Truffled Mac and Cheese

Truffled mac and cheese is an adults sorta indulgence that’s cheesy and creamy and earthy and wonderful in a splurge-er-ific sorta way.

Four individual baking dishes with mac and cheese, topped with truffles

Mac and cheese just went from kids’ food to fancy schmancy. All you need to do is toss in a few shavings of black truffle and some truffle oil. Pricey, perhaps. But well worth it every once in a special while. Originally published May 26, 2010.Renee Schettler Rossi

Truffled Mac and Cheese

  • Quick Glance
  • (4)
  • 25 M
  • 1 H
  • Serves 4, generously
5/5 - 4 reviews
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Preheat the oven to 375°F (190°C).

In a small bowl, mix together the breadcrumbs, Parmesan, and 1 tablespoon of the truffle oil.

In a large, heavy saucepan, melt the butter over medium heat. Add the flour and whisk for about 3 minutes, or until the mixture is thoroughly combined and forms a paste. Whisk in the half-and-half, bring to a simmer, and cook for 3 minutes.

Stir in the Swiss, Cheddar, and Fontina cheeses and then add the mustard. Remove the sauce from the heat when the cheeses have melted. Stir in the remaining truffle oil and season to taste with salt and pepper.

Meanwhile, bring a large pot of lightly salted water to a boil over medium heat and cook the macaroni for about 7 minutes, until al dente. Drain the pasta and add to the saucepan with the cheese sauce. Stir well.

Turn the macaroni and cheese into a buttered 2-quart baking dish. (At this point you could refrigerate the casserole dish for up to 24 hours.) Top the casserole with the breadcrumb mixture and bake for 25 to 30 minutes, until the casserole is bubbling.

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    A Faster, Easier Truffled Mac and Cheese

    • We found, through a rather fortuitous accident, that the recipe can easily be tweaked for those nights when you’re short on time. (Is there ever a night when you’re not short on time?) Simply omit the baking time and instead toss the cooked pasta with the cheesy, truffle-y goodness, top with the breadcrumbs, and run under the broiler just long enough to crisp the crumbs. See? High falutin’ and weeknight-savvy.

    Recipe Testers' Reviews

    Truffled Mac and Cheese is a rich, creamy casserole with very sensual overtones. Its decadent, earthy muskiness makes you want to partake in more than you really should! The flavour generated by using white truffle oil is exceptional without the added fresh truffle. I tried this as is, and also with a few chopped shavings of fresh black truffle over the warmed mixture, once plated. It’s somewhat nicer, but it’s an expensive indulgence.

    Note: If using freshly grated Parmesan (recommended), you need about 1 1/2 ounces. The recipe also needed 5 minutes of extra time to heat the cream to a simmer. The completed casserole won’t fit in a 1-quart dish, but will amply fill a 2-quart dish. So much so, that filling it any more would have caused it to bubble over in the oven.

    This is just about as good as it gets: Easy, beautiful out of the oven, and delicious. Next time, I’ll eliminate the mustard, because we’re not mustard fans, and I may cut back a bit on the truffle oil in the sauce. I may also try black truffle oil to see if there’s a difference. (I can see that I’m just thinking up excuses to make this again.) This is definitely party fare for a crowd. The recipe makes more than enough for 8 people, although it says it serves 4.


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    1. 5 stars
      One of the great things about mac ‘n cheese is that it is so versatile. You can pretty much tailor it to your liking or, in my case, to the cheeses you have on had. I had some leftover provolone and asiago, and decided use that and parmesan in place of the Swiss, fontina and cheddar. That worked out better than I could have imagined. Those cheeses, with the truffle oil, wow. Oh, I also substituted a sprinkle of oregano, sweet basil and garlic powder for the mustard.

    2. In one word: Mmmmmm. (Is that considered a word?) I made this for dinner alongside roasted chicken. My first response after tasting a bite of this rich, decadent mac and cheese was simply mmmmm. It was easy to make, and the ingredients all worked together. I’ll definitely make this again, maybe with the addition of chopped prosciutto or crispy pancetta.

      1. Mmmmmm is definitely a word, Michaele. And I bet the addition of prosciutto or pancetta would make it even mmmmmm-ier. Is that a word?

    3. I try a new mac and cheese recipe each New Years Eve for dinner and decided to try your recipe this year. My family raved that it was the best that we have had and it will be our go to for special occasions from now on!

    4. Can i leave this out of the fridge for a few hours once the mixture is done? Sometimes I do not have enough room in my fridge if cooking for 30 people.

      1. Hi Ria, I can’t in good conscience say yes. If food falls into the danger zone (40° to 140°F), there’s the threat of spoilage and contamination. (That was the professional in me. And my attorney would clock me if he saw I didn’t include that information. Considering yourself warned.)

        Now, personally, I’ve left meat and other foods out for several hours, and I’m still alive. So use you discretion.

    5. This is very useful knowing the recipe is good for 8 people! I want to do it for 40 people as part of a buffet!

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