour the macaroni and cheese mixture into the prepared baking dish and spread level.
08 - In a small bowl, combine panko breadcrumbs, 2 tablespoons Parmesan cheese, and melted butter. Mix until evenly moistened. Sprinkle the mixture uniformly over the pasta.
09 - Bake in the preheated oven for 15 to 20 minutes until the top is golden brown and the mixture is bubbling at the edges.
10 - Remove from the oven and drizzle with black truffle oil. Scatter shaved truffle evenly over the top. Allow to rest for 5 minutes before serving. Garnish with chopped chives if desired.

# Expert Advice:

01 -
  • The four-cheese blend creates layers of flavor that pure cheddar could never achieve alone—sharp, nutty, and surprisingly balanced.
  • Unlike typical stovetop mac and cheese, the baked panko topping adds textural contrast that keeps things interesting with every spoonful.
  • It's elegant enough for guests but doesn't require restaurant-level technique or obscure ingredients.
02 -
  • The roux must be whisked smooth with the milk immediately—waiting even a minute risks lumps that won't break down no matter how hard you stir.
  • Fresh truffle adds elegance, but truffle oil applied after cooking matters more for actual truffle flavor; adding it during baking burns off the volatile compounds that make it special.
  • Resist the urge to fully cook the pasta on the stovetop; it firms up significantly during the 15 to 20 minutes in the oven and will turn mushy if you start with fully softened noodles.
03 -
  • If the sauce ever looks grainy after adding cheese, don't panic—remove it from heat immediately and blend it smooth with an immersion blender, then return to low heat briefly.
  • Adding a spoonful of mascarpone to the cheese mixture (as mentioned in the original notes) genuinely changes the texture to something almost impossibly creamy, though it's optional.
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