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- 8 oz elbow macaroni - 4 cups sharp cheddar cheese, grated - 1 cup Gruyère cheese, grated - 1/4 cup truffle oil - 3 tablespoons unsalted butter - 3 tablespoons all-purpose flour - 2 cups whole milk - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/2 teaspoon mustard powder - Salt and black pepper to taste - 1/2 cup panko breadcrumbs - Fresh parsley, chopped (for garnish) You will need a few key ingredients to make this creamy dish. Let’s break them down. First, the elbow macaroni serves as the base. It’s small and holds the cheese well. Next, we have sharp cheddar cheese. This cheese adds a strong flavor that is key to the dish. Gruyère cheese brings a nutty and creamy touch that complements the cheddar. For the extra flair, we use truffle oil. It elevates the dish with its rich and earthy taste. Unsalted butter helps create a smooth cheese sauce. All-purpose flour is crucial for making a roux, which thickens the sauce. Then, we have whole milk for creaminess. The spices like garlic powder, onion powder, and mustard powder add depth to the flavor. Salt and black pepper enhance everything. Finally, the panko breadcrumbs give a crispy topping. You can’t forget about fresh parsley for a pop of color and freshness. Each ingredient plays a role in making this dish truly special. {{ingredient_image_1}} To cook elbow macaroni, start with a large pot of salted water. Bring the water to a boil over high heat. Add the elbow macaroni and stir it gently. Cook according to the package instructions until it is al dente. This usually takes about 7 to 10 minutes. Once done, drain the macaroni in a colander and set it aside. Next, we make the cheese sauce. In a large saucepan, melt 3 tablespoons of unsalted butter over medium heat. When the butter melts, add 3 tablespoons of all-purpose flour. Whisk the mixture for about 1 minute to create a roux. It should look smooth. Slowly pour in 2 cups of whole milk while whisking. This helps to avoid lumps. Keep whisking until the sauce thickens and bubbles, which takes about 3 to 5 minutes. Once thick, lower the heat. Now, stir in 4 cups of grated sharp cheddar cheese and 1 cup of grated Gruyère cheese. Mix until the cheese melts and the sauce is creamy. Add 1/2 teaspoon each of garlic powder, onion powder, and mustard powder. Season with salt and black pepper to taste. Mix well to combine all flavors. Now, it’s time to combine the pasta and sauce. Fold the cooked macaroni into the cheese sauce gently. Make sure every piece of pasta is coated. Drizzle in 1/4 cup of truffle oil. Mix gently again to spread that rich flavor throughout the dish. Before baking, preheat your oven to 350°F (175°C). Transfer the mac and cheese into a greased baking dish. To add a nice topping, mix 1/2 cup of panko breadcrumbs with a drizzle of truffle oil in a small bowl. Sprinkle this mixture evenly over the mac and cheese. Now, place the dish in the preheated oven. Bake for about 25 to 30 minutes. You want the top to be golden brown and crispy. When it’s ready, take it out and let it cool for a few minutes. Garnish with chopped fresh parsley before serving. To make a smooth cheese sauce, you want to avoid lumps. When adding milk, whisk it in slowly. This method helps mix it well. Keep stirring as the sauce thickens. Aim for a creamy texture by using whole milk. It gives the sauce a rich taste. Sharp cheddar cheese is the star of this dish. Its strong flavor pairs well with Gruyère cheese. For a twist, try using Fontina or Monterey Jack. If you want to skip truffle oil, use sautéed mushrooms. They will give you that earthy flavor. To achieve a crispy topping, use panko breadcrumbs. Mix them with a bit of truffle oil before sprinkling. This will add extra crunch and flavor. Bake until the top is golden brown, about 25-30 minutes. This timing ensures your mac and cheese is hot and bubbly inside. Pro Tips Choose Quality Cheese: Opt for high-quality sharp cheddar and Gruyère for a richer flavor and creamier texture in your mac and cheese. Don’t Overcook the Pasta: Cook the elbow macaroni just until al dente, as it will continue to cook while baking, ensuring it doesn’t become mushy. Add More Truffle Oil: For a stronger truffle flavor, feel free to drizzle a bit more truffle oil on top before serving, but do it sparingly to avoid overpowering the dish. Experiment with Toppings: Try adding cooked bacon, sautéed mushrooms, or even a sprinkle of parmesan cheese to the panko topping for extra texture and flavor. {{image_2}} You can change the cheese blend in your Truffle Mac and Cheese. While I love sharp cheddar and Gruyère, you can try other cheeses too. Here are some ideas: - Monterey Jack: This cheese melts well and adds a creamy texture. - Fontina: It has a nutty flavor and melts beautifully. - Mozzarella: Great for stretchiness, it makes the dish fun to eat. Mixing different cheeses can give your dish a unique taste. Don't be afraid to get creative with your cheese choices. Adding extra ingredients can take your Truffle Mac and Cheese to the next level. Here are some tasty options: - Bacon: Cook it until crispy and crumble it over the top for a salty crunch. - Mushrooms: Sauté them for an earthy flavor that pairs well with truffles. - Spinach: Add fresh or sautéed spinach for a pop of color and nutrition. Feel free to mix in your favorite ingredients. Each one brings its own flavor and texture. Truffle oil adds a rich flavor, but you can try other options if you can't find it. Here are some substitutes: - Mushroom Oil: This has a similar earthy taste and works well in pasta dishes. - Garlic Oil: It adds a different but tasty twist, giving a nice aroma. - White Truffle Salt: Sprinkle this on your finished dish to mimic that truffle taste. These alternatives can still give your mac and cheese that special flair. You might even discover a new favorite! To keep your Truffle Mac and Cheese fresh, store it in an airtight container. Let it cool first, then place it in the fridge. This dish keeps well for about 3-5 days. Be sure to label the container with the date. This way, you know when to enjoy it! When you're ready to eat, reheat it slowly. I suggest using the oven for the best results. Preheat your oven to 350°F (175°C). Place the mac and cheese in an oven-safe dish and cover it with foil. Heat it for about 20 minutes. This keeps the cheese creamy. You can also use the microwave, but stir it often to avoid dry spots. Yes, you can freeze Truffle Mac and Cheese! Make sure it's completely cool before freezing. Divide it into portions in freezer-safe containers. It will keep for about 2-3 months in the freezer. To thaw, place it in the fridge overnight. Reheat it in the oven or microwave as mentioned above. Enjoy your creamy comfort food anytime! Truffle Mac and Cheese is a creamy pasta dish. It blends rich cheeses with truffle oil. This dish uses elbow macaroni, sharp cheddar, and Gruyère cheese. The truffle oil gives it a unique, earthy flavor. People love it for its comfort and luxury. To make Truffle Mac and Cheese vegan, substitute dairy products with plant-based ones. Use vegan cheese or nutritional yeast for a cheesy taste. Replace the milk with almond or oat milk. You can also use vegan butter for a creamy base. Truffle oil is usually vegan, so you can keep that. You can find pre-made Truffle Mac and Cheese in many grocery stores. Brands like Trader Joe's and Whole Foods offer it. Some upscale markets also have gourmet options. Many restaurants serve it as a special dish. Look for places known for their pasta or comfort food. In this article, I covered how to make the perfect Truffle Mac and Cheese. We began with essential ingredients like elbow macaroni and cheeses, then moved to creating a creamy sauce. I shared tips for enhancing flavor and achieving a crispy topping. Variations and storage tips help personalize your dish. Remember, you can customize this recipe to suit your taste. With practice, you’ll master this comforting meal that impresses every time. Enjoy making this dish your own!

Indulgent Truffle Mac and Cheese

A rich and creamy mac and cheese infused with truffle oil and topped with crispy panko breadcrumbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz elbow macaroni
  • 4 cups sharp cheddar cheese, grated
  • 1 cup Gruyère cheese, grated
  • 1/4 cup truffle oil
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • to taste salt and black pepper
  • 1/2 cup panko breadcrumbs
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  • In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1 minute to create a roux.
  • Gradually whisk in the whole milk, ensuring there are no lumps. Continue to whisk until the mixture thickens and begins to bubble, about 3-5 minutes.
  • Lower the heat, then stir in the grated sharp cheddar cheese and Gruyère cheese until fully melted and creamy. Add garlic powder, onion powder, mustard powder, salt, and black pepper, mixing well.
  • Fold in the cooked macaroni into the cheese sauce until well combined. Drizzle in the truffle oil and mix gently to incorporate the flavor throughout.
  • Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish.
  • In a small bowl, combine panko breadcrumbs with a drizzle of truffle oil for extra flavor. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
  • Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and crispy.
  • Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Notes

For an extra touch, use fresh truffles if available.
Keyword comfort food, mac and cheese, truffle