Truffle Mac Cheese (Printable)

Velvety four-cheese sauce coats tender macaroni, finished with shaved truffle and fragrant truffle oil drizzle.

# Ingredient List:

→ 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 and 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, for garnish (optional)

# How to Make:

01 - Preheat oven to 390 degrees Fahrenheit. 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 instructions. Drain thoroughly 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 turns pale golden.
04 - Gradually whisk in 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.
05 - Remove from heat and add Gruyère, cheddar, Fontina, and Parmesan cheeses. Stir until completely melted and smooth. Mix in Dijon mustard, black pepper, salt, and nutmeg.
06 - Add cooked macaroni to the cheese sauce and stir thoroughly to coat all pasta evenly.
07 - Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, 2 tablespoons Parmesan cheese, and melted butter. Sprinkle the mixture evenly over the pasta surface.
09 - Place in preheated oven and bake for 15 to 20 minutes until the top is golden brown and the sauce is bubbling at the edges.
10 - Remove from oven and drizzle black truffle oil over the surface. Scatter shaved truffle evenly across the top. Allow to rest for 5 minutes before serving. Garnish with chives if desired.

# Expert Tips:

01 -
  • A velvety four-cheese sauce that tastes restaurant-quality but feels totally manageable in your own kitchen.
  • The truffle finish transforms it from weeknight dinner into something you'd actually order at a fancy bistro.
  • It comes together in under an hour, so you can impress people without spending your entire evening cooking.
02 -
  • Don't skip the resting period—rushing to serve means you'll burn your mouth and miss half the flavors.
  • If your sauce breaks or gets grainy, you added cheese at too high a temperature; next time remove from heat before adding cheese and you'll never have this problem again.
  • The breadcrumb topping can be made hours ahead and sprinkled on right before baking, which is a lifesaver when you're timing dinner for guests.
03 -
  • Grate your cheeses fresh from the block rather than using pre-shredded—the anti-caking agents in pre-shredded cheese prevent it from melting into a smooth sauce.
  • Warm your milk slightly before whisking it into the roux; cold milk can cause lumps that are nearly impossible to fix.
  • Save a handful of cooked pasta water before draining—if your sauce ever seems too thick, a splash of this starchy water loosens it perfectly without breaking the cheese.
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