Pasta

Truffle Mac and Cheese

Prep

15 minutes

Cook

35 minutes

Servings

AmericanEasyDinnerLunchSide DishVegetarian

About this dish

This truffle mac and cheese is pure golden comfort, elevated with a whisper of earthy truffle that makes every creamy bite feel extra special. It's the kind of dish that turns a simple weeknight dinner into a moment of indulgence, yet it comes together easily in one pot.

With a crispy panko topping and a velvety three-cheese sauce, this is the mac and cheese you'll crave when you want something a little more luxe.

Ingredients

UK and US measurements are both included for every recipe.

Cavatappi pasta

grain

450 g

Imperial: 1 lb

Unsalted butter

fat

4 tbsp (60 g)

Imperial: 4 tbsp

All-purpose flour

grain

1/4 cup (30 g)

Imperial: 1/4 cup

Whole milk

liquid

3 cups (720 ml)

Imperial: 3 cups

Heavy cream

dairy

1/2 cup (120 ml)

Imperial: 1/2 cup

Shredded Gruyère cheese

dairy

2 cups (200 g)

Imperial: 8 oz

Shredded sharp white cheddar cheese

dairy

2 cups (200 g)

Imperial: 8 oz

Grated Parmesan cheese

dairy

1/2 cup (50 g)

Imperial: 2 oz

White truffle oil

fat

2 tsp (10 ml)

Imperial: 2 tsp

Dijon mustard

seasoning

1 tsp

Ground nutmeg

spice

1/4 tsp

Salt

seasoning

1 tsp (to taste)

Freshly ground black pepper

spice

1/2 tsp (to taste)

Panko breadcrumbs

grain

1 cup (50 g)

Imperial: 1 cup

Meltoed butter for topping

fat

2 tbsp (30 g)

Imperial: 2 tbsp

Chopped chives for garnish

herb

2 tbsp

Method

Preheat and Prep

5 minutes

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Butter or spray a 9x13-inch baking dish.

Cook the Pasta

10 minutes

Cook the cavatappi according to the package instructions until al dente (about 8 minutes). Drain, rinse briefly with cool water to stop cooking, and set aside.

Make the Roux

3 minutes

In a large Dutch oven or heavy-bottomed pot, melt the first 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, until lightly golden. Do not let it brown.

Add the Milk and Cream

6 minutes

Gradually whisk in the milk and cream, pouring slowly to avoid lumps. Continue whisking and cook over medium heat for 5-6 minutes, until the mixture has thickened enough to coat the back of a spoon.

Add the Cheese and Seasonings

5 minutes

Turn the heat to low. Add the gruyère, cheddar, and parmesan, a handful at a time, stirring gently until melted and smooth before adding more. Stir in the truffle oil, Dijon mustard, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning if needed.

Combine with Pasta

3 minutes

Add the cooked pasta to the cheese sauce and stir until every piece is coated. Transfer the mixture to the prepared baking dish.

Make the Topping

2 minutes

In a small bowl, toss the panko with the remaining 2 tablespoons of melted butter. Sprinkle evenly over the top.

Bake

25 minutes

Bake for 20-25 minutes, until bubbly and golden on top. Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped chives if desired.

Equipment

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Nutrition facts

360 kcal

Calories

25 g

Protein

55 g

Carbohydrates

35 g

Fat

3 g

Fiber

600 mg

Sodium

Tips

Use high-quality white truffle oil and add it after the sauce is off the heat—heating it too much can dull the aroma. Start with 1 teaspoon and taste, you can always add a little more before baking.
Shred your own cheese from a block. Pre-shredded bags often have anti-caking agents that stop the sauce from becoming perfectly velvety.
The nutmeg here is my only secret weapon—it adds a warm, golden backdrop that lets the truffle shine without shouting. Just a pinch does the trick.
If you like a crunchy topping, broil the dish for the last 2 minutes, but really, the panko buttered and baked is already golden heaven without the watchful eye.

Serving suggestions

Serve this truffle mac and cheese as a luxurious side to roasted chicken or steak, or as a main with a crisp green salad dressed with a light vinaigrette.
For.
For a decadent touch, sprinkle with extra shaved parmesan and a drizzle of truffle oil right before serving.

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Recipe by

Chloe Hayes

Specialises in American cuisine

Chloe makes mac and cheese with a breadcrumb topping and a hint of nutmeg. She is a comfort food queen.

Describe yourself in three words: Cheesy, golden, nutmeg surprise.