White Truffle Mac and Cheese is the perfect comfort food with a little twist of fancy. It’s creamy, cheesy, and rich pasta mixed with the unique, fragrant flavor of white truffle oil. The cheese melts into every nook of the macaroni, creating a smooth and dreamy texture that you just want to scoop right up.
I love making this dish when I want something cozy but also a bit special. The white truffle oil adds that subtle earthiness that turns regular mac and cheese into something a little more memorable without being overpowering. A little drizzle goes a long way, so I always start with just a bit and add more if needed, making sure it doesn’t steal the spotlight from the cheese.
This mac and cheese is great for a simple dinner at home but also for sharing with friends when you want to impress without the fuss. I usually serve it with a fresh green salad or some roasted veggies to balance out the richness. It’s the kind of dish that brings everyone together and makes even a regular night feel a bit more special.
Key Ingredients & Substitutions
White truffle oil: This ingredient gives the dish its unique, luxurious flavor. Use it sparingly because it’s strong. If you don’t have white truffle oil, black truffle oil works, but start with less.
Cheeses: The combo of sharp white cheddar, Gruyère, and Parmesan makes the sauce rich and flavorful. You can swap Gruyère with Fontina or Emmental if needed. For Parmesan, Pecorino Romano is a nice alternative.
Pasta: Elbow macaroni is classic and holds the sauce well. Cavatappi is great too because its twists trap cheese. Penne or shells can work if that’s what you have.
Panko breadcrumbs: These add a crispy, golden topping. If you don’t have panko, regular breadcrumbs work but won’t be as crunchy. For gluten-free, use gluten-free breadcrumbs or crushed nuts.
How Do You Make a Smooth and Creamy Cheese Sauce?
The cheese sauce is key, so here’s how to nail it:
- Melt butter over medium heat then whisk in flour to make a roux. Cook 1-2 minutes until smooth and no flour smell remains.
- Add milk slowly while whisking continuously to avoid lumps. Keep stirring until it thickens and bubbles.
- Turn heat to low and add cheeses gradually. Stir each handful until melted before adding more.
- Remove from heat before adding truffle oil to keep its flavor fresh and bright.
- Taste and adjust salt, pepper, and truffle oil carefully. Less is more with truffle oil!
Taking time with the roux and stirring well prevents lumps and ensures a silky sauce that hugs each pasta piece perfectly.
Equipment You’ll Need
- Large pot – for boiling the pasta; a roomy pot helps prevent sticking and cooking evenly.
- Whisk – perfect for stirring the roux and milk to keep the sauce smooth and lump-free.
- Large saucepan – to make the cheese sauce; choose one with a thick base to avoid burning.
- Butter knife or spoon – to spread butter in the baking dish and mix ingredients smoothly.
- 8×8-inch baking dish – roomy enough to hold the mac and cheese while crisping the topping nicely in the oven.
- Mixing bowl – to combine panko breadcrumbs with butter and Parmesan for the crunchy topping.
- Oven mitts – for safely handling the hot baking dish when removing it from the oven.
Flavor Variations & Add-Ins
- Add cooked crispy pancetta or bacon for a salty, smoky crunch that pairs well with the truffle flavor.
- Stir in sautéed wild mushrooms like shiitake or cremini to deepen the earthy notes and add texture.
- Swap Gruyère for fontina cheese for a milder, creamier taste if you prefer gentler flavors.
- Mix in steamed asparagus or peas near the end for a fresh pop of color and a bit of sweetness.
White Truffle Mac and Cheese
Ingredients You’ll Need:
Pasta:
- 1 pound elbow macaroni or cavatappi pasta
Cheese Sauce:
- 4 cups whole milk
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 2 cups sharp white cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 3/4 cup Parmesan cheese, grated
- 2 tablespoons white truffle oil (start with 1 tablespoon, adjust to taste)
Topping:
- 1 cup panko breadcrumbs
- 1 tablespoon unsalted butter, melted (for mixing with breadcrumbs)
- 1/4 cup Parmesan cheese, grated (for topping)
Garnish (optional):
- 1 tablespoon fresh parsley, finely chopped
How Much Time Will You Need?
This White Truffle Mac and Cheese recipe takes about 15 minutes to prepare, plus about 25 minutes baking time. Allow an extra 5 minutes for resting before serving. It’s a straightforward recipe that’s quick to assemble, with the oven doing the rest of the work to create a delicious, golden crust.
Step-by-Step Instructions:
1. Cooking the Pasta:
Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Drain the pasta well and set it aside.
2. Making the Cheese Sauce:
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until smooth and fragrant without any raw flour smell. Slowly add the milk while whisking continuously to avoid lumps. Let the sauce cook, stirring frequently, until it thickens and starts bubbling, about 5 to 7 minutes. Lower the heat, season with salt, pepper, and garlic powder if using.
Gradually stir in the white cheddar, Gruyère, and 3/4 cup Parmesan until fully melted and silky smooth. Remove the sauce from the heat and gently stir in 1 tablespoon of white truffle oil. Taste and add more truffle oil carefully, as its flavor should be subtle.
3. Assembling and Baking:
Add the cooked pasta to the cheese sauce, stirring gently until all pasta is well coated. Transfer the mixture into a buttered baking dish.
In a small bowl, combine the panko breadcrumbs, melted butter, and remaining 1/4 cup Parmesan cheese. Sprinkle this topping evenly over the mac and cheese. Bake in the preheated oven for 20 to 25 minutes, until the top is golden and crispy.
Remove from the oven and let rest for about 5 minutes. Garnish with fresh parsley if desired, then serve warm and enjoy your creamy, decadent White Truffle Mac and Cheese!
Can I Use Frozen Pasta for This Recipe?
It’s best to use freshly cooked pasta for the creamiest texture. If using frozen cooked pasta, thaw it completely and drain any excess water before mixing with the cheese sauce to avoid a watery dish.
How Should I Store Leftovers?
Store any 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 if the sauce feels too thick.
Can I Make This Ahead of Time?
Yes! Prepare the mac and cheese up to the baking step, cover it tightly, and refrigerate overnight. When ready, add the breadcrumb topping and bake as directed.
What If I Don’t Have White Truffle Oil?
You can skip the truffle oil or substitute with a small drizzle of black truffle oil or a pinch of truffle salt. Just use sparingly to avoid overpowering the cheese flavors.
