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Indulge in Creamy Luxury with Truffle Mac and Cheese

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Learn how to make delicious Truffle Mac and Cheese. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 12 ounces elbow macaroni (or your favorite pasta shape)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream, warmed
  • 2 cups sharp white cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded (substitute with Swiss or fontina if needed)
  • 1/2 cup Parmesan cheese, grated
  • 2 teaspoons truffle oil (white or black, depending on preference)
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup panko breadcrumbs (optional, for topping)
  • Fresh parsley, chopped (for garnish)

If you’re looking to keep it lighter, you can swap half the cream for extra milk, though it won’t be quite as rich. And if you don’t have truffle oil on hand, a tiny teaspoon of finely grated fresh truffle (if you’re lucky enough to find it) or a pinch of mushroom powder can add similar depth.

Instructions

  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside. Don’t rinse — the starch helps your cheese sauce cling.
  2. In a large saucepan over medium heat, melt the butter until it’s bubbling but not browned, about 2 minutes. Stir in the flour using a whisk, cooking for 1-2 minutes to form a roux. You’re aiming for a slightly nutty aroma without letting it darken.
  3. Slowly pour in the warmed milk and cream, whisking constantly to avoid lumps. Continue cooking, stirring frequently, until the sauce thickens and coats the back of a spoon — about 5-7 minutes. This is your base, rich and silky.
  4. Reduce heat to low and stir in the Dijon mustard, salt, and pepper. Gradually add the shredded cheddar, Gruyère, and Parmesan, stirring gently until melted and smooth. Taste as you go — cheese varies, and you’ll know when it’s just right.
  5. Remove the sauce from heat and drizzle in the truffle oil, folding it in carefully so the flavor doesn’t overpower. This step always feels like a little secret gift to the dish.
  6. Add the drained macaroni to the cheese sauce, stirring gently to coat every piece. If you remember Mama Lu’s advice, “Add a little love and don’t rush,” you’ll find it turns out better.
  7. If you like a crispy topping, preheat your oven to 375°F. Transfer the mac and cheese to a buttered baking dish, sprinkle the panko breadcrumbs evenly over the top, and bake for 15-20 minutes until golden and bubbly. Otherwise, serve it straight from the stove for that creamy, cozy feel.
  8. Garnish with freshly chopped parsley and serve warm. Spoon in slow, savor every bite.

Find it online: https://claracooking.com/truffle-mac-and-cheese/