White Truffle Mac and Cheese is a creamy, comforting dish that takes classic mac and cheese to a new level with a rich hint of white truffle flavor. The gooey melted cheese and tender pasta come together with a subtle earthiness from the truffle that makes every bite special without being overpowering.
I love making this recipe when I want something cozy but with a little extra something that feels fancy without much fuss. The white truffle oil adds that perfect touch of luxury, and I usually sprinkle a bit of fresh Parmesan on top to really bring out the flavors. It’s my go-to comfort food when I want to treat myself or impress friends without slaving away in the kitchen.
This mac and cheese is great on its own or paired with a simple green salad or roasted veggies to balance out the richness. I find that serving it in small bowls makes it feel like a special treat and keeps everyone coming back for seconds. It’s one of those dishes that feel like a warm hug from the inside out and always gets a thumbs up around my table.
Key Ingredients & Substitutions
Pasta: Elbow macaroni or cavatappi are great as they hold the sauce well. If you can’t find these, penne or shells work nicely too.
Cheeses: Sharp white cheddar adds tang and bite, Gruyère gives nuttiness, and Parmesan brings sharpness. For a twist, try Fontina instead of Gruyère or Pecorino Romano for Parmesan.
White Truffle Oil: This is the star for aroma and earthiness. Use sparingly as it’s strong. If you don’t have white truffle oil, a small drizzle of regular truffle oil or a hint of truffle salt can work.
Panko Breadcrumbs: They create the perfect crispy topping. If you need a gluten-free option, crushed gluten-free crackers or nuts can add crunch.
How Do You Make the Cheese Sauce Smooth and Creamy?
The smooth cheese sauce is key here. First, making a roux by whisking flour into melted butter cooks out raw flour taste and helps thicken the sauce.
- Slowly add warm milk and cream while whisking to avoid lumps.
- Cook on medium heat until thick enough to coat a spoon, about 5 minutes.
- Remove from heat before adding cheese—too much heat can make cheese clump.
- Add cheese gradually, stirring gently until melted and smooth.
- Finish with truffle oil last, mixing in just before combining with pasta.
Take your time with each step and this sauce will come out silky, rich, and perfect for baked mac and cheese.
Equipment You’ll Need
- Large pot – to cook the pasta evenly without sticking.
- Whisk – helps you make a smooth, lump-free cheese sauce.
- Medium saucepan – perfect size for making your roux and cheese sauce.
- Butter knife or spatula – useful for mixing and scraping down the sides.
- Oven-safe baking dish – so you can bake the mac and cheese to a crispy golden top.
- Measuring cups and spoons – to get the ingredients just right for rich flavor.
- Mixing bowl – handy for tossing panko breadcrumbs with butter before topping.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a salty, smoky touch that pairs well with truffle aroma.
- Stir in sautéed mushrooms for extra earthiness and texture, enhancing the truffle flavor.
- Swap Gruyère for fontina cheese to get a creamier, milder cheese taste.
- Mix in roasted garlic or caramelized onions for a sweet, savory boost that deepens the sauce.
White Truffle Mac and Cheese
Ingredients You’ll Need:
Pasta and Sauce:
- 12 oz elbow macaroni or cavatappi pasta
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk (warmed)
- 1 cup heavy cream (warmed)
Cheese Mix:
- 2 cups shredded sharp white cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese, plus extra for topping
Flavor and Toppings:
- 1-2 tsp white truffle oil (to taste)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and freshly ground black pepper, to taste
- 1 cup panko breadcrumbs
- Fresh thyme sprigs for garnish (optional)
Time Needed
This dish takes about 15 minutes to prepare and 25-30 minutes to bake, totaling roughly 45 minutes. It’s quick to put together but bakes to a delicious golden top that’s worth the wait!
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Butter a medium-large baking dish to keep the mac and cheese from sticking.
2. Cook the Pasta:
Bring a large pot of salted water to a boil, and cook the pasta until al dente according to package instructions. Drain the pasta and set it aside.
3. Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook continuously for about 2 minutes, creating a roux – this will help thicken your sauce.
Slowly add the warmed milk and cream while whisking constantly to avoid lumps. Cook the mixture until it thickens and coats the back of a spoon, about 5 minutes.
Remove the sauce from heat, then stir in garlic powder, onion powder, salt, pepper, and start with 1 teaspoon of white truffle oil (adding more later if desired). Mix in the cheddar, Gruyère, and Parmesan cheese until melted and smooth.
4. Combine Pasta and Sauce:
Gently fold the cooked pasta into the cheese sauce, making sure every piece is coated with creamy goodness.
5. Assemble and Bake:
Pour the mac and cheese mixture into your prepared baking dish.
Mix panko breadcrumbs with about 1 tablespoon melted butter, then sprinkle this mixture evenly over the top of the mac and cheese for a crunchy topping.
Bake uncovered for 25-30 minutes or until the top is golden brown and crispy.
6. Finish and Serve:
Let your baked mac and cheese cool slightly before serving. Garnish with fresh thyme sprigs for a lovely aroma and a pop of color if you like.
Enjoy the rich, creamy, and luxurious taste of white truffle mac and cheese!
Can I Use Frozen Pasta for This Recipe?
It’s best to use freshly cooked pasta for the creamiest results. If you use frozen pasta, thaw it completely and pat dry to remove excess moisture before mixing with the cheese sauce.
How Should I Store Leftover Mac and Cheese?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk or cream if the sauce feels too thick.
Can I Bake This Mac and Cheese Without a Crispy Topping?
Absolutely! You can skip the panko topping if you prefer a softer texture. Just bake the dish as usual or heat it on the stovetop after mixing the pasta and sauce.
How Much White Truffle Oil Should I Use?
Start with 1 teaspoon of truffle oil and taste your sauce. White truffle oil is potent, so add more gradually—up to 2 teaspoons—to avoid overpowering the dish.
