White Truffle Mac & Cheese
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This White Truffle Mac & Cheese is comfort dressed in elegance. It’s creamy, aromatic, and rich with flavor. It’s the kind of dish that turns an ordinary dinner into something memorable, where the familiar warmth of baked macaroni meets the indulgence of truffle oil.
Ingredients
1 lb elbow macaroni
4 Tbsp unsalted butter
¼ cup all‑purpose flour
3 cups whole milk (warm)
1 cup heavy cream
2 cups shredded white cheddar
1 cup smoked gouda
½ cup grated Parmesan
½ cup sour cream
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
1–2 tsp white truffle oil (to taste)
½ cup toasted panko breadcrumbs (for topping)
2 Tbsp chopped chives (for garnish)
Instructions
Cook the pasta: Boil macaroni in salted water until al dente. Drain and set aside.
Make the roux: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden.
Add milk and cream: Slowly whisk in warm milk and cream until smooth and thickened.
Add cheeses: Stir in cheddar, fontina, and Parmesan until melted and creamy.
Season: Add salt, pepper, and smoked paprika.
Finish with sour cream and truffle oil: Stir gently to combine, tasting as you go — truffle oil can be strong, so start light.
Combine: Fold in cooked macaroni until fully coated.
Bake (optional): Transfer to a buttered baking dish, sprinkle with toasted panko, and bake at 350°F for 20–25 minutes until golden.
Garnish: Top with fresh chives and a drizzle of truffle oil before serving.
Serving Notes
For catering or events, portion into 4–6 oz cups and keep warm in chafing dishes.
For home, serve in a rustic bowl with extra breadcrumbs on the side — the crunch against the creamy sauce is divine.
FAQ’s
Can I make this without truffle oil?
Yep! The dish will still be creamy and delicious. If you skip the truffle oil, add an extra sprinkle of Parmesan or a touch of garlic powder to deepen the flavor.
What kind of truffle oil should I use?
White truffle oil works best here because it’s lighter, aromatic, and pairs beautifully with creamy sauces. A little goes a long way, so start with a small amount and adjust to taste.
Can I make this ahead of time?
You can! Assemble the mac and cheese, cover it tightly, and refrigerate for up to 24 hours. Add the toasted panko right before baking so it stays crisp.
How do I reheat leftovers without drying them out?
Stir in a splash of milk or cream before reheating. Warm gently on the stovetop or in the oven, covered with foil.
Can I use different cheeses?
Absolutely. White cheddar is the base, but Gruyère, mozzarella, Havarti, or Monterey Jack all melt beautifully. Just keep a balance of melty cheeses plus a sharper cheese like Parmesan for depth.
Is this recipe good for catering or events?
Yes, it holds well in chafing dishes and portions beautifully into small cups. Keep extra toasted panko on the side so guests can add crunch.
Can I make it gluten‑free?
Use gluten‑free pasta and swap the flour in the roux for a gluten‑free all‑purpose blend. Make sure your panko is gluten‑free as well.
How strong should the truffle flavor be?
That’s up to you. Start with 1 teaspoon, taste, and add more if you want a stronger aroma. Truffle oil intensifies as it sits, so go slowly.
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Hi, I’m Regina of The Faithful Feast. I'm also a writer and catering business owner. I live in the Buckeye State with my wonderful family, where our weekends are often filled with football games and faith-filled conversations. I’m passionate about encouraging women to notice God’s goodness in everyday life, especially over a cozy cup of tea. Whether I’m sharing a soul-warming recipe or writing words that encourage you, my heart is to inspire you to find joy and purpose right where you are.
