Classic Truffle Mac and Cheese
Indulge in this rich and creamy truffle mac and cheese, featuring a luxurious cheese sauce infused with aromatic truffle oil and perfectly cooked elbow macaroni.
Equipment
- Large pot
- Large saucepan or Dutch oven
- Whisk
Ingredients
Main Ingredients
- 1 pound elbow macaroni or other small pasta
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warmed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
- nutmeg Pinch
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1-2 tablespoons white truffle oil or black truffle paste, to preference
Instructions
Steps
- Bring a large pot of salted water to a rolling boil, then add the macaroni and cook until al dente according to package directions. Drain the pasta well and set it aside, ensuring not to rinse it.
- In a large saucepan or Dutch oven, melt the butter over medium heat, then sprinkle in the flour. Whisk continuously for 1-2 minutes to create a pale golden, smooth roux.
- Gradually pour in the warm milk, whisking constantly to prevent lumps, and continue whisking until the sauce thickens and gently simmers, which should take about 5-7 minutes.
- Remove the saucepan from the heat and stir in the Dijon mustard, salt, pepper, and nutmeg to season the béchamel sauce.
- Add the shredded cheddar, Gruyère, and Parmesan cheeses to the béchamel, and stir continuously until all the cheese is completely melted and the sauce is smooth and creamy.
- Stir in the white truffle oil (or black truffle paste) until well combined, starting with 1 tablespoon and adding more to suit your taste preference.
- Add the cooked macaroni to the truffle cheese sauce and gently stir until every piece of pasta is thoroughly coated.
- Taste and adjust the seasoning as needed, then serve immediately, optionally garnished with fresh parsley.
Notes
For an extra depth of flavor, you can lightly toast the flour when making the roux, being careful not to burn it. If you prefer a milder cheese flavor, you can adjust the ratios of cheddar and Gruyère. To prevent a grainy sauce, ensure your milk is warm when you add it to the roux, and melt the cheeses over low heat, stirring constantly. You can also mix in cooked bacon bits or breadcrumbs for added texture and flavor. This dish is best served immediately as the sauce can thicken upon cooling. Be mindful when adding truffle oil, as a little goes a long way and can easily overpower the dish.