Introduction

This Truffle Mac and Cheese is a deliciously decadent twist on the classic comfort food. Creamy white cheddar cheese is combined with aromatic truffle oil and warm spices, then topped with a crispy breadcrumb crust for a tasty, elevated dish that’s surprisingly easy to prepare.

A close-up view of a creamy two-layer pasta dish served in a round white bowl on a white marbled surface, with a woman's hand holding a silver spoon scooping up the pasta. The bottom layer consists of cheesy pasta with a smooth, creamy white texture, while the top layer is a crumbly golden-brown breadcrumb topping sprinkled with small green herb bits, adding texture and color contrast. The dish shows the mixture of creamy and crunchy textures together, with parts of the breadcrumbs scattered on the pasta. Photo taken with an iphone --ar 4:5 --v 7

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)
2 tablespoons unsalted butter
½ cup panko bread crumbs
2 tablespoons fresh parsley (minced)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the medium shells according to the package instructions. Drain and set aside.
Step 2: In a large saucepan, melt 1 tablespoon of butter over medium heat. Stir in 1 tablespoon of flour and cook for about 1 minute until well combined and slightly bubbly.
Step 3: Slowly whisk in the heavy cream, continuing to whisk until the sauce is smooth and free of lumps.
Step 4: Stir in the salt, cracked black pepper, ground mustard, ground nutmeg, truffle oil, and shredded cheddar cheese until the cheese melts and the sauce is creamy.
Step 5: Fold the cooked noodles gently into the cheese sauce. Set aside while you prepare the topping.
Step 6: In a large skillet, melt 2 tablespoons of butter over medium heat. Once melted, add the panko bread crumbs and cook, stirring frequently, for 3 to 5 minutes until the crumbs are golden brown.
Step 7: Remove the skillet from the heat and stir in the minced fresh parsley.
Step 8: Sprinkle the breadcrumb topping evenly over the macaroni and cheese. Serve immediately while warm and enjoy.

Tips & Variations

For a richer flavor, use a blend of white cheddar and Gruyere cheese.
If truffle oil is unavailable, a small amount of truffle salt can be used as a substitute.
For extra crispiness, place the assembled mac and cheese under the broiler for 1-2 minutes, watching carefully to avoid burning.
Add cooked mushrooms or caramelized onions for more depth and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat, adding a splash of cream or milk if the sauce has thickened. The breadcrumb topping is best fresh but can be re-crisped under the broiler briefly.

How to Serve

A close-up view of a white bowl filled with creamy macaroni and cheese, topped with a golden brown crispy breadcrumb layer sprinkled with small bits of green herbs. The pasta underneath is a soft pale yellow color, coated evenly with cheese sauce. A woman's hand is holding a silver spoon digging into the dish, scooping up a creamy mix of pasta and crunchy topping. The bowl is set on a white marbled surface with a striped cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like elbow macaroni, cavatappi, or shells works well as they hold the sauce nicely.

Is truffle oil necessary?

Truffle oil adds a distinctive earthy flavor but can be omitted or replaced with a small amount of truffle salt for a subtler effect.

Truffle Mac and Cheese Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

This Truffle Mac and Cheese is a decadent take on the classic comfort food, featuring medium shell pasta coated in a creamy white cheddar and truffle oil sauce. Enhanced with ground nutmeg for warmth and topped with a golden, buttery panko breadcrumb crust mixed with fresh parsley, this recipe is simple to prepare and brings an elegant twist to a family favorite.

Author: Lena
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pasta

8 oz. medium shells (uncooked)

Sauce

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

Cook Pasta: Bring a large pot of salted water to a boil and cook the medium shells according to the package instructions until al dente. Drain and set aside.
Make Roux: In a large saucepan over medium heat, melt 1 tablespoon of unsalted butter. Add 1 tablespoon of all-purpose flour and cook, stirring constantly, for about 1 minute until combined and slightly bubbling to form the roux.
Prepare Cheese Sauce: Slowly whisk in 2 cups of heavy cream into the roux, continuing to whisk until the mixture is smooth and free of lumps. Bring to a gentle simmer.
Season and Add Cheese: Whisk in 1 teaspoon salt, 1 teaspoon cracked black pepper, ⅛ teaspoon ground mustard, ⅛ teaspoon ground nutmeg, and 3 teaspoons of truffle oil. Then stir in 8 oz. shredded sharp white cheddar cheese until fully melted and smooth.
Combine Pasta and Sauce: Fold the cooked pasta shells into the cheese sauce, making sure they are well coated. Set aside to keep warm.
Prepare Topping: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add ½ cup panko bread crumbs and cook, stirring frequently, for 3 to 5 minutes or until the panko is golden brown and crisp.
Finish Topping: Remove the skillet from heat and stir in 2 tablespoons of minced fresh parsley into the toasted panko breadcrumbs.
Serve: Spoon the mac and cheese into serving dishes and sprinkle the parsley panko topping evenly over the top. Serve immediately while hot and enjoy the rich, creamy flavors enhanced by the crunchy topping.

Notes

Use medium shells or similarly shaped pasta to hold the creamy sauce well.
Do not overcook the pasta to avoid mushiness; al dente texture works best.
Fresh parsley in the topping adds vibrant color and fresh flavor.
Adjust the amount of truffle oil according to your preference for a stronger or milder truffle flavor.
This recipe is best served immediately to maintain the crunchy topping texture.
You can substitute the white cheddar with sharp yellow cheddar if preferred, but white cheddar provides a milder, more delicate flavor that pairs well with truffle.

Keywords: truffle mac and cheese, creamy mac and cheese, comfort food, truffle oil recipe, cheesy pasta