Description
Indulge in this luxurious Truffle Mac and Cheese recipe featuring creamy cheddar and Gruyere cheeses infused with fragrant white truffle oil. A crispy golden breadcrumb topping elevates this classic comfort dish, perfect for special occasions or a decadent everyday treat.
Ingredients
Scale
Macaroni and Cheese Base
- 1 lb elbow macaroni, uncooked
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 3 ¼ cups milk (any kind)
- 2 cups half and half
- 3 cups extra sharp white cheddar, shredded
- 2 cups Gruyere cheese, shredded
- 1 tablespoon white truffle oil
- ½ cup freshly shredded Parmesan cheese
Breadcrumb Topping
- 1 cup breadcrumbs or panko
- 2 tablespoons butter, melted
- 1 tablespoon white truffle oil
Instructions
- Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking the mac and cheese later.
- Cook Macaroni: Boil the elbow macaroni according to package instructions until al dente. Drain well and set aside.
- Prepare Sauce Base: In a medium saucepan over medium heat, melt ¼ cup butter. Stir in the flour, garlic powder, salt, and pepper and cook for 2 minutes to form a roux.
- Add Dairy: Slowly whisk in the milk and half and half, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 1 minute until slightly thickened.
- Incorporate Truffle Oil and Cheeses: Remove the saucepan from heat and stir in 1 tablespoon white truffle oil. Add shredded cheddar and Gruyere cheeses, stirring gently until melted and smooth.
- Combine Pasta and Cheese Sauce: Toss the cooked macaroni in the cheese sauce until fully coated. Pour half of this mixture into a greased 9×13 inch baking dish, sprinkle ¼ cup Parmesan cheese over the top, then add the remaining pasta and top with the rest of the Parmesan cheese.
- Prepare Breadcrumb Topping: In a skillet or the previously used saucepan, combine the breadcrumbs, melted butter, and 1 tablespoon white truffle oil. Cook over medium-high heat, stirring constantly, until breadcrumbs are golden brown and fragrant.
- Assemble and Bake: Evenly sprinkle the toasted breadcrumb topping over the mac and cheese. Bake in the preheated oven for 15-20 minutes until bubbly and golden on top.
- Serve: Remove from oven and serve warm for a rich and satisfying meal.
Notes
- Make Ahead: Prepare the cheese sauce and cook the noodles up to 2 days in advance. Store both separately in the refrigerator until ready to combine and bake.
- Freezing: Assemble the mac and cheese but do not bake. Cool completely, cover tightly with plastic wrap and foil, and freeze for up to 2-3 months. Thaw fully in the refrigerator before baking as directed.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
