Save to Pinterest 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.
This recipe quickly became a family favorite. Every bite feels indulgent yet comforting, perfect for cozy nights.
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
- Step 1:
- Preheat the oven to 200°C (400°F). Butter a medium baking dish (about 2 liters/2 quarts).
- Step 2:
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Step 3:
- In a large saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute.
- Step 4:
- Gradually whisk in the milk, stirring constantly until smooth and slightly thickened, about 3 4 minutes.
- Step 5:
- 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.
- Step 6:
- Add the cooked macaroni to the sauce and stir to coat evenly.
- Step 7:
- Pour the mixture into the prepared baking dish.
- Step 8:
- In a small bowl, mix panko breadcrumbs with melted butter and 2 tbsp Parmesan. Sprinkle evenly over the macaroni.
- Step 9:
- Bake for 15 18 minutes, until the top is golden and bubbling.
- Step 10:
- Let rest for 5 minutes. Drizzle with extra truffle oil and sprinkle with parsley before serving if desired.
Save to Pinterest Sharing this dish at family dinners always brings smiles and requests for seconds.
Notes
For a stronger truffle flavor, use a few drops of truffle oil just before serving. Swap Gruyère for Fontina or Emmental for a different cheese profile. Add sautéed mushrooms for an earthy touch. Pair with a crisp white wine like Chardonnay.
Allergen Information
Contains milk (dairy), wheat (gluten), and may contain mustard. Check cheese and truffle oil labels for allergens or cross-contamination if sensitive.
Nutritional Information
Calories: 590. Total Fat: 32 g. Carbohydrates: 52 g. Protein: 24 g per serving.
Save to Pinterest Enjoy this decadent dish with a drizzle of truffle oil for an unforgettable comfort food experience.
Recipe FAQs
- → What type of pasta works best for this dish?
Elbow macaroni holds the creamy sauce well, but small tubular or shell pasta can also be used for a similar texture.
- → How can I enhance the truffle flavor?
Drizzling extra truffle oil just before serving intensifies the earthy aroma and flavor without overpowering the cheese blend.
- → Can I substitute the cheeses used?
Yes, alternatives like Fontina or Emmental can replace Gruyère to offer a different cheese profile while maintaining creaminess.
- → What makes the topping crunchy?
Panko breadcrumbs mixed with melted butter and Parmesan create a crisp, golden crust after baking that contrasts nicely with the creamy interior.
- → Is this dish suitable for vegetarians?
Yes, the ingredients are vegetarian-friendly, but be sure to verify the cheese and truffle oil sources to confirm no animal rennet or additives are present.
- → How long should the dish rest before serving?
Allowing the dish to rest for 5 minutes helps it set and makes serving easier while enhancing flavor melding.