Truffle Mac and Cheese
This truffle mac and cheese combines five cheeses in a silky béchamel-based sauce elevated by fresh black truffle, shallots, and garlic for an earthy, umami-forward dish that transcends standard comfort food.
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This truffle mac and cheese combines five cheeses in a silky béchamel-based sauce elevated by fresh black truffle, shallots, and garlic for an earthy, umami-forward dish that transcends standard comfort food.
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Bring a large pot of water to a boil. Salt the water generously and cook the pasta according to package directions until al dente.
While the pasta is cooking, prepare your ingredients: shred the cheeses, mince the shallot and garlic, and finely chop the chives.
Using a microplane or fine grater, grate a portion of the fresh black truffle into a small bowl. Set aside.
In a large, heavy-bottomed pan or Dutch oven, melt the butter over medium heat.
Add the minced shallot and garlic to the melted butter and sauté for 1-2 minutes until fragrant and softened.
Sprinkle the flour over the shallots and garlic to create a roux. Cook, stirring constantly, for about one minute.
Gradually whisk in the milk, a little at a time, until the sauce is smooth and free of lumps. Bring to a simmer and cook until slightly thickened.
Stir in the crispy fried shallots, the grated black truffle, and a pinch of black pepper.
Reduce the heat to low. Add the shredded cheese to the sauce in handfuls, stirring continuously until each addition is fully melted before adding the next. Continue until all the cheese is incorporated and the sauce is smooth and creamy.
Drain the cooked pasta well and add it to the pot with the cheese sauce.
Add the chopped chives and stir everything together until the pasta is evenly coated in the sauce.
Serve immediately, garnished with additional shaved black truffle and more chopped chives.
Store covered in the refrigerator up to 3 days; reheat on stovetop over low heat with a splash of milk, or in a 350°F oven covered with foil for 15–20 minutes.
Yes. Substitute 1 teaspoon black truffle oil or 2 tablespoons truffle butter stirred into the finished sauce for similar aromatic depth at lower cost.
The recipe calls for Montamore, Parmesan, and Mild Cheddar—this mix balances nuttiness, sharpness, and creaminess. Gruyère or Fontina work well as alternatives.
Keep heat at medium, add cheese off heat once the béchamel is smooth, and stir constantly. Use freshly shredded cheese rather than pre-shredded, which contains anti-caking agents.
Yes. Assemble the mac and cheese in a baking dish, cover, and refrigerate up to 24 hours. Bake from cold, adding 10–15 minutes to the cooking time.
Cavatappi (as called for) has ridges and a hollow center that trap sauce well. Short tube pastas like rigatoni, penne, or elbow also work.
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