White Truffle Mac and Cheese is a creamy, dreamy twist on a classic comfort food. It combines perfectly cooked macaroni with a rich cheese sauce that’s infused with the luxurious flavor of white truffle. The truffle adds a subtle earthiness that makes this dish feel extra special without being overwhelming.
I love making this when I want to treat myself or impress guests with something simple but fancy. The key is not to go too heavy on the truffle oil or shavings—just a little goes a long way and keeps the flavors balanced. It always feels like a cozy hug in a bowl, but with a touch of elegance.
One of my favorite ways to enjoy this white truffle mac and cheese is straight out of the oven, all bubbly and golden on top. It pairs wonderfully with a crisp green salad or roasted veggies to cut through the richness. Honestly, it’s the kind of dish that brings people together, whether it’s for a weeknight dinner or a special occasion.
Key Ingredients & Substitutions
Elbow Macaroni: Classic and great for holding sauce. If you don’t have elbow pasta, try cavatappi or shells—they trap cheese well, too.
Cheese Blend: Sharp white cheddar brings bold flavor, while Gruyère adds creaminess and nutty notes. Parmesan boosts richness. If you want, swap Gruyère with Fontina or Mozzarella for a milder taste.
White Truffle Oil: This is the star ingredient for that earthy luxury feel. Use sparingly since its flavor is strong. If you can’t find it, truffle butter is a nice alternative, or just add minced fresh mushrooms for a subtle hint.
Panko Breadcrumbs: They create a crunchy top. You can substitute with regular breadcrumbs or crushed crackers for a different texture.
How Do You Make a Smooth Cheese Sauce Without Lumps?
Making the cheese sauce smooth is key for creamy mac and cheese. Here’s how I do it:
- Cook a roux: whisk flour into melted butter over medium heat for 1-2 minutes. This cooks out the raw flour taste and thickens the sauce.
- Add warm milk and cream slowly, whisking constantly to avoid lumps.
- Keep stirring as the sauce thickens; this helps it become smooth and coats the spoon nicely.
- Remove from heat before adding cheese—too much heat can make cheese clump.
- Add cheese gradually, stirring until melted and silky.
Patience and steady whisking make all the difference here! It’s worth taking your time to get that perfect creamy texture.
Equipment You’ll Need
- Medium saucepan – perfect for making the cheese sauce smoothly without sticking.
- Whisk – helps you blend the roux and milk evenly to avoid lumps.
- Large pot – to boil the macaroni until al dente.
- Butter or non-stick baking dish – holds the mac and cheese while baking and makes cleanup easier.
- Oven-safe spoon or spatula – great for mixing and transferring the mac and cheese into the baking dish.
Flavor Variations & Add-Ins
- Add cooked crispy pancetta or bacon for a salty crunch that balances the creamy cheese.
- Mix in sautéed mushrooms for extra earthiness that complements the truffle flavor.
- Swap some cheddar with fontina cheese for a milder, creamier texture.
- Include steamed broccoli or roasted cauliflower to add a fresh, healthy twist.
White Truffle Mac and Cheese
Ingredients You’ll Need:
For the Pasta:
- 8 oz elbow macaroni
For the Cheese Sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 1/2 cups whole milk, warm
- 1 cup heavy cream
- 1 1/2 cups sharp white cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1-2 tsp white truffle oil (adjust to taste)
- 1 tsp fresh thyme leaves, chopped (optional)
- Salt and freshly ground black pepper, to taste
For the Topping & Garnish:
- 1/2 cup panko breadcrumbs
- Fresh thyme sprig, for garnish
Time Needed
Preparation takes about 15 minutes, with an additional 20-25 minutes for baking. In total, plan for around 40 minutes to enjoy this creamy and luxurious mac and cheese.
Step-by-Step Instructions:
1. Preheat and Prep:
Set your oven to 375°F (190°C). Grab a baking dish or casserole pan and lightly butter it to prevent sticking.
2. Cook the Pasta:
Boil the elbow macaroni in salted water according to package directions until just tender (al dente). Drain well and set aside while you make the sauce.
3. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk constantly for 1-2 minutes until it forms a smooth, bubbly roux that’s golden but not browned.
Slowly add the warm milk and cream in small batches, whisking continuously to keep the mixture smooth. Cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
Remove from heat and stir in the shredded cheddar, Gruyère, and Parmesan cheeses until fully melted and silky smooth. Then mix in the white truffle oil and thyme (if using), seasoning with salt and black pepper to your taste.
4. Combine and Bake:
Fold the cooked macaroni into the cheese sauce until it’s all evenly coated. Pour this cheesy mixture into your prepared baking dish, spreading it out evenly.
Sprinkle the panko breadcrumbs over the top for a crispy finish.
Bake in the oven for 20-25 minutes, until the top is golden and crunchy.
5. Serve and Enjoy:
Let the mac and cheese cool for a few minutes before serving. Garnish with a fresh thyme sprig and, if you like, drizzle a little extra white truffle oil on top to enhance the aromatic flavor.
Can I Use Different Pasta Shapes?
Absolutely! While elbow macaroni is traditional, cavatappi, shells, or penne work great because they hold the cheese sauce well.
How Much White Truffle Oil Should I Use?
Start with 1 teaspoon and taste the sauce. You can add up to 2 teaspoons total, but be careful—truffle oil is potent, and a little goes a long way.
Can I Make This Ahead of Time?
Yes! Prepare the mac and cheese through step 7, then cover and refrigerate. Before baking, let it come to room temperature and add the panko topping. Bake as directed.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally to keep it creamy.
