Truffle Mac and Cheese with a Crunchy Parmesan Topping

Truffle mac and cheese is the kind of dish that turns a regular dinner into something a little more special without a pile of extra work. A rich, velvety sauce clings to every piece of pasta, and a few drops of good truffle oil at the end bring an earthy depth that makes it feel restaurant-worthy.

This version gets that depth without losing the truffle aroma to the heat, because the oil goes on after baking. It’s a side dish that works just as well for a holiday table as a quiet Tuesday night.

What Makes This Truffle Mac So Good

The sauce stays creamy even after a stint in the oven because the base uses whole milk and a small amount of cream cheese. Sharp white cheddar and nutty Gruyère melt into a smooth blanket, while the truffle oil rounds everything out without shouting over the cheese.

A panko and Parmesan topping bakes into a crisp, golden crust that contrasts with the soft pasta underneath. I like that you can assemble the whole thing ahead, slide it into the fridge, and just bake it off before dinner.

Ingredients

• 1 lb short pasta (cavatappi, shells, or elbow macaroni): any shape that catches sauce works
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 8 oz sharp white cheddar, freshly grated: packs more flavor than mild
• 4 oz Gruyère, freshly grated: adds a subtle nuttiness
• 2 oz cream cheese, cut into small cubes
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 tsp freshly ground black pepper
• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 cup finely grated Parmesan
• 2 tsp truffle oil, plus more to taste

Variations and Substitutions

• No Gruyère?: Use all sharp white cheddar or swap in fontina for a similar melt.
• Want even more truffle?: Shave a fresh black truffle over the top right before serving instead of drizzling oil.
• Dairy-free:: Use a plant-based butter, unsweetened oat milk, and a thick cashew cream plus a dairy-free parmesan alternative; the sauce will be a bit thinner but still tasty.
• Add some heft:: Fold in cooked, chopped bacon or sautéed mushrooms before baking.

If you like a simpler mac and cheese without the truffle, our classic stovetop mac and cheese is a great place to start.

How To Make Truffle Mac and Cheese

Step 1: Boil the Pasta

Bring a large pot of heavily salted water to a boil and cook the pasta until it is just shy of al dente, about 1 minute less than the package time. The pasta will finish cooking in the oven, so pulling it early keeps it from turning soft.

Drain the pasta well and set it aside. It’s fine if it sits for a few minutes while you build the sauce.

Step 2: Build the Cheese Sauce

Melt the 3 tablespoons of butter in a large saucepan over medium heat. Whisk in the 3 tablespoons of flour and cook, stirring constantly, for about 2 minutes until the mixture smells toasty but has not colored.

Slowly pour in the 2 cups of warm milk while whisking, then keep stirring until the sauce thickens enough to coat the back of a spoon, 4 to 5 minutes. It will look smooth and glossy. Drop the heat to low and stir in the cheddar, Gruyère, and cream cheese a handful at a time, waiting until each addition melts before adding the next. Season with the 1/2 teaspoon salt and black pepper, then taste the sauce and add a pinch more salt if needed.

Step 3: Toss the Pasta and Sauce

Preheat the oven to 375°F (190°C). Tip the drained pasta into the cheese sauce and fold gently until every piece is coated. The mixture will feel loose and creamy at this stage, which is exactly what you want before baking.

Scrape everything into a 2-quart baking dish and spread it into an even layer.

Step 4: Add the Crunchy Topping

In a small bowl, toss the 1 cup of panko with the 2 tablespoons of melted butter and the 1/4 cup of grated Parmesan until the crumbs look evenly dampened. Sprinkle the mixture over the pasta in an even layer.

Slide the dish into the oven and bake for 20 to 25 minutes, until the top is deep golden and the edges are bubbling. The kitchen will smell like toasted cheese and butter.

Step 5: Drizzle with Truffle Oil and Serve

Pull the dish from the oven and let it sit for 2 minutes so it sets slightly. Right before serving, drizzle the 2 teaspoons of truffle oil over the top and let it pool a little in the crevices.

Spoon big portions straight from the dish while the top is still crisp and the inside steams.

Tips for the Best Truffle Mac and Cheese

• Grate your own cheese.: Pre-shredded bags are coated with starch that prevents a smooth melt and can make the sauce grainy.
• Warm the milk before adding it: to the roux. Cold milk takes longer to thicken and can cause lumps.
• Add the truffle oil after baking,: never before. High heat kills the delicate aroma and you’ll lose most of that earthy flavor.
• Taste the sauce before adding the pasta.: The cheese brings salt, so go easy on the salt until everything is melted into the sauce.

Storing Leftovers

• Refrigerate:: Cool leftovers completely, cover tightly, and keep in the fridge for up to 4 days.
• Reheating:: Warm individual portions in a 350°F oven or toaster oven until heated through, about 10 minutes. A quick zap in the microwave works too, though the topping softens. Add a fresh drizzle of truffle oil after reheating.

What Goes Well With Truffle Mac and Cheese

A simple green salad with a sharp vinaigrette cuts through the richness of the mac and cheese beautifully. For a heartier meal, serve it alongside a pan-seared steak or roast chicken; the savory, beefy notes play off the earthy truffle especially well.

Frequently Asked Questions

Can I use truffle oil in the sauce instead of at the end?

You can, but you’ll lose most of the aroma. Heat mutes truffle oil’s delicate flavor, so using it as a finishing drizzle gives you a much stronger truffle presence.

What if I don’t have a 2-quart baking dish?

An 8-inch square pan or any shallow 2-quart casserole will work. The key is spreading the pasta in an even layer so the topping bakes uniformly.

Can I make this mac and cheese ahead of time?

Yes, assemble the whole dish (up through adding the panko topping), cover, and refrigerate for up to 24 hours. You may need to add 5 to 10 minutes to the bake time if it goes into the oven cold.

Is truffle oil the same as fresh truffle?

No. Truffle oil is olive oil infused with truffle aroma, while a fresh truffle is a fungus with a softer, more complex flavor. Both work here, but go with the oil for an everyday splurge.

Truffle Mac and Cheese Recipe

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

• 1 lb short pasta (cavatappi, shells, or elbow macaroni)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 8 oz sharp white cheddar, freshly grated
• 4 oz Gruyère, freshly grated
• 2 oz cream cheese, cut into small cubes
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 tsp freshly ground black pepper
• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 cup finely grated Parmesan
• 2 tsp truffle oil, plus more to taste

Method

 

1. Cook pasta in salted boiling water until 1 minute less than al dente; drain and set aside.
2. Melt butter in a saucepan, whisk in flour, and cook 2 minutes. Slowly whisk in warm milk and cook until thickened, 4-5 minutes. Reduce heat to low and stir in cheddar, Gruyère, cream cheese, salt, and pepper until smooth.
3. Preheat oven to 375°F. Fold cooked pasta into the sauce, then transfer to a 2-quart baking dish.
4. Toss panko with melted butter and Parmesan, sprinkle over pasta, and bake 20-25 minutes until golden and bubbly.
5. Let rest 2 minutes, then drizzle with truffle oil and serve hot.

Notes

Any short pasta with nooks works well here. If you’d like even more crunch, double the panko topping and bake the dish on a sheet pan to catch any drips.