Truffle Gouda Mac and Cheese

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 8

Truffle Gouda Mac and Cheese is a creamy, decadent twist on a classic comfort food. This dish combines rich, nutty Gouda and aromatic truffle oil to create an unforgettable dining experience perfect for special occasions or just treating yourself.

Why You'll Love This Recipe

  • Rich and creamy texture that elevates traditional mac and cheese.
  • Easy to make, yet impressive enough for dinner parties.
  • The subtle hint of truffle oil adds gourmet flair without being overwhelming.
  • Perfect blend of cheeses for a balanced flavor profile.

Ingredients

12 oz elbow macaroni
3 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded Gouda cheese
1 cup grated Parmesan cheese
1 tsp truffle oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup bread crumbs
2 tbsp chopped fresh parsley

Step-by-step Instructions

Start by preheating your oven to 350°F (175°C). While it warms up, cook your elbow macaroni according to the package instructions until it’s just al dente. This is important because it will continue to cook in the oven. Once done, drain the pasta and set it aside.

Next, in a large saucepan over medium heat, melt the butter. As soon as it’s melted, add the flour. Whisk this mixture constantly for about 1-2 minutes until it turns a light golden color. This helps cook out the raw flour taste. Gradually whisk in the milk and heavy cream, letting it cook for 3-4 minutes until the mixture thickens. You’ll know it’s ready when it coats the back of a spoon.

Remove the saucepan from heat and stir in the shredded Gouda and grated Parmesan. Stir until the cheeses melt completely and the sauce is smooth. Add the truffle oil, then season the sauce with salt and pepper to taste.

Combine the cooked macaroni with the cheese sauce in the saucepan, making sure each piece is thoroughly coated. Transfer this mixture to a greased baking dish, spreading it evenly.

In a small bowl, mix the bread crumbs with chopped parsley. Sprinkle this evenly over the macaroni in the baking dish. Place the dish in the preheated oven and bake for about 20 minutes, or until the top is golden and bubbling. Once done, let it cool for a few minutes before serving.

Tips & Tricks

  • Use freshly grated cheese for the best melting texture.
  • Adjust the amount of truffle oil to taste; a little goes a long way.
  • For a spicier kick, add a pinch of cayenne pepper to the cheese sauce.

Serving Suggestions

This mac and cheese pairs wonderfully with a simple green salad with a tangy vinaigrette to cut through the richness. For a heartier meal, serve alongside roasted chicken or grilled vegetables.

Frequently Asked Questions

Can I use a different type of pasta?
Yes, any short pasta like penne or shells will work well.
Is there a substitute for truffle oil?
If you don’t have truffle oil, you can omit it or try using a drizzle of olive oil for a different flavor profile.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Ingredients Explained

The base of this recipe is elbow macaroni, which holds the sauce well and provides that classic mac and cheese texture. Butter and flour form a roux, creating a creamy sauce base that thickens nicely. The combination of whole milk and heavy cream ensures a rich sauce. Gouda cheese brings a nutty, creamy element, while Parmesan cheese adds a sharp, savory kick. A touch of truffle oil infuses the dish with earthy aroma, and salt and black pepper round out the flavors. For a crispy topping, bread crumbs mixed with fresh parsley add color and texture.

Simplified Instructions

1. Preheat the oven to 350°F (175°C).
2. Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until golden.
4. Gradually whisk in the milk and heavy cream, cooking until the mixture thickens, around 3-4 minutes.
5. Remove the saucepan from heat and stir in the Gouda, Parmesan, and truffle oil until the cheeses are melted and smooth.
6. Season the cheese sauce with salt and pepper to taste.
7. Combine the cooked macaroni with the cheese sauce, mixing well.
8. Transfer the macaroni and cheese to a greased baking dish.
9. In a small bowl, mix the bread crumbs with chopped parsley, then sprinkle evenly over the macaroni.
10. Bake for 20 minutes or until the top is golden and bubbling.
11. Serve hot, garnished with additional parsley if desired.

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