What type of pasta works best?

Elbow macaroni is ideal for holding the creamy cheese sauce, delivering perfect texture and flavor balance.

How do I enhance the truffle flavor?

Drizzle a few drops of truffle oil just before serving to intensify the aromatic profile without overpowering the cheese.

Gruyère can be swapped for Fontina or Emmental for a different but still rich and creamy taste experience.

Adding sautéed mushrooms introduces an earthy note and varied texture alongside the creamy base and crunchy topping.

The panko breadcrumbs mixed with melted butter and Parmesan are sprinkled on top, then baked until golden brown for a crisp finish.

A decadent twist on the classic comfort food, this creamy macaroni and cheese is elevated with aromatic truffle oil and a blend of luxurious cheeses.

This recipe combines the comforting feel of classic macaroni and cheese with a gourmet touch that impresses every time I serve it.

Pasta: 350 g (12 oz) elbow macaroni
Cheese Sauce: 2 tbsp unsalted butter 2 tbsp all-purpose flour 500 ml (2 cups) whole milk 120 g (1 cup) grated Gruyère cheese 120 g (1 cup) grated sharp white cheddar cheese 60 g (½ cup) grated Parmesan cheese 1 tsp Dijon mustard 1 tsp sea salt ½ tsp freshly ground black pepper 1½ tbsp truffle oil (plus more for drizzling)
Topping: 60 g (½ cup) panko breadcrumbs 1 tbsp unsalted butter melted 2 tbsp grated Parmesan cheese 1 tbsp chopped fresh parsley (optional)

Preheat oven:: Preheat the oven to 200°C (400°F). Butter a medium baking dish (about 2 liters/2 quarts).
Cook macaroni:: Cook the macaroni according to package instructions until al dente. Drain and set aside.
Make roux:: In a large saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute.
Add milk:: Gradually whisk in the milk, stirring constantly until smooth and slightly thickened, about 3 4 minutes.
Mix cheese sauce:: Remove from heat. Stir in Gruyère, cheddar, Parmesan, Dijon mustard, salt, pepper, and truffle oil until the cheese is melted and the sauce is smooth.
Combine macaroni:: Add the cooked macaroni to the sauce and stir to coat evenly.
Prepare baking dish:: Pour the mixture into the prepared baking dish.
Make topping:: In a small bowl, mix panko breadcrumbs with melted butter and 2 tbsp Parmesan. Sprinkle evenly over the macaroni.
Bake:: Bake for 15 18 minutes, until the top is golden and bubbling.
Finish:: Let rest for 5 minutes. Drizzle with extra truffle oil and sprinkle with parsley before serving if desired.

This dish is always a family favorite that brings everyone together around the table for a cozy comforting meal.

Add sautéed mushrooms for an earthy touch. Pair with a crisp white wine like Chardonnay.

Medium saucepan Large pot Whisk Baking dish Mixing bowls Measuring cups and spoons

Contains milk (dairy) wheat (gluten) and may contain mustard Check cheese and truffle oil labels for allergens or cross-contamination if sensitive.

This recipe makes an impressive yet simple dish perfect for any occasion.

→ What type of pasta works best?: Elbow macaroni is ideal for holding the creamy cheese sauce, delivering perfect texture and flavor balance.
→ How do I enhance the truffle flavor?: Drizzle a few drops of truffle oil just before serving to intensify the aromatic profile without overpowering the cheese.
→ Can I substitute the cheese types?: Gruyère can be swapped for Fontina or Emmental for a different but still rich and creamy taste experience.
→ Is there an option to add more texture?: Adding sautéed mushrooms introduces an earthy note and varied texture alongside the creamy base and crunchy topping.
→ What cooking method creates the crunchy topping?: The panko breadcrumbs mixed with melted butter and Parmesan are sprinkled on top, then baked until golden brown for a crisp finish.