White Truffle Mac and Cheese is a creamy, cheesy classic with a special twist—aromatic white truffle oil that gives it a rich, earthy flavor you don’t find in your everyday mac and cheese. The pasta stays perfectly tender, while the cheese sauce is smooth and velvety, making every bite comforting and a little fancy at the same time.
I love making this dish when I want to treat myself or impress friends without spending hours in the kitchen. Just a few drops of white truffle oil work wonders, turning simple mac and cheese into something memorable. I always remind myself to start with a good sharp cheese, like aged cheddar or Gruyère, so the flavor stands up to the truffle without getting lost.
My favorite way to enjoy white truffle mac and cheese is with a simple green salad on the side and maybe a glass of white wine. It’s also great as a cozy dinner on its own or as a side for a special meal. Every time I serve it, people ask for the recipe, which makes me feel pretty proud of this easy yet elegant dish!
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape holds sauce well. If you don’t have elbow macaroni, you can use cavatappi, shells, or small rigatoni—just pick something that catches the cheese sauce.
Cheese Blend: Sharp white cheddar, Gruyère, and Parmesan create a balanced, flavorful combo. If you don’t have Gruyère, Swiss or Fontina work well. For cheddar, opt for sharp to keep the flavor bold.
White Truffle Oil: This adds a unique earthy aroma that makes the dish special. Use it sparingly—1 to 2 teaspoons is enough. No truffle oil? Try a few drops of truffle salt or omit it but keep the cheesy goodness.
Breadcrumbs: Panko breadcrumbs give a crisp topping. You can swap with regular breadcrumbs or crushed crackers. Mixing them with melted butter before topping helps achieve a golden, crunchy finish.
How Can I Make the Cheese Sauce Smooth and Lump-Free?
The key to a silky cheese sauce is making a good roux and adding milk slowly. Here’s how:
- Start by melting butter and whisk in the flour. Cook for 1-2 minutes to get rid of floury taste but don’t let it brown too much.
- Gradually add warm milk and cream while whisking constantly. This helps prevent lumps.
- Keep stirring gently until the sauce thickens—this can take 5-7 minutes.
- Take it off the heat and add cheese slowly, stirring until melted and smooth.
If your sauce looks too thick, add a splash of warm milk before baking. If too thin, cook it a little longer before mixing with pasta.
Equipment You’ll Need
- Large pot – to boil the pasta evenly without overcrowding.
- Whisk – helps you blend the roux and sauce smoothly without lumps.
- Large saucepan – great for making the cheese sauce all in one place.
- Cast-iron skillet or 9×13 baking dish – holds the mac and cheese well for baking and browning the topping.
- Wooden spoon or heatproof spatula – perfect for folding pasta into the cheese sauce without breaking the noodles.
- Measuring cups and spoons – keep your ingredients balanced, especially the truffle oil.
Flavor Variations & Add-Ins
- Add crispy pancetta or bacon bits for a salty crunch that pairs nicely with creamy cheese.
- Mix in sautéed mushrooms to echo the earthy tones of the truffle oil, boosting umami flavor.
- Swap out white cheddar with smoked cheddar for a subtle smoky depth you might enjoy.
- Stir in steamed peas or chopped asparagus for a fresh pop of color and mild sweetness.
White Truffle Mac and Cheese
Ingredients You’ll Need:
For the Pasta and Sauce:
- 12 oz elbow macaroni
- 4 tbsp unsalted butter, divided
- 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 garlic powder
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 1–2 tsp white truffle oil (to taste)
For the Topping:
- 1 cup panko breadcrumbs
- 1 tbsp fresh parsley, finely chopped (optional, for garnish)
How Much Time Will You Need?
Plan on about 10 minutes to prep your ingredients and cook the pasta, and about 30 minutes to prepare and bake the mac and cheese. Overall, you’re looking at about 40 minutes from start to finish, making this a delightful dish that’s both quick and impressive.
Step-by-Step Instructions:
1. Preparing the Pasta:
Start by boiling a large pot of salted water. Cook the elbow macaroni according to package instructions, making sure to keep it just al dente — firm but cooked through. Drain the pasta and set it aside.
2. Making the Cheese Sauce:
In a large saucepan over medium heat, melt 3 tablespoons of butter. Once melted, whisk in the flour to create a roux, cooking for 1 to 2 minutes until it’s fragrant and lightly golden. Slowly pour in the warmed milk and cream while whisking constantly to prevent lumps. Bring the sauce to a gentle simmer and cook until it thickens slightly, about 5 to 7 minutes. Remove the pan from heat and stir in the cheddar, Gruyère, and Parmesan cheeses until melted and smooth. Season the sauce with garlic powder, salt, pepper, and add white truffle oil to your taste. Give everything a good stir to combine.
3. Assembling and Baking:
Fold the cooked macaroni into the cheese sauce, making sure each piece is coated. Transfer the mixture to your prepared baking dish or cast-iron skillet. Melt the remaining tablespoon of butter and toss it with the panko breadcrumbs until coated. Sprinkle this crunchy topping evenly over the mac and cheese. Bake in your preheated oven for 20 to 25 minutes, or until the topping is a beautiful golden brown and the cheese sauce is bubbling. Let it rest a few minutes after baking, then garnish with fresh parsley if you like. Serve warm and enjoy your creamy, dreamy white truffle mac and cheese!
Can I Use a Different Pasta Shape?
Absolutely! While elbow macaroni is classic, you can swap in cavatappi, shells, or small rigatoni. Just make sure to cook it al dente so it holds up well in the bake.
How Much White Truffle Oil Should I Add?
Start with 1 teaspoon and taste the cheese sauce before adding more. Truffle oil has a strong aroma, so a little goes a long way to keep the flavor balanced.
Can I Make This Ahead of Time?
Yes! Prepare the mac and cheese up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake it a few extra minutes until bubbly and golden.
How Should I Store Leftovers?
Store leftover mac and cheese 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 it seems dry.
