Morning Buzz

Truffle Mac and Cheese

Truffle Mac and Cheese

Truffle oil brings this homey mac and cheese to the next level. 

Delicious alongside a steak and a simple salad, this mac and cheese can also be a standalone (maybe add a salad) vegetarian pasta dinner. 


1 pound macaroni or other tubular or curly pasta
1 tablespoon truffle oil
3 tablespoons unsalted butter
¼ cup flour
1 teaspoon dry mustard
2 cups milk
1 cup heavy cream
1 teaspoon kosher salt
¾ teaspoon freshly ground pepper
¾ cup shredded sharp cheddar cheese
¾ cup shredded gruyere
¾ cup plus ¼ cup grated parmesan
¼ cup breadcrumbs
Minced fresh chives, for garnish

Recipe directions: 

Preheat the oven to 375 degrees. Bring a large pot of water to a boil over high heat. Add the pasta and cook 8 minutes. Drain and transfer to a 9-by-13-inch baking dish. Drizzle the truffle oil over the warm pasta and stir to coat. 

Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and mustard and cook, whisking constantly, until there are no lumps of flour, about 2 minutes. Continue whisking and add the milk and cream gradually, then the salt and pepper. Whisk until the mixture thickens to coat a spoon, about 4 minutes. Remove from the heat and stir in the cheddar, gruyere, and ¾ cup of parmesan. Pour the sauce over the pasta in the baking dish and stir carefully to coat the pasta. Top with the breadcrumbs and then ¼ cup of the parmesan. Bake uncovered for 30 minutes, then let the macaroni rest for 10 minutes. Sprinkle with chives before serving.

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