Truffle Mac and Cheese with Three-Cheese Sauce
This luxurious mac and cheese the classic comfort food with black truffle oil and a rich blend of white cheddar, Gouda, and Havarti cheeses. The creamy sauce is built from a proper roux for silky texture, while crispy truffle-infused panko breadcrumbs add a golden, aromatic topping. Perfect for special occasions or when you want to transform a weeknight dinner into something extraordinary. The combination of three cheeses creates complex flavors that pair beautifully with the earthy truffle notes.
Ingredients
- 2 Tbsp unsalted butter
- ½ yellow onion, peeled and small diced
- 2 garlic cloves, finely minced
- 2 Tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- ½ cup white cheddar cheese, shredded
- ½ cup Gouda cheese, shredded
- ½ cup Havarti cheese, shredded
- 12 oz cavatappi noodles, cooked and strainedpenne or shells1:1
Similar tube shapes hold sauce well
- 2 cups panko breadcrumbs
- 3 Tbsp black truffle oilmushroom powder + olive oil1 tsp powder + 3 Tbsp oilbudget
Provides earthy flavor without truffle cost
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Preheat oven to 375°F
- 2
Cook butter, onions, and garlic in medium pot over medium-low heat for 4-5 minutes until tender
- 3
Stir in flour to make a roux
- 4
Add milk and cream, turn heat to high
- 5
Bring to boil while stirring occasionally until mixture becomes very thick
- 6
Whisk in melted cheeses until smooth
- 7
Season with salt and pepper
- 8
Add cooked noodles to 9×13 casserole dish or 9-inch cast iron skillet
- 9
Pour cheese sauce over noodles and mix to combine
- 10
Mix breadcrumbs and truffle oil in separate small bowl
- 11
Spread breadcrumb mixture evenly over mac and cheese
- 12
Bake for 20-25 minutes until breadcrumbs are browned
Tips
Use freshly grated cheese instead of pre-shredded for smoother melting and better texture in the sauce.
Don't skip making the roux - it prevents the cheese sauce from breaking and ensures creamy consistency.
Let the mac and cheese rest for 5 minutes after baking to allow the sauce to thicken before serving.
Good to Know
Refrigerate covered for up to 3 days. Reheat in 350°F oven covered with foil until warmed through.
Assemble completely without breadcrumb topping, cover and refrigerate up to 1 day. Add breadcrumbs and bake when ready to serve, adding 5-10 minutes to cook time.
Serve hot immediately after resting. Pairs well with simple green salad or roasted vegetables.
Common Mistakes
Don't add cheese to boiling liquid to avoid breaking the sauce
Cook roux for at least 2 minutes to eliminate raw flour taste
Use low heat when melting cheese to prevent graininess
Substitutions
Gluten-Free Swaps
General Alternatives
Similar tube shapes hold sauce well
Provides earthy flavor without truffle cost
Still creamy but less complex flavor
FAQ
Can I make this without truffle oil?
Yes, substitute with extra butter or olive oil. You'll lose the truffle flavor but still have delicious mac and cheese. Consider adding sautéed mushrooms for earthiness.
How long does this keep in the refrigerator?
Properly stored, it keeps for 3-4 days refrigerated. The texture is best when reheated gently in the oven rather than microwave.
Can I freeze this mac and cheese?
Yes, freeze assembled but unbaked for up to 2 months. Thaw overnight in refrigerator before baking. Add 10-15 minutes to original baking time.