Save A decadent twist on the classic comfort food, this creamy macaroni and cheese is elevated with aromatic truffle oil and a blend of luxurious cheeses.
I first made this for my vegetarian friends on a chilly evening and watched everyone go back for seconds. Truffle oil takes the beloved macaroni and cheese to indulgent new heights.
Ingredients
- Pasta: 350 g (12 oz) elbow macaroni
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 500 ml (2 cups) whole milk, 120 g (1 cup) grated Gruyère cheese, 120 g (1 cup) grated sharp white cheddar cheese, 60 g (½ cup) grated Parmesan cheese, 1 tsp Dijon mustard, 1 tsp sea salt, ½ tsp freshly ground black pepper, 1½ tbsp truffle oil (plus more for drizzling)
- Topping: 60 g (½ cup) panko breadcrumbs, 1 tbsp unsalted butter (melted), 2 tbsp grated Parmesan cheese, 1 tbsp chopped fresh parsley (optional)
Instructions
- Preheat:
- Preheat the oven to 200°C (400°F). Butter a medium baking dish (about 2 liters/2 quarts).
- Cook Pasta:
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Make Roux:
- In a large saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute.
- Add Milk:
- Gradually whisk in the milk, stirring constantly until smooth and slightly thickened, about 3–4 minutes.
- Finish Cheese Sauce:
- Remove from heat. Stir in Gruyère, cheddar, Parmesan, Dijon mustard, salt, pepper, and truffle oil until the cheese is melted and the sauce is smooth.
- Combine with Pasta:
- Add the cooked macaroni to the sauce and stir to coat evenly.
- Transfer:
- Pour the mixture into the prepared baking dish.
- Prepare Topping:
- In a small bowl, mix panko breadcrumbs with melted butter and 2 tbsp Parmesan. Sprinkle evenly over the macaroni.
- Bake:
- Bake for 15–18 minutes, until the top is golden and bubbling.
- Finish:
- Let rest for 5 minutes. Drizzle with extra truffle oil and sprinkle with parsley before serving if desired.
Save This is a favorite for our family get-togethers, especially when we need a dish that's both fancy and approachable for vegetarians.
Required Tools
Medium saucepan, large pot, whisk, baking dish, mixing bowls, measuring cups and spoons
Allergen Information
Contains milk (dairy), wheat (gluten), and may contain mustard. Always check cheese and truffle oil labels for allergens if sensitive.
Nutritional Information
Calories: 590, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 24 g per serving
Save Serve straight from the oven for best flavor and texture. It pairs beautifully with a crisp white wine for an elevated weeknight treat.
Recipe FAQ
- → What type of pasta works best?
Elbow macaroni is ideal for its shape and texture, holding the cheese sauce well.
- → Can I substitute the cheeses used?
Yes, Gruyère can be swapped with Fontina or Emmental for milder, nutty notes.
- → How can I enhance the truffle flavor?
Drizzling additional truffle oil just before serving intensifies the aroma and taste.
- → Is there an option to add vegetables?
Sautéed mushrooms complement the dish nicely, adding earthiness to the creamy sauce.
- → What wine pairs well with this dish?
A crisp Chardonnay creates a balanced contrast with the richness of the cheese and truffle.