White Truffle Mac and Cheese is a creamy, cheesy dish with a special touch of earthy white truffle flavor. The pasta is perfectly coated in a rich cheese sauce that melts in your mouth, while the truffle adds a subtle, luxurious aroma that makes this mac and cheese feel fancy, even though it’s simple to make.
I love making this when I want to treat myself or impress friends without spending hours in the kitchen. The white truffle oil or butter adds that extra something that makes people stop and say, “Wow, what is that?” It’s like a little upgrade to a classic comfort food that is always a crowd-pleaser.
My favorite way to enjoy White Truffle Mac and Cheese is fresh out of the oven when the top is golden and bubbly. Sometimes I add a sprinkle of crispy breadcrumbs for a bit of crunch. It’s perfect as a side dish for a hearty dinner or even on its own for a cozy night in. This recipe has become a go-to whenever I want easy but special.
Key Ingredients & Substitutions
Pasta: Elbow macaroni is classic for mac and cheese thanks to its small tubes that hold sauce well. Cavatappi works wonderfully too with its spiral shape. If gluten-free is needed, try gluten-free pasta that holds up well to baking.
Cheese: Gruyère and white cheddar together create a creamy, flavorful mix. Gruyère adds nuttiness, while white cheddar brings sharpness. You can swap with fontina or mozzarella if you want milder flavors, but avoid anything too watery.
White Truffle Oil: This is the star ingredient that gives a subtle earthiness. Use sparingly—about a tablespoon or less—since it can be strong. If you don’t have white truffle oil, black truffle oil is fine, but it has a deeper flavor.
Breadcrumbs: Plain or panko breadcrumbs add a nice crunch on top. For a gluten-free option, use crushed gluten-free crackers or nuts like almonds for texture.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
The cheese sauce is key, and making it smoothly can be tricky. Here’s how:
- Start by melting butter and whisking in flour to make a roux. Cook it gently so it thickens but doesn’t burn.
- Add milk slowly while whisking constantly to prevent lumps.
- Heat the mixture until it coats the spoon thickly before adding cheese.
- Remove from heat before stirring in the cheese—that way, it melts evenly and won’t separate.
- Add truffle oil last and season well for the full flavor.
This method helps create a silky sauce that clings well to the pasta, making every bite rich and satisfying.
Equipment You’ll Need
- Large pot – to boil the pasta evenly without crowding.
- Whisk – perfect for making a smooth cheese sauce without lumps.
- Large saucepan – gives you room to cook the sauce gently and stir easily.
- Baking dish or casserole – to bake the mac and cheese into a bubbly, golden finish.
- Spoon or spatula – for mixing the pasta with sauce without breaking the noodles.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a salty crunch that pairs well with truffle flavor.
- Mix in sautéed mushrooms to enhance the earthy taste and add texture.
- Swap part of the Gruyère with fontina for a creamier, meltier sauce.
- Stir in a handful of fresh herbs like thyme or chives for a bright, fresh note.
How to Make White Truffle Mac and Cheese?
Ingredients You’ll Need:
- 1 lb elbow macaroni or cavatappi pasta
- 4 cups whole milk
- 4 tablespoons unsalted butter, divided
- 1/4 cup all-purpose flour
- 2 cups shredded Gruyère cheese
- 2 cups shredded white cheddar cheese
- 1 cup shredded Parmesan cheese, divided
- 1 tablespoon white truffle oil (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 cup plain breadcrumbs or panko
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook the pasta and sauce, plus 20–25 minutes baking time. Total time from start to finish is around 40 minutes. It’s a quick way to make a comforting, elevated mac and cheese with a delicious truffle twist!
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Preheat your oven to 375°F (190°C) and grease a large baking or casserole dish so the mac and cheese doesn’t stick. Cook the pasta in salted boiling water according to package directions until al dente. Drain and set aside.
2. Make the Cheese Sauce:
In a large saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour to make a smooth roux, cooking for about 2 minutes until lightly golden. Slowly add the milk, whisking constantly to prevent lumps. Continue cooking until the sauce thickens and coats the back of a spoon, about 5–7 minutes.
Remove the pan from heat and stir in the Gruyère, white cheddar, and half of the Parmesan cheese until melted and smooth. Add the white truffle oil, garlic powder, onion powder, and season with salt and pepper to your liking.
3. Combine and Bake:
Add the cooked pasta to the cheese sauce and mix gently to coat evenly. Pour everything into your prepared baking dish.
In a small bowl, melt the remaining 1 tablespoon of butter and mix it with the breadcrumbs and remaining Parmesan cheese. Sprinkle this mixture evenly over the top of the mac and cheese for a crispy topping.
Bake uncovered in the oven for 20–25 minutes, until the top is golden brown and bubbly. Let it cool for a few minutes before garnishing with fresh parsley if you like. Serve warm and enjoy!
Can I Use Frozen Pasta for This Recipe?
It’s best to use freshly cooked pasta for this mac and cheese to achieve the perfect texture. If you have frozen cooked pasta, thaw it fully in the refrigerator and drain any excess water before mixing with the cheese sauce to avoid sogginess.
Can I Make White Truffle Mac and Cheese Ahead of Time?
Yes! You can prepare the mac and cheese up to step 8, then cover and refrigerate for up to 24 hours. When ready, add the breadcrumb topping and bake as directed, adding a few extra minutes if needed to heat through.
How Should I Store Leftovers?
Store any 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 has thickened too much.
Can I Adjust the Truffle Flavor?
Definitely! White truffle oil is potent, so start with 1 tablespoon and adjust to taste. You can add a little more after baking if you want a stronger truffle aroma, but be careful not to overpower the dish.