This Truffle Macaroni and Cheese is positively decadent. This stovetop version features a mouthwatering truffle cream sauce that is so simple!
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True Decadence
Macaroni and cheese has to be one of my favorite dishes. Admittedly though, it isn’t something I make often.
However, when the cooler months creep in, all I want is comfort food. Particularly in the Fall, I crave earthy and hearty dishes: those that “stick to your ribs” if you will. And this one is the ultimate depiction of that statement!
Macaroni and cheese gets a glow up with the addition of umami truffle, the creamiest cheese sauce, and an unexpected layer of flavor from a fresh grating of nutmeg. This recipe is painfully good, and so very simple to make. Read on to learn more about this incredible dish!
How To Make Truffle Macaroni and Cheese
In my article for How To Make The Ultimate Macaroni and Cheese, I share two different cooking methods, this stovetop version being one of them. In that article, I share tips and tricks that I learned from my friend Lindsay of The Hunger Diaries. She’s a macaroni and cheese expert, having a dozen different recipes for the delicious comfort food on her YouTube channel alone.
I go over how to make a proper stove top macaroni and cheese in that article, but here are the basics:
- Use a roux to thicken the sauce. Using equal parts butter and flour, whisk the mixture over medium heat until completely melted and creamy. You want to cook it a couple minutes, to ensure the flour taste is cooked out.
- Add liquid. In this version I use whole milk, but you can opt to use half-and-half, 2%, coconut milk, or even heavy cream if you’re looking for a super rich and decadent sauce.
- Add the cheese. For this truffle version, I used a variety of like-flavored cheeses, like Fontina, Gruyere, and a creamy Italian truffle cheese that is wildly delicious. Be sure that you’re grating all these cheeses yourself: this ensures a super creamy and non-grainy sauce.
- Add al dente pasta. Make sure you don’t overcook the pasta, since you’ll be adding sauce directly to it over heat, meaning it will continue to absorb some of the liquid.
How To Personalize Macaroni and Cheese
In my article that I referenced above, Lindsay shares her “equation“ for the perfect macaroni and cheese. If you stick to this equation, you can substitute any cheeses you like! Whether it’s creamy cheeses like mascarpone or goat cheese, or sharper options like cheddar and Parmesan, you can really make this classic pasta dish your own!
Additionally, you can add whatever fixings you like. Here are a few additions to consider:
- Bacon
- Prosciutto
- Sausage
- Shredded chicken
- Peas
- Roasted Broccoli
- Pesto
- Sautéed tomatoes
- Mushrooms
- Sun-dried Tomatoes
- Canned Pumpkin
- Artichokes
- Olives
What To Serve With Truffle Macaroni and Cheese
Given its rich and decadent flavor profile, I recommend keeping things light to serve with this dish:
- A big green salad
- Roasted vegetables as a side
- Your favorite wine couldn’t hurt! This dish would be particularly good with a dry Chenin Blanc, or else a big juicy red like Grenache.
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Truffle Macaroni and Cheese
Ingredients
- 1 lb elbow pasta
- 1 stick butter
- 1/2 cup flour
- 4 cups whole milk
- 1 tsp salt
- Fresh nutmeg, grated
- 6 oz fontina cheese, grated
- 6 oz gruyere cheese, grated
- 4 oz Italian truffle cheese , grated
Instructions
- Cook the pasta to al dente, or to the tooth. Follow the package instructions for proper cook times depending on your theof pasta.
- In a large saute pan, melt butter. Whisk in flour until thickened, and continue to whisk sporadically for about 2 minutes.
- Slowly add whole milk, constantly whisking as you add about 1/2 up at a time. Keep whisking to promote a smooth consistency. Season with salt and grated nutmeg. Start with a little at a time, and then add more later after you add the cheese!
- Remove the pan from the heat - you don't want it over heat as you add the cheese, as this can cause the sauce to seize up and get grainy. Add the grated cheese a little at a time, continuing to whisk as it melts. When all the cheese is added, move the pan back to the heat, continuing to whisk.
- Taste the sauce and add more salt and nutmeg to your liking. Add sauce to the pasta, a little at a time, until desired consistency is met. Note that you may have extra sauce! You can choose to save the sauce or make more pasta!
- Garnish with grated nutmeg and enjoy warm!
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