Creamy truffle mac and cheese made with elbow macaroni, white cheddar, Gruyère, and Parmesan, baked with a buttery breadcrumb topping. This baked mac and cheese recipe features a rich homemade cheese sauce with white truffle oil for a gourmet flavor. Ideal for holiday meals, family dinners, and special occasions, this truffle mac and cheese works as both a main dish and a side dish. A popular choice for those searching for baked mac and cheese, truffle mac and cheese recipe, and creamy oven-baked pasta dishes.

Table of Contents

Ingredients

Mac and Cheese

1 lb elbow macaroni, uncooked
¼ cup butter
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
3¼ cups milk (any kind)
2 cups half-and-half
3 cups extra-sharp white cheddar cheese, shredded
2 cups Gruyère cheese, shredded
1 tablespoon white truffle oil
½ cup Parmesan cheese, freshly shredded

Breadcrumb Topping

1 cup breadcrumbs or panko
2 tablespoons butter, melted
1 tablespoon white truffle oil

Instructions

1. Preheat and Cook Pasta

Preheat the oven to 325°F (165°C).
Cook the macaroni according to package instructions until al dente. Drain and set aside. Shred all cheeses and reserve.

2. Make the Cheese Sauce

In a medium saucepan over medium heat, melt the butter. Whisk in the flour, salt, pepper, and garlic powder. Cook for about 2 minutes, stirring constantly, until lightly golden.
Gradually pour in the milk and half-and-half, whisking continuously to avoid lumps. Bring to a gentle simmer and cook for 1 minute until slightly thickened.
Remove from heat, stir in the truffle oil, then add the cheddar and Gruyère cheeses. Stir just until the cheeses melt and the sauce is smooth.

3. Assemble

Add the cooked macaroni to the cheese sauce and toss to coat evenly.
Pour half of the pasta mixture into a greased 9×13-inch baking dish. Sprinkle with ¼ cup Parmesan. Add the remaining pasta and finish with the remaining Parmesan.

4. Prepare the Topping

In a skillet over medium-high heat, combine the breadcrumbs, melted butter, and truffle oil. Cook, stirring constantly, until the crumbs are golden and crisp.

5. Bake

Sprinkle the toasted breadcrumb topping evenly over the mac and cheese.
Bake for 15–20 minutes, or until bubbly and heated through. Serve warm.

Tips

Use freshly shredded cheese for a smoother sauce.
Add truffle oil gradually; a little goes a long way.
Do not overbake to keep the mac and cheese creamy.

Variations and Substitutions

Cheese: Swap Gruyère for fontina or mozzarella for a milder flavor.
Pasta: Use cavatappi or shells for better sauce coverage.
Add-ins: Stir in sautéed mushrooms or crispy bacon for extra depth.
No truffle oil: Omit it and add a pinch of nutmeg for warmth.

FAQs

Can this be made ahead of time?
Yes. Assemble without baking, cover, and refrigerate up to 24 hours. Bake before serving.

Can I freeze truffle mac and cheese?
Freezing is possible, but the sauce may slightly change texture. Freeze before baking for best results.

How do I keep it creamy?
Avoid overheating the cheese sauce and bake just until bubbly.

Serving Suggestions

Serve as a main dish with a green salad or as a side alongside roasted chicken, steak, or grilled vegetables.

Why You’ll Love This Recipe

Rich, creamy texture with a balanced truffle flavor
Perfect for holidays, dinner parties, or comfort food meals
Easy baked version with a crisp, buttery topping
Customizable with different cheeses and add-ins