White Truffle Mac and Cheese is a rich and creamy twist on the classic comfort food we all love. The star of the show here is the subtle, earthy flavor of white truffle oil that makes every bite feel a little more special. Combined with gooey melted cheese and tender pasta, this dish is all about warm, comforting flavors with a luxurious touch.
I love making this mac and cheese when I want to impress friends but keep things simple in the kitchen. The truffle oil adds an elegant note without needing a lot of fancy ingredients or complicated steps. Plus, the creamy cheese sauce is so satisfying that it never fails to get a big smile around the table.
My favorite way to enjoy this is straight from the oven, when the top is perfectly golden and bubbly. Sometimes I add a little crispy breadcrumb topping for a nice crunch that balances the creaminess. It’s one of those dishes that feels casual and cozy but also a bit fancy—perfect for a special weeknight or weekend treat.
Key Ingredients & Substitutions
Pasta: Elbow macaroni or cavatappi both work well here. They hold sauce nicely. If you don’t have these, penne or shells make good substitutes.
Cheese: Gruyère and white cheddar bring creamy and sharp flavors. Parmesan adds a nutty note. If you want, swap cheddar for fontina or mozzarella for a milder taste.
White Truffle Oil: This is what makes the dish special. It has a strong flavor, so start with less and add more if needed. If you don’t have truffle oil, a small drizzle of high-quality olive oil or mushroom powder can add earthiness.
Breadcrumbs: Panko breadcrumbs give a light, crispy topping. You can use regular breadcrumbs or crushed crackers if you like.
How Do I Make a Smooth, Creamy Cheese Sauce Without Clumps?
Making your cheese sauce smooth is key to yummy mac and cheese. Here’s how:
- Start by making a roux: melt butter and whisk in flour for 1-2 minutes. This cooks out the raw flour taste.
- Slowly add warm milk and cream while whisking continuously. This helps prevent lumps.
- Keep whisking until the sauce thickens and coats a spoon — about 5-7 minutes.
- Remove from heat before adding cheese. Stir it in slowly so it melts evenly without getting grainy.
- Avoid boiling once the cheese is added to keep the sauce silky smooth.
These tips have worked well for me every time to get a rich, creamy sauce perfect for baking.
Equipment You’ll Need
- Large pot – perfect for boiling pasta without crowding, so it cooks evenly.
- Whisk – helps you make a smooth cheese sauce by mixing flour and milk without lumps.
- Large saucepan – where you’ll cook the roux and cheese sauce comfortably.
- 9×13 inch baking dish – roomy enough for the mac and cheese to bake evenly and bubble on top.
- Mixing bowl – to toss breadcrumbs with melted butter for a crispy topping.
Flavor Variations & Add-Ins
- Add cooked pancetta or crispy bacon for a salty, meaty crunch that pairs well with the truffle flavor.
- Mix in sautéed mushrooms to enhance the earthy notes and add texture.
- Swap Gruyère for fontina for a milder, creamier cheese experience.
- Stir in fresh spinach or kale just before baking for a boost of color and nutrition.
White Truffle Mac and Cheese
Ingredients You’ll Need:
- 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
- 2 cups shredded Gruyère cheese
- 1 1/2 cups shredded white cheddar cheese
- 1/2 cup freshly grated Parmesan cheese
- 1-2 tsp white truffle oil (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 1 cup panko breadcrumbs
- 2 tbsp melted butter (for breadcrumbs)
- Fresh thyme, finely chopped (optional, for garnish)
How Much Time Will You Need?
This White Truffle Mac and Cheese recipe takes about 15 minutes to prepare, and 25-30 minutes to bake. Including resting time, plan on around 45 minutes before you can enjoy this creamy, delicious dish.
Step-by-Step Instructions:
1. Prepare the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just al dente. Drain and set aside.
2. Make the Cheese Sauce:
In a large saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly to make a roux. Slowly whisk in the warmed milk and cream, continuing to whisk until the sauce thickens, about 5-7 minutes. Remove from heat and stir in Gruyère, white cheddar, and Parmesan until melted and smooth. Add the white truffle oil and season with salt and pepper to taste.
3. Combine and Bake:
Mix the cooked pasta gently into the cheese sauce until evenly coated. Transfer the mixture to a greased 9×13 inch baking dish. In a small bowl, combine panko breadcrumbs with melted butter, then sprinkle evenly over the mac and cheese. Bake in a preheated 350°F (175°C) oven for 25-30 minutes, or until the top is golden and bubbly. Let it rest for 5 minutes, garnish with fresh thyme if desired, and serve warm.
Can I Use Different Pasta Shapes?
Absolutely! While elbow macaroni or cavatappi work best to hold the sauce, you can also use penne, shells, or rigatoni. Just stick to similar cooking times and be sure to drain well.
How Should I Store Leftovers?
Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if it feels too thick.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the mac and cheese through step 8, then cover and refrigerate it for up to 24 hours. Add the breadcrumb topping just before baking to keep it crispy.
What If I Don’t Have White Truffle Oil?
You can omit it or substitute with a small drizzle of high-quality olive oil or a sprinkle of mushroom powder to give an earthy flavor. The dish will still be delicious, just less aromatic.
