Description
This decadent Truffle Mac and Cheese elevates the classic comfort food with a luxurious blend of sharp white cheddar, creamy Gruyere, and fragrant white truffle oil. Topped with a golden, buttery, truffle-infused breadcrumb crust, this indulgent baked macaroni and cheese is perfect for special occasions or a cozy weeknight treat.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni, uncooked
Cheese Sauce
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 3 ¼ cups milk, any kind
- 2 cups half and half
- 3 cups extra sharp white cheddar, shredded
- 2 cups Gruyere cheese, shredded
- 1 Tablespoon white truffle oil
- ½ cup freshly shredded parmesan cheese
Breadcrumb Topping
- 1 cup breadcrumbs or panko
- 2 Tablespoons butter, melted
- 1 Tablespoon white truffle oil
Instructions
- Preheat the oven: Set your oven to 325 degrees Fahrenheit to prepare for baking the mac and cheese at the end.
- Cook the macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain and set aside for combining later.
- Prepare the cheese sauce: In a medium saucepan over medium heat, melt ¼ cup butter. Whisk in the flour, garlic powder, salt, and black pepper and cook for about 2 minutes to form a roux.
- Add liquids and simmer: Gradually whisk in the milk and half and half, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 1 minute until slightly thickened.
- Melt the cheeses: Remove the saucepan from heat, stir in the white truffle oil, then add the shredded cheddar and Gruyere cheeses. Stir gently just until the cheeses are melted into a smooth sauce.
- Combine pasta and sauce: Stir the cooked macaroni noodles into the cheese sauce, making sure they are evenly coated. Pour half of this mixture into a greased 9×13-inch baking dish, sprinkle ¼ cup parmesan cheese evenly over it, then add the remaining pasta mixture and top with the remaining parmesan cheese.
- Make the breadcrumb topping: In a skillet or the now-empty saucepan, combine the breadcrumbs, melted butter, and truffle oil. Cook over medium-high heat while stirring constantly until the breadcrumbs turn golden brown, about 3-5 minutes.
- Add topping and bake: Sprinkle the toasted breadcrumb topping evenly over the prepared mac and cheese. Bake uncovered in the preheated oven for 15-20 minutes until bubbly and golden on top.
- Serve: Remove from the oven and serve the truffle mac and cheese warm for best flavor and texture.
Notes
- Make Ahead Instructions: Prepare the cheese sauce and cook the noodles up to 2 days in advance. Store separately refrigerated until ready to assemble and bake.
- Freezing Instructions: Assemble the full dish but freeze before baking. Let cool completely, cover tightly with plastic wrap and foil, and freeze for up to 2-3 months. Thaw completely in the refrigerator before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 5g
- Sodium: 550mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.3g
- Carbohydrates: 33g
- Fiber: 1.5g
- Protein: 18g
- Cholesterol: 90mg
