This Truffle Mac and Cheese is a deliciously decadent comfort food and easier to make than you think!
The creamy cheese sauce is made with rich white cheddar cheese, nutmeg, and natural truffle oil and then topped with a crunchy breadcrumb topping for an extra flavorful, totally elevated spin on the classic.
I used to shy away from recipes with truffle flavor in them because it felt too fancy or scary. But then I realized that truffle oil is easy to find and could be added to a variety of simple dishes, like this truffle mac and cheese recipe!
Just make your creamy white cheddar sauce, add a splash of truffle oil, mix in your cooked pasta, and top with some homemade toasted bread crumbs. So easy and SO indulgent!
What’s In Truffle Mac and Cheese
- Truffle oil: You can find real truffle oil at most grocery stores or online. It adds a unique, earthy flavor to this dish. Remember that a little goes a long way!
- Pasta: We used shells for our pasta as it holds the cheese sauce well. You can use any shape you like. Just make sure to cook it al dente.
- Sharp white cheddar cheese: We recommend using white cheddar cheese because the cheese pairs well with truffle. Try not to use a super strong or funky type of cheese for this recipe.
- Heavy cream: We used heavy cream for the cheese sauce for this recipe, as it creates a super rich and creamy sauce.
Easy Ingredient Swaps & Tasty Additions
There are numerous ways to customize this easy truffle mac recipe to fit your personal taste and the ingredients you have available at home.
- White truffle oil: You can always use black truffle oil if you have to.
- Heavy cream: We’re big fans of using it to create a rich and creamy sauce, but you can always switch it out for whole milk as well.
- Panko breadcrumbs: These can be substituted with regular breadcrumbs, or you can even add in some bacon bits for an extra layer of flavor!
- Tasty additions: Add some chopped herbs like thyme or parsley to the cheese sauce for a fresh and herbaceous twist. Or even add in some of your favorite spices like garlic powder, onion powder, or cayenne pepper for a spicier kick!
Truffle Oil
Keep a jar of truffle oil in your cupboard for an easy way to add a bit of truffle flavor to so many different recipes. You only use a little bit at a time so it lasts forever!
Top Tips for Perfect Truffle Mac and Cheese
A little goes a long way with truffle oil. We would recommend you try the sauce before adding any more. To add more, start with ½ teaspoon increments.
We highly recommend serving this recipe immediately. It is best hot, creamy, and right away!
Keep in mind that the sauce may thicken as it sits, so you can always add a splash of milk or cream to thin it out if needed.
Best
Mac and Cheese Sauce
No matter if you’re making stovetop mac and cheese or baked mac and cheese, this is the best mac and cheese sauce on the internet!
How to Store Truffle Mac and Cheese
Let your white truffle mac and cheese cool completely. Then, transfer into an airtight container and store in the fridge for up to 3 days.
Serving Suggestions
This truffle mac and cheese is a perfect dish to serve next to a protein like our Creamy Garlic Chicken, Cheez-It Breaded Chicken Fingers, or Parmesan Crusted Pork Chops.
You could also balance out this rich and decadent dish with a fresh side salad! Our Cucumber Tomato Feta Salad, Arugula Goat Cheese Salad, or Beet Goat Cheese Salad will all pair perfectly with this truffle mac and cheese.
Truffle Mac and Cheese
Ingredients
- 8 oz. medium shells uncooked
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- 2 cups heavy cream
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- ⅛ teaspoon ground mustard
- ⅛ teaspoon ground nutmeg
- 3 teaspoons truffle oil
- 8 oz. shredded sharp white cheddar ~2 cups
Topping
- 2 tablespoons unsalted butter
- ½ cup panko bread crumbs
- 2 tablespoons fresh parsley minced
Instructions
- Bring a large pot of salted water to a boil and cook the medium shells according to the package instructions.
- In a large saucepan create your roux by heating 1 tablespoon of butter and 1 tablespoon of flour. Cook for 1 minute or until combined.
- Next, slowly whisk in the heavy cream. Continue whisking until all of the lumps are gone and the sauce is smooth.
- Whisk in the salt, pepper, nutmeg, truffle oil, and white cheddar cheese.
- Fold in the noodles. Set aside.
Topping
- Melt 2 tablespoons of butter in a large skillet.
- When the butter is completely melted add the panko and cook for 3 to 5 minutes, or until the panko is golden brown.
- Take off the heat and add in the minced parsley.
- Top the mac and cheese and serve immediately.
Tips & Notes
- A little goes a long way with truffle oil. We would recommend you try the sauce before adding anymore. To add more, start with ½ teaspoon increments.
At first glance, I thought this was kind of pretentious and snooty, you know? Like, who needs a truffle mac and cheese, right? Well. I’m telling you to try it! It’s out-of-the-ordinary, for sure, and quite rich so you’ll want to make sure you serve this as a side rather than a main course. Gawd, as a main course, I think this would stop your heart or at a minimum instantaneously add 2-4 inches to your hips!
So, my hubs loved it, and so did I. We ended up sharing most of it with family because we didn’t want to waste it (not cheap) and it can’t be frozen. It’s rich and delicious. I’ll be making this one again, for sure!
Yahoo for truffle mac and cheese!