A Thanksgiving twist: Truffle Macaroni and Cheese

Ever since I had truffle macaroni and cheese earlier this month at the Mint, I have been talking constantly about it. I have also wanted to try to reproduce its yummy goodness.

My opportunity came on Thanksgiving. I randomly brought up my obsession with the mac and cheese to my bud E and she suggested we make it to go along with our dinner. She was so excited about it that she made me go to Whole Foods to pick up the needed ingredients in my pajamas.  Here is our result:

Yum!!!!!!!!!!!! Double Yum!!!!!!!!!!!!! It smelled so good after it came out of the oven I wanted to eat it right away.

However, I was good and waited until we reached our destination and ate it then. Everyone loved it and most of the dish was finished before we left. If you are looking for a gourmet mac and cheese, don’t look any further:)

Here’s the recipe:


  • 1/2 lb dried cavatappi or elbow macaroni pasta (cooked according to instructions on box) I think you can use whatever pasta you like. We used sea shell pasta
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk (We used 1% milk because that is all we had)
  • 1/4 cup all-purpose flour
  • 2 cups (8 oz) Sargento® Artisan Blends – shredded swiss cheese (We used Gruyère and a gourmet swiss from whole foods) The cheese really does make the dish, so you may want to splurge on some good cheese.
  • 1/4 cup chopped fresh herbs (chives and rosemary)We skipped this step. I didn’t want herbs on my pasta.
  • 2 tsp white truffle oil or shaved black truffle We used truffle butter (which is cheaper than the oil. You can find the butter in Whole foods)
  • salt and freshly ground black pepper

(side note: we ended up doubling the recipe  because of our dish size)


Add butter to a saucepan over medium heat, and cook until the butter begins to foam and bubble. Add the flour and stir for about 1 minute. Slowly pour in the milk, whisking continuously until all the milk has been incorporated and the sauce begins to thicken. Make sure that there are no lumps in the sauce. Pass the sauce through a fine sieve if needed. This process should take 5 to 7 minutes.

Remove the pan from the heat and add the cheese, mixing until it has completely melted. Add the fresh herbs and truffle oil. Season to taste, with salt and pepper. Add the cooked and still warm pasta to the cheese sauce. Divide evenly among 4 bowls and shave the black truffle over the pasta, if desired. Serve immediately  We ended up sprinkling some panko bread crumbs on top of the mac and cheese and then placing it under the broiler until the crumbs browned. It gave the mac and cheese a little crunch on top. 

I definitely will be making this again!!!!!!!!!!!!!!!!!!!!!!

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