The Best Truffle Mac and Cheese Recipe

I have never claimed to be a gourmet chef, or expert on food. But one thing I do claim? Greg and I have the best truffle mac and cheese recipe. I don’t mean to brag (okay, maybe I do), but nothing I’ve tried out there comes close. Since we made it this past week for Thanksgiving I found it only appropriate to share it in hopes y’all can try it for Christmas!

Greg and I went to Smith and Wollensky for Houston Restaurant Week about four years back and ordered some truffle mac and cheese. We obsessed over how good it was and set out to make our own. So we developed our own recipe. It’s a combination of three different ones we’ve found around the internet, taking the best. I think what sets ours apart from other recipes is using cavatappi noodles, the panko bread crumbs, and the hand-grated aged white cheddar. Obviously the truffle oil takes this over the top. I’ve actually blogged this recipe before, but that was three years ago. And one thing I learned at Blog Elevated was to repost good content that may have not gotten the attention it deserves. And by golly, this recipe deserves attention!

Aww! It’s newlywed Meg & Greg with one of our first trial runs of this recipe! Aren’t we precious?  To this day, we haven’t changed a thing with this recipe because it’s that good. We have requests for it for every major holiday. We just made it this past Thanksgiving, like we always do, but it truly is perfect for Christmas and Easter dinners. It doesn’t disappoint.

trufflemacandcheeseprep

And you know it’s about to get good when you start out with butter, onions, rosemary, thyme, basil, half and half, heavy whipping cream, cheddar, truffle oil and wine. Just sayin’. Now let’s just get to the good stuff – the recipe. Just as an FYI, we have made this recipe with both black and white truffle oil and it comes out tasting the same. Only difference is you need to use more white truffle oil to get it to the desired flavor.

The Best Truffle Mac and Cheese Recipe

Ingredients:
1 lb cavatappi pasta
1 and ¼ sticks of butter
¾ cup chopped red onion
2 Tbsp minced garlic
½ cup flour
16 oz. block white aged cheddar, shredded
½ cup parmesean cheese, shredded
1 cup skim milk
½ cup half & half
¾ cup heavy whipping cream
¼ cup chopped fresh basil, thyme and rosemary
cracked black pepper (to taste)
If you have black truffle oil: 1 Tbsp and 1 tsp black truffle oil (this is to your preference – start with 1 Tbsp and if that’s enough for you, stop there. Black truffle oil is more expensive and also more intense.)
If you have white truffle oil: 3 Tbsp
Splash white wine (about ¼ cup)
½ cup (or more) Japanese panko bread crumbs

Directions:
Boil cavatappi per package instructions, set aside. Add butter to pot over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux. Whisk in the milk, half and half, heavy whipping cream, and a splash of white wine and bring to a boil, stirring constantly to prevent the roux from burning. You may have to keep adding in additional skim milk if you think it’s looking a little too “flour-y”. Just eyeball it. Cook until the roux has dissolved completely and you can no longer taste the flour. Add the fresh herbs, the truffle oil, the cheddar, and half of the parmesean until dissolved. Season with cracked black pepper (to taste). Incorporate the cooked cavatappi. Put ingredients into a baking dish. Sprinkle bread crumbs and remaining parmesean cheese on top evenly. Place under a broiler until top becomes golden brown.

I hope y’all give it a try for your next family get-together! Or just because. Let’s face it, you don’t need a reason to make truffle mac and cheese.

29 Comments

  • Reply
    Julianne
    December 2, 2013 at 3:06 pm

    I want a HUGE helping of this right now. right. now.

  • Reply
    Sarah
    December 2, 2013 at 3:56 pm

    Stop with this deliciousness!

    I’m pretty sure I would eat cardboard if it had truffle on it.

  • Reply
    Leslie
    December 2, 2013 at 4:18 pm

    I’ve never heard of this! I’m going to have to give it a try. You guys have definitely made it look delicious! Thanks for sharing!

  • Reply
    Nichole C
    December 7, 2013 at 8:44 am

    This sounds amazing! I need to make!

  • Reply
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  • Reply
    Lourdes
    November 24, 2014 at 3:29 pm

    Hi! I can’t wait to try this. Question. When do you add in the pasta??
    Thank you!

    • Reply
      Meg O.
      November 24, 2014 at 3:59 pm

      Sorry, I didn’t realize I hadn’t added that step! You want to incorporate the cooked pasta before you add everything to the baking dish! I hope you LOVE it! We’re making it again for Thanksgiving this year 🙂

      • Reply
        Lourdes
        November 24, 2014 at 5:13 pm

        Thank you!! I’m going to make this and bring it to my family’s Thanksgiving dinner 🙂 can’t wait!

  • Reply
    Rachel
    November 25, 2014 at 12:05 pm

    Looks like a great recipe – but difficult to determine when/how the pasta makes it into the dish as it is not discussed in the recipe! I assume we boil the pasta and put into casserole dish before adding the sauce mixture.

    • Reply
      Meg O.
      November 25, 2014 at 8:56 pm

      It is in the recipe! I just forgot to add at the beginning to cook the pasta per package instructions. You’re correct – you incorporate the cooked cavatappi before transferring everything to the baking dish.

  • Reply
    Debbie
    November 29, 2014 at 7:29 pm

    This recipe is the BOMB! I do not normally try new recipes on Thanksgiving BUT considering the ingredients in this and fact I’ve got a traditional Mac n Cheese recipe down pat … I just knew it would be okay. So so pleased with how this turned out for me. The only change I made was not using skim milk and instead using more half n half to make up for it … of course that made it much more fattening LOL. This recipe was a HIT and it will definitely be made again in my house!!!! Just wanted you to know … a much loved recipe!!!

    • Reply
      Meg O.
      December 4, 2014 at 9:21 pm

      Sorry I’m just replying but I’m SO GLAD that the recipe turned out amazing for you! It makes me so happy to hear that other people love it as much as we do! Now can you see why our family requests it all the time?!? It’s seriously an obsession for us. Haha! And hey, I’m sure the extra fat from the half and half tasted awesome. We used milk just to thin out the flour more but if it worked great with the half and half that’s awesome too!

  • Reply
    Amy
    December 20, 2014 at 7:46 pm

    Hi Meg! I am going to try this recipe tomorrow, but I have a question – is it 1/4 cup total of fresh herbs? Or, is it 1/4 cup of each of the fresh herbs listed? Thank you!

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  • Reply
    beth
    December 22, 2014 at 3:41 pm

    For the fresh herbs, recipe says 1/4 cup of all three herbs. Is that 1/4 cup of each one? Or combined? Seems like a lot so just want to be sure which! Thank you. Looks delicious!

    • Reply
      Meg O.
      December 22, 2014 at 4:34 pm

      It’s 1/4 cup total for all the herbs! I hope that you enjoy the recipe as much as we do! 🙂 Merry Christmas!

  • Reply
    Katy
    March 20, 2015 at 10:29 am

    I made this for dinner last night, and my Italian boyfriend said it was the best mac & cheese he had ever had!

  • Reply
    Valerie D
    May 25, 2015 at 5:57 pm

    Have you tried making this with fresh truffles? I have some black ones on hand and this looks so good, I just don’t know the ratio of fresh truffles v. the truffle oil. any suggestions/ideas?

  • Reply
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  • Reply
    Kelly Kane
    July 24, 2016 at 7:49 pm

    Made this tonight, and it was fantastic! I did have to add more milk to loosen the cheese sauce a bit. It was too thick initially. I used a Welsh aged white cheddar, freshly shredded. I also used black truffle oil, since that’s what I had. I would suggest revising the recipe to indicate that 1/4 cup of rosemary, thyme, and basil COMBINED is needed, and NOT 1/4 cup each of the three herbs. I cook a lot, so I knew it was 1/4 cup total, but I could see someone potentially being confused by the way it’s written. Highly recommend this recipe!!!! So yummy! Went great with BBQ shredded chicken sandwiches, too!

  • Reply
    Anh
    November 22, 2016 at 8:24 pm

    Went through a billion truffled mac and cheese recipes and thought this one sounded the best! Buying ingredients tonight and will be making it for Thanksgiving! Can’t wait to see how it turns out. Thanks for sharing.

  • Reply
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  • Reply
    Stephanie
    May 1, 2017 at 11:46 am

    How much butter is 1 and a 1/4 sticks? a 1 lb stick or a 1/2 lb stick?

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