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Truffle Mac and Cheese
Easy homemade Truffle Mac and Cheese that's creamy, cheesy, and completely indulgent. It's easy to make in just 30 minutes and is fancy enough to serve any guests.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 9
Calories: 764 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 lb elbow macaroni , uncooked
- ¼ cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 3 1/4 cups milk , any kind
- 2 cups half and half
- 3 cups extra sharp white cheddar , shredded
- 2 cups gruyere cheese , shredded
- 1 Tablespoon white truffle oil
- 1/2 cup freshly shredded Parmesan cheese
Breadcrumb Topping:
- 1 cup breadcrumbs , or panko
- 2 Tablespoon butter , melted
- 1 Tablespoon white truffle oil
Instructions
- Preheat oven to 325 degrees F.
- Cook the macaroni to al dente, according to package instructions. Drain and set aside. Shred cheeses and set aside.
- Make the sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, garlic powder, salt, and pepper. Cook for 2 minutes.
- Slowly add the milk and half and half, stirring constantly and bring to a simmer and simmer 1 minute. Remove from heat and stir in truffle oil, and then shredded cheddar and gruyere cheeses, stirring just until melted.
- Combine: Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into a greased 9x13 baking dish. Sprinkle 1/4 cup parmesan cheese over the top. Add remaining pasta and sprinkle with remaining parmesan cheese.
- Breadcrumb Topping: Add panko, melted butter and truffle oil to a skillet (or the saucepan used to cook the pasta). Cook over medium-high heat, stirring constantly, until the crumbs are golden brown. Evenly sprinkle over the mac cheese.
- Bake 15-20 minutes or until bubbly. Serve warm.
Cup of Yum
Notes
- Make Ahead Instructions: Prepare the sauce, cook the noodles, and store both separately in the fridge 1 to 2 days ahead of time, until ready to combine and bake.
- Freezing Instructions: Assemble recipe, but freeze before baking. Allow to cool completely, cover well with plastic wrap and aluminum foil and freeze for 2-3 months. Thaw completely before baking.
Nutrition Information
Calories
764kcal
(38%)
Carbohydrates
57g
(19%)
Protein
32g
(64%)
Fat
45g
(69%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.3g
Cholesterol
124mg
(41%)
Sodium
1029mg
(43%)
Potassium
412mg
(12%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
1273IU
(25%)
Vitamin C
0.5mg
(1%)
Calcium
814mg
(81%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 764
% Daily Value*
| Calories | 764kcal | 38% |
| Carbohydrates | 57g | 19% |
| Protein | 32g | 64% |
| Fat | 45g | 69% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 124mg | 41% |
| Sodium | 1029mg | 43% |
| Potassium | 412mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1273IU | 25% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 814mg | 81% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.