This baked truffle mac & cheese is rich, creamy, and irresistibly indulgent. Extra-sharp white cheddar and Parmesan create depth, while white truffle oil adds a luxurious finish. A comfort-food classic, upgraded.
8 Servings
10 mins
Truffle Mac & Cheese
Ingredients
1 lb
Pasta (cavatappi)
4 tbsp
Unsalted butter
¼ cup
All-purpose flour
2 cups
Whole milk
1 cup
Half-and-half
12 oz
White cheddar cheese (extra sharp, shredded)
4 oz
Cream cheese
2 oz
Parmesan cheese (grated)
2–3 tbsp
White Truffle Extra Virgin Olive Oil
½ tsp
Paprika
2 tbsp
Red bell pepper (finely diced)
2 tbsp
Italian parsley (chopped)
1 cup
Panko breadcrumbs
To taste
Sea salt & black pepper
Preparation
- Preheat oven to 375°F. Butter a 9×12 baking dish and set aside. Cook pasta to al dente according to package instructions; drain and set aside.
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 2–3 minutes, whisking constantly, to form a roux (do not let it brown). Slowly whisk in warm milk until smooth, then add half-and-half, paprika, salt, and black pepper.
- Whisk in cream cheese until fully blended. Add Parmesan and ⅓ of the white cheddar, whisking until melted. Add remaining cheddar in batches, whisking until smooth. Stir in 1–2 tablespoons truffle oil, red bell pepper, and half of the parsley.
- Add cooked pasta to the sauce and stir to coat evenly. Transfer to prepared baking dish and top with panko breadcrumbs. Drizzle remaining truffle oil over the top.
- Bake for 35 minutes, until golden and bubbly. Let rest 5 minutes before serving. Garnish with remaining parsley.
