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A serving of rich, creamy truffle mac and cheese garnished with fresh herbs.

Velvety Truffle Mac and Cheese

Indulge in a luxurious and rich mac and cheese featuring a velvety cheese sauce infused with the earthy aroma of white truffle oil. This comforting dish is perfect for a special occasion or a gourmet twist on a classic.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people

Equipment

  • Large Pot
  • Whisk
  • Dutch Oven (optional)

Ingredients
  

Pasta

  • 1 lb elbow macaroni (or cavatappi/shells)

Roux and Sauce Base

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk warmed
  • 1 tsp Dijon mustard optional
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper optional
  • Salt and freshly ground black pepper to taste

Cheese and Finishing

  • 3 cups shredded sharp cheddar cheese
  • 2 cups shredded Gruyère cheese (or Fontina/Havarti)
  • 2-3 tablespoons white truffle oil
  • 1/4 cup finely chopped fresh parsley or chives for garnish (optional)

Instructions
 

Prep

  • Cook pasta in salted boiling water until al dente, 1-2 minutes less than package directions, then drain without rinsing.

Make the Sauce

  • Melt butter in a large pot over medium heat, then whisk in flour for 1-2 minutes until a light blonde roux forms.
  • Gradually whisk in warm milk, 1/2 cup at a time, until the sauce thickens and coats the back of a spoon (5-8 minutes).
  • Stir in Dijon mustard, garlic powder, and cayenne pepper (if using), then season generously with salt and black pepper.
  • Reduce heat to low, add shredded cheddar and Gruyère in handfuls, stirring until smooth after each addition; remove from heat once all cheese is melted.

Combine and Serve

  • Add the drained pasta to the cheese sauce, stir to coat, then drizzle in white truffle oil and stir again to distribute.
  • Taste and adjust seasoning, then garnish with fresh parsley or chives if desired, and serve immediately.

Notes

For an even richer flavor, consider using a blend of cheeses beyond cheddar and Gruyère, such as Fontina or Havarti. Adjust the amount of truffle oil to your preference, starting with less and adding more if desired. The mac and cheese is best served immediately, but leftovers can be reheated gently on the stovetop with a splash of milk to restore creaminess.