White Truffle Mac and Cheese is like your classic mac and cheese but with a fancy twist. It’s creamy, cheesy, and has a delicate aroma of white truffle that makes every bite feel extra special. The pasta is perfectly coated in a smooth, rich sauce that’s both comforting and a little bit fancy.
I love making this dish when I want something cozy but also want to impress without too much effort. The white truffle adds a subtle earthiness that changes the whole vibe of regular mac and cheese. I usually add a bit of crispy breadcrumb topping for a nice crunch that pairs so well with the creamy sauce.
My favorite way to enjoy it is fresh out of the oven, when it’s bubbling hot and golden on top. It’s the kind of meal that everyone asks for again and again, whether for a casual dinner or a special occasion. If you like mac and cheese and want to try something a little different, this is a perfect go-to!
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Key Ingredients & Substitutions
Pasta: I like elbow macaroni or cavatappi because their shapes hold the sauce well. If you want, penne or shells would work too. Just avoid very thin pasta that won’t hold the sauce as nicely.
Cheese: White cheddar and Gruyère create a creamy, flavorful base. Parmesan adds a nice sharpness. If you can’t find Gruyère, Fontina or mozzarella are good substitutes for meltiness.
White Truffle Oil: This is the star for that special aroma. Go slow—start with 1 teaspoon and add more if needed. You can also use shaved fresh white truffle if you have access to it, but white truffle oil is easier to find and lasts longer.
Panko Breadcrumbs: They give the topping that perfect crunchy contrast. You can swap with regular breadcrumbs or crushed crackers if needed.
How Can I Make a Smooth, Creamy Cheese Sauce Without Lumps?
The key to a silky cheese sauce is in the roux and slow mixing. Follow these simple tips:
- After melting butter, whisk in flour and stir for 1-2 minutes. This cooks out the raw flour taste.
- Add warm milk and cream slowly while whisking constantly. This helps avoid lumps.
- Keep stirring on medium heat until the sauce thickens—about 5-7 minutes.
- Remove from heat before adding cheese. Stir cheese in gently so it melts smoothly without clumping.
- If lumps form, keep whisking on low heat gently—they usually dissolve after a minute.
Patience is key! Taking your time with each step guarantees that rich, creamy sauce you want in your mac and cheese.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without crowding.
- Whisk – helps you mix the roux and sauce smoothly, avoiding lumps.
- Large saucepan – ideal for making the cheese sauce in one spot.
- Oven-safe baking dish – for baking the mac and cheese until bubbly and golden.
- Mixing bowl – to toss panko breadcrumbs with melted butter for a crunchy topping.
- Measuring cups and spoons – to get your ingredients just right, especially for truffle oil.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, salty contrast that pairs well with truffle.
- Stir in sautéed mushrooms to echo the earthy truffle flavor and add texture.
- Use fontina cheese instead of Gruyère for a milder, creamier cheese sauce.
- Mix in a pinch of nutmeg or white pepper for a subtle warm spice note that enhances creaminess.
How to Make White Truffle Mac and Cheese
Ingredients You’ll Need:
Pasta & Sauce:
- 12 oz elbow macaroni or cavatappi pasta
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
Cheeses & Flavorings:
- 2 cups shredded white cheddar cheese
- 1 cup shredded Gruyère cheese
- ½ cup grated Parmesan cheese
- 1-2 tsp white truffle oil (adjust to taste)
- Salt and freshly ground black pepper, to taste
Topping:
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted (for breadcrumb topping)
- Fresh parsley, finely chopped (optional, for garnish)
Time You’ll Need:
About 15 minutes of prep time plus 20-25 minutes baking time. This includes boiling the pasta, making the cheese sauce, assembling, and baking until the topping is golden and bubbly. It’s straightforward and not too time-consuming!
Step-by-Step Instructions:
1. Prepare Pasta and Oven:
Start by preheating your oven to 375°F (190°C). Butter a baking dish large enough for the mac and cheese. Cook the pasta in salted boiling water for 1-2 minutes less than package directions so it stays firm. Drain and set aside.
2. Make the Cheese Sauce:
In a large saucepan on medium heat, melt the 3 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly until lightly golden.
Slowly whisk in the warmed milk and heavy cream, stirring to remove lumps. Keep whisking until the sauce thickens, about 5-7 minutes.
Turn the heat to low and add the shredded cheddar, Gruyère, and Parmesan cheese. Stir continuously until fully melted and smooth. Remove from heat.
3. Add Truffle and Combine:
Stir in the white truffle oil and add salt and freshly ground black pepper to your liking. Remember that the cheeses add salt, so taste carefully.
Mix the drained pasta gently into the sauce, coating each piece nicely.
4. Assemble and Bake:
Pour the cheesy pasta into the buttered baking dish. In a small bowl, combine panko breadcrumbs with melted butter, then sprinkle evenly over the top.
Bake for 20-25 minutes or until the topping is golden brown and the cheese sauce is bubbly.
5. Serve:
Let it cool for a few minutes after baking. If you like, sprinkle with fresh parsley for a pop of color and freshness. Serve warm and enjoy your creamy, flavorful white truffle mac and cheese!
Can I Use Different Pasta Shapes for This Mac and Cheese?
Absolutely! While elbow macaroni or cavatappi work best for holding the sauce, you can also use penne, shells, or rotini. Just make sure to cook the pasta slightly under al dente to avoid mushiness after baking.
How Should I Store Leftover Mac and Cheese?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave, adding a splash of milk or cream to keep it creamy.
Can I Skip the White Truffle Oil?
You can omit the truffle oil if you don’t have it, but it’s what gives this dish its signature aroma and flavor. Consider adding a little garlic powder or mushroom powder as a subtle alternative.
Can I Prepare This Dish Ahead of Time?
Yes! You can assemble the mac and cheese and breadcrumb topping in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready, just bake it longer—about 30-35 minutes—to ensure it’s heated through and bubbly.
