Truffle mac and cheese

Ingredients

• 300 gmacaroni
• 40 g, plus some extra for the casserole dishbutter
• 40 gplain flour
• 600 mlwhole milk
• 150 gGruyère, grated
• 80 g, divided into two portionsParmesan, grated
• 1.5 tbsptruffle oil
• 1 tbspblack truffle paste (or 10 g fresh truffle, finely grated)
• 0.5 tspnutmeg
• to tastesalt and black pepper
• 4 tbsppanko breadcrumbs
• 15 gcold butter, in small knobs
• to tastefresh thyme leaves (optional)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C using the conventional setting.

2. 2

   Cook the macaroni

   Boil the macaroni in plenty of salted water according to the packet instructions, removing it 1 minute early. Drain and set aside.

3. 3

   Make the roux

   Melt 40 g butter in a saucepan over a medium heat. Stir in the flour for 1 to 2 minutes, until you have a smooth roux.

4. 4

   Add the milk

   Pour in the milk gradually while stirring. Continue stirring until the sauce is smooth and slightly thickened, about 5 minutes.

5. 5

   Melt in cheese

   Take the pan off the heat and add the Gruyère and half of the Parmesan. Stir until the cheese has melted completely.

6. 6

   Season the sauce

   Mix in the truffle oil, truffle paste or finely grated fresh truffle, nutmeg, salt and pepper. Taste and adjust the seasoning as desired.

7. 7

   Combine and dish

   Stir the macaroni into the truffle cheese sauce until well coated. Grease a casserole dish with extra butter and spread the mixture inside.

8. 8

   Add the topping

   Scatter the remaining Parmesan and panko over the macaroni. Dot the top with the 15 g cold butter.

9. 9

   Bake until golden

   Bake for 20 to 25 minutes, until the topping is golden and crisp. Leave to rest for 5 minutes before serving.

10. 10

    Serve the dish

    Serve straight from the casserole dish, with an extra drizzle of truffle oil and fresh thyme leaves if you like.

What is truffle mac and cheese?

Macaroni and cheese is a familiar American comfort dish: pasta coated in a cheese sauce, often baked with a crisp top. Truffle mac and cheese keeps that creamy, hearty base but adds truffle’s earthy aroma.

This version combines Gruyère and Parmesan for a savoury sauce, then finishes with panko for crunch. Truffle oil and paste bring the distinctive flavour without making the method complicated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 825 calories, 36g protein, 78g carbs, 39g fat.

The macaroni supplies most of the carbohydrates, while the butter, cheese and truffle oil contribute much of the fat; milk and cheese provide most of the protein. Pair a portion with a generous salad or green vegetables to add freshness and balance the plate.

Choosing the truffle flavour

Truffle paste: Stir it into the sauce off the heat so its aroma stays noticeable. Its strength varies by brand, so taste the sauce before adding more.

Truffle oil: Add it with the paste, then consider a small extra drizzle at serving for a more pronounced aroma. Fresh truffle is an alternative to the paste, not an extra ingredient.

Build a smooth cheese sauce

Roux: Cook the butter and flour together for 1 to 2 minutes, stirring until smooth. This helps the flour blend into the sauce rather than leaving lumps.

Milk: Add it gradually and keep stirring as the sauce thickens for about 5 minutes. Take the pan off the heat before adding the cheese to help it melt smoothly.

Keep the pasta firm

Early finish: Cook the macaroni for 1 minute less than the packet directs, then drain it. It will continue to soften in the sauce and oven.

Before baking: Coat the pasta evenly in the sauce and spread it in the greased dish. The sauce should look smooth and slightly thickened before it goes into the oven.

Get a crisp golden topping

Panko: Scatter the breadcrumbs and the reserved Parmesan evenly over the surface for a savoury, crunchy crust.

Butter: Dot the topping with the cold butter in small knobs. Bake at 200°C for 20 to 25 minutes, until golden and crisp, then rest for 5 minutes so it settles before serving.

What to serve alongside

A sharp green salad or simply dressed leaves bring freshness alongside the rich sauce. Steamed green vegetables, such as broccoli or green beans, also make an easy side.

For a larger meal, serve the macaroni with roasted vegetables or a light soup. The dish is substantial enough to serve as the main course.

Recipe notes & tips

• Salt the pasta water so the macaroni is seasoned from the start.
• Grate the cheeses finely so they melt readily into the sauce.
• Stir continuously while adding the milk to help keep the sauce smooth.
• Taste the sauce before adding more salt, as the cheeses are already savoury.
• Use the optional fresh thyme as a fragrant finishing touch.
• Let the baked dish rest for 5 minutes so it is easier to serve.

Variations

• Use fresh truffle: Replace the paste with 10 g finely grated fresh truffle.
• Change the cheese: Swap some of the Gruyère for another good-melting cheese.
• Add mushrooms: Cook sliced mushrooms separately and fold them into the sauce.
• Add greens: Stir cooked spinach into the macaroni and sauce before baking.
• Make it extra crisp: Add a little more panko across the top before baking.

Common mistakes to avoid

• Overcooking the pasta: It softens further in the oven, so drain it 1 minute before the packet time.
• Adding milk all at once: Pour it in gradually while stirring to help prevent lumps.
• Adding cheese over high heat: Take the pan off the heat first for a smoother melt.
• Using too much truffle oil: Its flavour can dominate, so taste before adding an extra drizzle.
• Skipping the rest: Leave the dish for 5 minutes after baking so it settles before serving.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat in a covered ovenproof dish at 180°C until hot throughout, adding a splash of milk if the sauce has thickened; the topping may be less crisp after reheating.

Frequently asked questions