This is the most indulgent and flavorful baked macaroni and cheese I’ve ever had the pleasure of making and eating way too much of. In this post, we will explore the secrets to whipping up a creamy and cheesy macaroni and cheese (without eggs) that will impress any taste buds that are lucky enough to try it. Truff’s truffle-infused hot sauce, a key ingredient in this recipe, adds a depth of flavor that elevates this classic comfort food to a whole new level. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and creates a gourmet mac and cheese in no time.
Your grocery list
Dairy
- Unsalted butter
- Milk (1%, 2%, whole, evaporated – almost any kind of milk will work)
- Half and half
- Extra sharp white cheddar cheese (on the block, to be shredded at home)
- Gruyere cheese (on the block, to be shredded at home)
- Mozzarella cheese
Pantry items
- 1 lb. elbow macaroni, uncooked
- All-purpose flour
- Kosher salt
- Ground mustard
- Smoked paprika
- Truff hot sauce
Equipment/tools you’ll need
- Pot for boiling pasta
- Measuring spoons
- Colander (for straining pasta)
- Box grater
- Large saucepan
- Whisk
- 9×13” baking dish
Step-by-step instructions for making truffle macaroni and cheese with truffle-infused hot sauce
- Preheat your oven to 350 degrees F.
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat.
- Blend in the flour and let it cook for about a minute, allowing the raw flour to cook. Next, stir in salt, ground mustard, smoked paprika, and truffle-infused hot sauce. Cook for another minute.
- Slowly add the milk and/or half and half, stirring constantly to avoid clumps of flour forming. Bring to a simmer and let it simmer for 1 minute, until it begins to thicken.
- Remove the saucepan from heat and stir shredded white cheddar and Gruyere cheeses. Stir until the cheese is melted and the sauce is smooth.
- Add the cooked macaroni to the sauce and stir until all of the noodles are completely covered in cheese sauce.
- Grease a 9×13-inch baking dish and pour half of the pasta mixture into it. Sprinkle more a cup of shredded cheese on top of this first layer. Add the remaining pasta and top with the remaining shredded cheese (mozzarella).
- Bake in the preheated oven for 20-25 minutes or until the dish is bubbly and golden brown. Broil for a few minutes for an extra golden and crunchy crust.
(Alternative) Step-by-step instructions for making truffle macaroni and cheese with truffle oil
- Preheat your oven to 350 degrees F.
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat.
- Blend in the flour and let it cook for about a minute, allowing the raw flour to cook. Next, stir in salt, ground mustard, and smoked paprika. Cook for another minute.
- Slowly add the milk and/or half and half, stirring constantly to avoid clumps of flour forming. Bring to a simmer and let it simmer for 1 minute, until it begins to thicken.
- Remove the saucepan from heat and stir shredded cheddar, Gruyere cheese, and truffle oil. Stir until the cheese is melted and the sauce is smooth.
- Add the cooked macaroni to the sauce and toss to coat.
- Grease a 9×13-inch baking dish and pour half of the pasta mixture into it. Sprinkle more a cup of shredded cheese on top of this first layer. Add the remaining pasta and top with the remaining shredded cheese (mozzarella).
- Bake in the preheated oven for 20-25 minutes or until the dish is bubbly and golden brown. Broil for a few minutes for an extra golden and crunchy crust.
What should I serve with truffle macaroni and cheese?
Truffle mac and cheese is a dish that combines simplicity with elegance. The truffle hot sauce (or oil, if using that) adds a unique and earthy taste that takes this dish to a whole new level.
It’s a versatile recipe that can be enjoyed as a main course or paired with:
- A steak or seafood dinner
- A side salad
- Vegetables
Make-ahead and freezing instructions
If you’re planning ahead or want to make extra for later, here are some instructions for making ahead and freezing your truffle mac and cheese:
- Make Ahead: You can prepare the sauce and cook the noodles 1-2 days ahead of time. Keep them separate and store them in the refrigerator until you’re ready to bake.
- Freezing: Assemble the recipe but do not bake it. Cover the dish with plastic wrap and aluminum foil, then freeze it for 2-3 months. Thaw it overnight in the refrigerator before baking as instructed.
Ways to adjust your truffle macaroni and cheese
- Bacon: For an extra touch of flavor, cook bacon until crispy and crumble it into pieces. Add it to the mac and cheese along with the pasta.
- Toppings: Experiment with different toppings like finely chopped sautéed mushrooms or micro greens to add a unique twist to your truffle mac and cheese.
- Smoker: If you have a smoker, try cooking the truffle mac and cheese in it for an added depth of flavor.
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Equipment
- Large pot for boiling pasta
- Measuring spoons
- Colander for straining pasta
- Box grater
- Large saucepan
- Whisk
- 9×13” baking dish
Ingredients
- 1 lb. Pasta shells (penne or elbow macaroni), uncooked
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 teaspoon salt, plus more to taste
- ½ teaspoon smoked paprika
- ½ teaspoon ground mustard
- 1 tablespoon Truff’s truffle-infused hot sauce
- 4 cups milk, any combination of any kind of milk
- 3 cups extra sharp white cheddar, shredded
- 2 cups Gruyere cheese, shredded
- 1-2 cups mozzarella cheese, shredded
Instructions
- Preheat oven to 350 degrees F.
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Blend in the flour and let it cook for about a minute, allowing the raw flour to cook. Next, stir in salt, ground mustard, smoked paprika, and truffle-infused hot sauce. Cook for another 90 seconds.
- Slowly add the milk and/or half and half, stirring constantly to avoid clumps of flour forming. Bring to a simmer and let it simmer for 1 minute, until it begins to thicken.
- Remove the saucepan from heat and stir shredded white cheddar and Gruyere cheeses. Stir until the cheese is melted and the sauce is smooth. Add the cooked macaroni to the sauce and stir until all of the noodles are completely covered in cheese sauce.
- Grease a 9×13-inch baking dish and pour half of the pasta mixture into it. Sprinkle more a cup of shredded cheese on top of this first layer. Add the remaining pasta and top with the remaining shredded cheese (mozzarella). Bake in the preheated oven for 20-25 minutes or until the dish is bubbly and golden brown. Broil for a few minutes for an extra golden and crunchy crust.
Notes
- I like to use pasta shells for my macaroni and cheese because it collects the cheese sauce on the inside. The ridged shells even help hold sauce on the outsides. Feel free to use your preferred type of pasta – just cook according to the instructions and continue with the recipe as written.
- If you don’t have the Truff’s truffle-infused hot sauce, but have truffle oil instead, see the blog post for an alternative set up instructions for making your baked mac and cheese.
- The cheeses in this recipe can be substituted for the cheese(s) you use in your regular macaroni and cheese.
- “Any combination of any milk” means that you can use 1%, 2%, whole, heavy cream, evaporated milk, and heavy cream to help create your cheese sauce. If you’re short on milk, you can even pick up some of the slack by using chicken stock. This will also add another layer of savory flavor to your mac and cheese.
- I like to top my mac and cheese with mozzarella. It melts and browns nicely and adds a subtle salty crust once it’s baked.
Nutrition
Calories: 467kcal (23%) | Carbohydrates: 35g (12%) | Protein: 23g (46%) | Fat: 26g (40%) | Cholesterol: 80mg (27%) | Sodium: 657mg (29%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 847IU (17%) | Vitamin C: 1mg (1%) | Calcium: 579mg (58%) | Iron: 1mg (6%)
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