Indulgent, creamy, and decadent Truffle Mac and Cheese that’s ideal for a Girls Night In or Date Night.
I loveeeeeee truffle anything. When I dine out and I see a dish with truffle oil on the menu, I have to order it. It’s one of my favorite flavors.
Today I’m sharing a decadent kind of mac and cheese – Truffle Mac and Cheese prepared with mushrooms, jalapenos, garlic, cheese, and white truffle oil. It’s so good and a total crowd-pleaser.
Is Truffle Mac and Cheese made with cream?
No. This indulgent pasta dish is made with milk, some butter, and lots of cheese. Compared to typical mac and cheese, this dish does not have any kind of cream or half n half.
Can I make Truffle Mac n Cheese gluten-free?
Yes. Simply replace the pasta with gluten-free pasta. I recommend using medium shells or elbow macaroni for this dish. Additionally, replace all-purpose flour with gluten-free flour, such as this.
Can I make Vegan Truffle Mac and Cheese instead?
Absolutely, but it’s quite a few substitutions.
- replace whole milk with dairy-free milk, I like unsweetened cashew milk as it’s mildly flavored and creamy.
- replace butter with vegan butter.
- also, replace gruyere and cheddar cheeses with your favorite melty cheese.
Truffle Oil Mac and Cheese is:
Indulgent
Heavenly
Delicious
Gourmet
Vegetarian
Perfect for Girls Night In
Crowd-Pleaser
Gluten-Free option (use gf pasta and gf flour)
How to make Truffle Mac and Cheese recipe?
Prep
1. Chop the garlic and jalapeno (with seeds). Slice the mushrooms.
2. Grate 2 cups of Gruyere cheese and 2 cups of medium/sharp cheddar cheese.
3. Boil a pot of water for the pasta.
4. Preheat oven to 350 degrees.
Make the Sauce
1. Heat up a pot on medium heat, once hot, add oil followed by garlic and chopped jalapenos. Saute for a couple of minutes.
2. Add sliced mushrooms and saute for 2 minutes until soft and slightly brown.
3. Add butter.
4. Once butter melts, add all-purpose white flour.
5. Stir the flour into the butter. Cook for a minute. This forms a roux which will help thicken the sauce.
6. Very, very slowly add the milk a little bit at a time. Now you are tempering the milk to avoid any curdling. Keep stirring as you add little milk at a time.
7. A few minutes later, you should have a thick sauce.
8. Add garlic powder, black pepper, and salt to taste.
9. At this time, add pasta to your boiling water and cook according to package instructions. I prefer medium shells for this recipe, but elbow macaroni will work great too.
10. Turn off the gas and add the cheese a little bit at a time to avoid curdling. Add 1 1/4 cups of Gruyere and 1 1/4 cups of cheddar cheese a little bit at a time. Keep stirring as you add a little cheese at a time.
11. Now add 2 tbsp truffle oil – you can start with 1 tbsp and see if you need more. Stir well.
12. Drain the pasta completely so there is no water.
13. Add a little pasta at a time to the truffle sauce and mix.
14. This is what you should have.
Assemble
1. Transfer the mac and cheese to a baking dish. I love my Staub Baking Dish.
2. Top with the remaining Gruyere and Cheddar cheeses. Also, add breadcrumbs.
3. Top with sliced jalapenos.
4. Finish with a tbsp of truffle oil.
5. Cover with foil paper and into the oven for 20 minutes. Once the time is up, I broiled for 3 minutes on High.
Enjoy!
Truffle Mac and Cheese
Vegetarian, Gluten-Free optionEquipment
Ingredients
for truffle cheese sauce
- 1 tbsp avocado oil
- 3 cloves garlic chopped
- 2 jalapeños chopped with seeds
- 8 ounces cremini mushrooms sliced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 1/2 cups whole milk added slowly
- 1 1/4 cups gruyere cheese shredded
- 1 1/4 cup medium cheddar cheese shredded
- 1/2 tsp garlic powder
- 1/3 tsp black pepper
- salt to taste
- 2 tbsp truffle oil
for toppings
- 1 1/2 tbsp crumbs
- 3/4 cup gruyere cheese shredded
- 3/4 cup cheddar cheese shredded
- 7-8 slices jalapeno
- 1 tbsp truffle oil
Instructions
Prep
- Chop the garlic and jalapeno (with seeds). Slice the mushrooms.
- Grate 2 cups of Gruyere cheese and 2 cups of medium/sharp cheddar cheese.
- Boil a pot of water for the pasta.
- Preheat oven to 350 degrees.
Make the Sauce
- Heat up a pot on medium heat, once hot, add oil followed by garlic and chopped jalapenos. Saute for a couple of minutes.
- Add sliced mushrooms and saute for 2 minutes until soft and slightly brown.
- Add butter.
- Once butter melts, add all-purpose white flour.
- Stir the flour into the butter. Cook for a minute. This forms a roux which will help thicken the sauce.
- Very, very slowly add the milk a little bit at a time. Now you are tempering the milk to avoid any curdling. Keep stirring as you add little milk at a time.
- A few minutes later, you should have a thick sauce.
- Add garlic powder, black pepper, and salt to taste.
- At this time, add pasta to your boiling water and cook according to package instructions. I prefer medium shells for this recipe, but elbow macaroni will work great too.
- Turn off the gas and add the cheese a little bit at a time to avoid curdling. Add 1 1/4 cups of Gruyere and 1 1/4 cups of cheddar cheese a little bit at a time. Keep stirring as you add a little cheese at a time.
- Now add 2 tbsp truffle oil - you can start with 1 tbsp and see if you need more. Stir well.
- Drain the pasta completely so there is no water.
- Add a little pasta at a time to the truffle sauce and mix.
- This is what you should have.
Assemble
- Transfer the mac and cheese to a baking dish. I love my Staub Baking Dish.
- Top with the remaining Gruyere and Cheddar cheeses. Also, add breadcrumbs.
- Top with sliced jalapenos.
- Finish with a tbsp of truffle oil.
- Cover with foil paper and into the oven for 20 minutes. Once the time is up, I broiled for 3 minutes on High.
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