Truffle Mac and Cheese

I know I’ve said it before, and I’ll say it again – what isn’t better with truffle in it?! I am absolutely obsessed, and to me, it screams comfort food.  Below is a pretty delicious mac and cheese recipe… I must say, it pairs quite nicely with a nice steak!


1 lb Elbow Macaroni

1.5 cup Parmesan Cheese

1.5 cup Gruyere Cheese

3 oz Truffle Butter

4 cups Whole Milk

3-4 tbsp Flour

1/4 cup Unsalted Butter (1/2 stick)

3 cloves Garlic (minced)

Salt & Pepper to Taste

In a large pot, bring water to a rolling boil, and cook the pasta according to the packaged directions (to al dente), then drain.  While the water is coming to a boil, start on the cheese mixture.  In a heavy bottom pot (I like using a dutch oven), melt the 1/2 cup of unsalted butter over medium-medium high heat.  Add in the minced garlic, and whisk until fragrant (about 30 seconds).  Next, sprinkle in the flower and whisk it with the butter until a paste forms, and the raw flour taste is cooked out (about 2 minutes).  Slowly pour in the milk, and whisk until there are no longer lumps from the flour-butter paste.  Bring to a boil, and then lower the heat to simmer until the mixture thickens (you should be able to coat a spoon and run your finger through it with it staying separated).  When you have reached your desired consistency, add in the truffle butter and mix well.  Then, off of the heat, add in the cheese and whisk until smooth.  Salt and pepper the cheese mixture to taste, then add in the cooked macaroni.  Mix together and enjoy!

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