White Truffle Mac and Cheese is a rich and creamy twist on the classic comfort food we all love. The star of the show is the delicate white truffle oil, which adds a subtle, earthy aroma that makes every bite feel a little fancy. Combine that with gooey melted cheese and perfectly cooked macaroni, and you’ve got a dish that’s creamy, cheesy, and deliciously satisfying.
I love making this recipe when I want to treat myself or impress friends without too much hassle. The white truffle flavor is powerful but not overpowering, so it feels special without being too strong. I usually add just a little drizzle to the cheese sauce—that way, it lifts the whole dish in such a lovely way. It’s a great tip if you want to enjoy the truffle’s unique taste without going overboard.
My favorite way to serve this mac and cheese is hot and fresh from the oven, right when the cheese is bubbly and golden on top. It goes well on its own or as a side with a simple green salad or roasted veggies. Whenever I share this dish, everyone asks for the recipe because it’s so comforting yet feels like a little celebration on a plate.
Key Ingredients & Substitutions
Elbow macaroni or cavatappi: Both hold cheese sauce well. If you don’t have these, penne or shells work too because their shapes grab the sauce nicely.
Butter and flour (Roux): This combo thickens your sauce perfectly. For a gluten-free option, use a gluten-free flour blend or cornstarch (half the amount).
Milk and heavy cream: These make the sauce rich and creamy. You can swap heavy cream with more milk for a lighter version, but the sauce will be less thick.
Cheese: Sharp white cheddar adds tang, Gruyère brings nuttiness, and Parmesan adds a salty bite. If you have trouble finding Gruyère, Swiss or Fontina are good alternatives.
White truffle oil: The star here! It has a strong aroma, so add little by little. If you don’t have truffle oil, a small amount of mushroom powder or finely chopped sautéed mushrooms can bring some earthiness.
Panko breadcrumbs: They create a crisp, golden topping. For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
How Do I Make a Smooth and Thick Cheese Sauce Without Lumps?
Making the sauce is all about patience and mixing well.
- First, melt butter and add flour slowly while whisking constantly to form a smooth roux—this cooks out the raw taste.
- Next, pour in warm milk and cream gradually while whisking nonstop. Warm liquids blend easier, so bring them to little steam first.
- Keep stirring until the sauce thickens and coats the back of your spoon—about 5-7 minutes. If it’s too thin, cook a bit longer.
- When adding cheese, remove the sauce from heat to avoid grainy texture. Stir until cheese melts smoothly.
Following these steps helped me get creamy sauce every time with no lumps.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without crowding.
- Whisk – helps mix the roux and sauce smoothly to avoid lumps.
- Large saucepan – ideal for making the cheese sauce in one place.
- 9×13 inch baking dish – roomy enough for baking with a crunchy topping.
- Measuring cups and spoons – for precise ingredient amounts, especially truffle oil.
- Wooden spoon or spatula – useful for folding pasta gently into the sauce.
Flavor Variations & Add-Ins
- Swap Gruyère for fontina cheese – it melts easily and adds a mild, creamy flavor.
- Add cooked, chopped mushrooms – they enhance the earthiness that pairs well with truffle oil.
- Stir in crispy pancetta or bacon bits for a salty, smoky contrast.
- Mix in fresh thyme or rosemary for a fragrant herbal twist that brightens the rich cheese sauce.
White Truffle Mac and Cheese
Ingredients You’ll Need:
Pasta:
- 12 oz elbow macaroni (or cavatappi) pasta
Cheese Sauce:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 2 cups sharp white cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp garlic powder (optional)
- 1 to 2 tsp white truffle oil (adjust to taste)
Topping and Garnish:
- 1 cup panko breadcrumbs
- 2 tbsp fresh parsley, finely chopped (for garnish)
Time Needed
Prepare your White Truffle Mac and Cheese in about 15 minutes of active cooking and mixing, plus 20-25 minutes baking time. Total time is around 40 minutes from start to finish, perfect for a cozy meal without much waiting!
Step-by-Step Instructions:
1. Prepare the Pasta and Baking Dish:
Preheat your oven to 375°F (190°C). Lightly butter a 9×13 inch baking dish to prevent sticking. Meanwhile, bring a large pot of salted water to a boil and cook your pasta according to the package directions until al dente. Drain well and set aside.
2. Make the Cheese Sauce:
In a large saucepan over medium heat, melt the butter. Whisk in the flour to form a roux and cook for 2-3 minutes until it’s light golden and fragrant. Slowly whisk in the warmed milk and cream to avoid lumps. Stir continuously until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat.
Add shredded cheddar, Gruyère, and Parmesan cheeses to the sauce. Stir until all the cheese melts and the sauce is creamy and smooth. Season with salt, black pepper, and garlic powder if you like. Stir in white truffle oil sparingly, tasting to find your perfect balance – remember a little goes a long way!
3. Combine, Top, and Bake:
Add the cooked pasta into the cheese sauce, mixing well to coat every piece. Pour everything into your prepared baking dish. In a small bowl, combine panko breadcrumbs with a bit of melted butter if you want extra crunch, then sprinkle evenly on top. Bake uncovered for 20-25 minutes, until bubbly and golden on top.
4. Serve and Enjoy:
Remove from the oven and sprinkle with fresh parsley for a bright touch. Serve hot, and enjoy the rich, creamy, and wonderfully fragrant White Truffle Mac and Cheese!
Can I Use Frozen Pasta for This Recipe?
It’s best to use freshly cooked pasta for the creamiest texture. If you only have frozen cooked pasta, thaw it completely and drain any excess water to avoid a watery sauce.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce feels too thick.
Can I Substitute the White Truffle Oil?
If you don’t have white truffle oil, you can omit it or add a small amount of finely chopped sautéed mushrooms to mimic some earthy notes. Just keep in mind the unique aroma truffle oil brings is hard to replicate exactly.
Is There a Way to Make This Vegan or Dairy-Free?
Yes! Use plant-based butter, a dairy-free milk alternative, and vegan cheese shreds. Nutritional yeast can also add cheesy flavor. Skip the breadcrumbs or use gluten-free vegan versions if needed.
