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Truffle Mac and Cheese Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine Pasta and Sauce: Fold the cooked pasta shells into the cheese sauce, making sure they are well coated. Set aside to keep warm.
  6. 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.
  7. Finish Topping: Remove the skillet from heat and stir in 2 tablespoons of minced fresh parsley into the toasted panko breadcrumbs.
  8. 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

Find it online: https://cheflenacooks.com/truffle-mac-and-cheese-recipe/