If you’re ready to elevate a classic comfort food into something truly decadent, then my Ultimate Truffle Mac ’n’ Cheese Recipe is going to become your new favorite go-to. I absolutely love how this mac ’n’ cheese combines creamy, cheesy goodness with that unmistakable earthy truffle flavor—trust me, once you try it, it’ll be hard to settle for the regular stuff again.

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Why You’ll Love This Recipe

Rich, Luxurious Flavor: The combination of truffle pesto, oil, and optional fresh truffle brings a deep, earthy umami that’s absolutely irresistible.
Perfectly Balanced Creaminess: The mix of mature cheddar, parmesan, and gruyère cheese creates a smooth and flavorful cheese sauce every time.
Crunchy Topping with a Twist: Truffle oil-infused panko breadcrumbs add the perfect crispy contrast to the creamy pasta beneath.
Easy to Make but Impressively Elegant: This recipe is straightforward enough for a weeknight but fancy enough for entertaining.

A bubbly golden baked macaroni and cheese casserole in a rectangular white dish, topped with crunchy browned breadcrumbs, thin slices of black truffle, pink pickled onion rings, and fresh green herb leaves scattered on top, with a portion scooped out to show creamy, white sauce-coated macaroni inside. Next to it, a round white plate holds a serving of the macaroni and cheese topped with the same pink pickled onions and green herbs. The dishes are set on a white marbled surface with soft natural light enhancing the warm colors, with small plates holding truffle slices and pink onions nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

You’re going to want to gather some classic mac ’n’ cheese ingredients, plus a few special ones that bring the truffle magic. Use a good-quality truffle pesto and truffle oil—they really make the difference here.

Macaroni or other short pasta: Go for sturdy shapes like elbow macaroni that hold the sauce well.
Butter: Be sure to use unsalted so you can control the seasoning.
Plain flour: This is the base to thicken your sauce to that perfect, silky texture.
Milk: Whole milk works best for creaminess, but semi-skimmed is fine in a pinch.
Bay leaf: Adds a subtle depth to your béchamel—don’t forget to remove it before mixing in cheese.
English mustard powder: Just the tiniest kick to make the cheese flavors pop.
Parmesan, mature cheddar, gruyère: A blend of cheeses gives the best taste and meltiness.
Truffle pesto: The secret star ingredient—adds concentrated truffle flavor.
Panko breadcrumbs: For that irresistible crunchy topping.
Truffle oil: Coats the breadcrumbs and amps up the truffle taste.
Black truffle (optional): If you can find fresh truffle, shaving a bit on top makes this dish REALLY special.
Red onion: Thinly sliced for quick pickling and a tangy crunch.
Red wine vinegar: For pickling the onion and balancing the richness.
Parsley leaves: Brightens and freshens the dish at the end.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love dialing this Ultimate Truffle Mac ’n’ Cheese Recipe up or down depending on who’s eating it—whether I want to keep it vegetarian, add a bit of protein, or make it extra cheesy. Feel free to put your own spin on it!

Add cooked bacon or pancetta: I tried this variation the last time guests came over, and it added a smoky, salty depth that had everyone asking for seconds.
Gluten-free version: Swap regular flour and pasta for gluten-free alternatives—just remember to adjust the sauce thickness accordingly.
Use different cheeses: If you want a milder taste, swap gruyère for mozzarella; for a stronger punch, add some blue cheese.
Vegan twist: Replace dairy with vegan cheeses and a plant-based milk, and use a vegan truffle paste—this still gives you that luxurious truffle flavor.

How to Make Ultimate Truffle Mac ’n’ Cheese Recipe

Step 1: Quick Pickle the Red Onion

This little step adds such a fantastic brightness to the dish. Pop the thinly sliced red onion in a bowl with the red wine vinegar, a pinch of salt and sugar, and hot water. Give it a good toss and set it aside. It only takes a few minutes to add that perfect zing, which cuts through all the creamy richness.

Step 2: Cook the Pasta Al Dente

Cook the macaroni until just al dente—don’t overdo it here because the pasta will keep cooking a bit when baked. Drain and save a mug of the pasta water; you’ll use this later to loosen up the sauce if needed. Trust me, that starchy pasta water is magic!

Step 3: Make the Creamy Truffle Cheese Sauce

Warm the butter in a pan until foaming, then sprinkle in the flour and stir constantly to make a roux. Cook that for a few minutes—it helps avoid a floury taste. Slowly add the milk in splashes, whisking constantly, until you get a thick sauce that coats the back of a spoon. Don’t forget the bay leaf here to infuse that subtle herbal note. Cook for about 5-7 minutes, then remove the bay leaf before moving forward.

Stir in the English mustard powder, half the parmesan, all the cheddar and gruyère, and the truffle pesto. Taste it! If you want more punch, add a bit more pesto. Season with salt and pepper—this step is key because the right seasoning makes a huge difference.

Step 4: Combine Pasta and Cheese Sauce, then Add Toppings

Tip the cooked pasta into the cheese sauce, stirring to coat everything beautifully. If it feels too thick, splash in some reserved pasta water to loosen it up—this helps the sauce cling perfectly to every bite.

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