Herb-Infused Truffle Macaroni and Cheese

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 6
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This Herb-Infused Truffle Macaroni and Cheese is a luxurious twist on a classic comfort food. With its rich, creamy texture and aromatic herbs, this dish promises an elevated dining experience that's perfect for any occasion.

Ingredients for Herb-Infused Truffle Macaroni and Cheese

Elbow macaroni provides the classic pasta base, perfect for holding the creamy sauce. Unsalted butter forms the base of the roux, which thickens the sauce. All-purpose flour helps create that smooth, velvety texture. Whole milk adds richness and creaminess to the cheese sauce. Sharp cheddar cheese brings a bold, tangy flavor, while Gruyère cheese adds a nutty, sophisticated depth. White truffle oil infuses the dish with a luxurious aroma. Fresh herbs like thyme and parsley add a pop of color and earthy taste. Panko breadcrumbs create a crunchy topping, especially when mixed with melted butter for that perfect golden finish.

Tips & Tricks

  • Use freshly grated cheese for a smoother sauce — pre-shredded cheese can have additives that prevent melting.
  • If you don't have Gruyère, swap it with an equal amount of Swiss cheese for a similar flavor profile.
  • Let the dish sit for about 10 minutes after baking to make serving easier and to improve the flavor melding.

Serving Suggestions

This mac and cheese pairs beautifully with a crisp green salad tossed in a light vinaigrette. For a heartier meal, serve alongside roasted chicken or grilled steak. A chilled glass of Chardonnay complements the dish's rich flavors wonderfully.

Frequently Asked Questions

Can I make this recipe gluten-free?
Yes! Use gluten-free pasta and substitute the all-purpose flour with a gluten-free alternative like rice flour or cornstarch.
Can I prepare this dish ahead of time?
Absolutely. Prepare it up to the point of baking, then cover and refrigerate. When ready to serve, bake as directed, adding a few extra minutes if necessary.

Herb-Infused Truffle Macaroni and Cheese Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish. This ensures your macaroni won't stick and cleans up easily after. While the oven is heating, cook the elbow macaroni according to the package instructions until it's al dente — you want them firm enough to hold the sauce but not too hard.

In a large saucepan, melt the butter over medium heat. Once it's melted, sprinkle in the flour and whisk continuously for 1-2 minutes until you see a golden brown roux. This is the foundation of your creamy sauce.

Gradually whisk in the milk, stirring constantly. You'll notice the mixture starting to thicken; that's your cue to remove it from the heat. Now, stir in the cheddar and Gruyère cheeses until they're completely melted and the sauce is smooth and luscious.

Add the truffle oil, thyme, and parsley into your cheese sauce, stirring well to distribute these flavors evenly. Season with salt and pepper to your liking — taste as you go to get it just right.

Combine the cooked macaroni with the cheese sauce, stirring to coat each piece. Pour this cheesy goodness into your prepared baking dish. In a small bowl, mix the panko breadcrumbs with the melted butter until they're well coated, then sprinkle evenly over the macaroni.

Bake it in your preheated oven for 25-30 minutes. You'll know it's ready when the top is golden brown and crispy. Let it cool for a few minutes before diving in.

Why You'll Love This Recipe

  • Rich and creamy texture that melts in your mouth.
  • Infused with the sophisticated aroma of white truffle oil.
  • Herb flavors add a fresh and unique twist.
  • Golden, crispy panko topping adds delightful crunch.
  • Simple enough for a weeknight dinner, fancy enough for guests.

Ingredients

1 lb elbow macaroni
4 tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup grated Gruyère cheese
2 tbsp white truffle oil
1 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley
Salt and pepper to taste
1 cup panko breadcrumbs
2 tbsp melted butter

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
2. Cook the macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden brown.
4. Gradually whisk in the milk, stirring constantly until the mixture thickens.
5. Remove from heat and stir in the cheddar and Gruyère cheeses until melted and smooth.
6. Add the truffle oil, thyme, and parsley to the cheese sauce, then season with salt and pepper to taste.
7. Combine the cooked macaroni with the sauce and pour into the prepared baking dish.
8. In a small bowl, mix panko breadcrumbs with melted butter, then sprinkle evenly over the macaroni.
9. Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.

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