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Truffle Mac and Cheese

Indulgent, creamy, and decadent Truffle Mac and Cheese that's ideal for a Girls Night In or Date Night.
5 from 2 votes
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course Main Course
Cuisine American
Diet Vegetarian, Gluten-Free option
Servings: 8 servings
Calories: 657kcal
Author: Nisha


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
  • 1 pound medium shells pasta cooked
  • 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



  • 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.


  • 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.


Calories: 657kcal | Carbohydrates: 57g | Protein: 29g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 85mg | Sodium: 341mg | Potassium: 628mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1738IU | Vitamin C: 98mg | Calcium: 658mg | Iron: 2mg
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