Real truffle mac costs $80+ per pound because truffles lose 90% of their aroma within 48 hours of harvesting.
Truffled Macaroni Cheese
Indulge in the ultimate comfort food with our decadent truffled macaroni and cheese! Rich, creamy cheese melds beautifully with earthy truffle oil, creating a luxurious twist on a classic favorite. Bake it to golden perfection, and prepare to be swept away by every cheesy, savory bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(6)
- 60g butter (35g for Parmesan breadcrumbs and 25g for cheese sauce) (4.2 tbsp)
- 100g Davidstow mature cheddar (24 months) (3.53 oz)
- 170g double cream (6 oz)
- 300g milk (10.6 oz)
- 100g grated mozzarella (the cheaper, the better the cheese pull!) (3.53 oz)
- 40g Parmesan (1.41 oz)
🫙Pantry Staples(4)
- 10g plain flour (0.08 cup)
- 150g small macaroni pasta (5.29 oz)
- 60g panko breadcrumbs (2.12 oz)
- 10g white truffle oil (optional) (0.35 oz)optional
🧂Spices & Seasonings(1)
- Salt
📦Other(2)
- 1 packet of chives
- 5g truffle paste (optional) (0.18 oz)optional
👨🍳 Instructions
- 1
STEP ONE: Parmesan crumb topping - Grate the Parmesan. In a baking tray, mix the panko breadcrumbs, Parmesan, 35g of melted butter and a pinch of salt until evenly combined. Evenly spread out the mix and place in a 170°C oven for 10 minutes. Take out of the oven and use a whisk/spoonula to break the crumbs so there are no large chunks. Put back into the oven for another five minutes. Take out the breadcrumbs, mix again and cook for a final five minutes. Set aside.
- 2
STEP TWO: Cheese sauce - Grate the Cheddar. Taking a large deep pan, melt 25g of butter before adding the flour. Cook for one minute over a medium heat. Slowly add the milk, mixing constantly. Once combined, bring to a simmer, add a pinch of salt and cook for 2 minutes, stirring throughout. Add the Cheddar, stirring until melted. Cook for one minute. Remove from the heat, add the double cream, white truffle oil, and truffle paste, mixing until all combined (truffle ingredients optional). Keep to one side.
- 3
STEP THREE: Cook the pasta - Boil water in a medium saucepan, adding a pinch of salt. Cook the pasta for 1-2 minutes less than packet instructions. Drain and rinse under iced/cold water for 1-2 minutes until completely chilled. Set aside.
- 4
ASSEMBLE - Chop the chives, then heat the cheese sauce in a pan until simmering. Add the pasta and half of the chives. Stir and heat until simmering again, then add the grated mozzarella. Once the mozzarella has melted, remove from the heat, stir once or twice, and transfer to a serving dish. Top with the Parmesan crumb topping and sprinkle the rest of the chives on top to finish.
💡 Pro Tips
- ✓Toast your panko breadcrumbs at exactly 170°C in 5-minute intervals because this temperature creates Maillard reactions without burning, developing complex nutty flavors while maintaining structural integrity.technique170°C, 5-minute intervals
- ✓Cook your roux (butter and flour) for exactly 1 minute to eliminate raw flour taste while preventing browning that would muddy your white cheese sauce's appearance.timing1 minute
- ✓Undercook pasta by 1-2 minutes from package directions because it will finish cooking in the hot cheese sauce, preventing mushy texture while allowing starch release for better sauce adhesion.timing1-2 minutes under
- ✓Shock your drained pasta with ice water for 1-2 minutes to immediately halt cooking and set the al dente texture, preventing carryover cooking that would make it soggy.technique1-2 minutes ice water
- ✓Add truffle oil and paste off-heat because temperatures above 60°C destroy volatile aromatic compounds that give truffles their distinctive earthy flavor profile.ingredient60°C maximum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Real truffle mac costs $80+ per pound because truffles lose 90% of their aroma within 48 hours of harvesting.
Truffled Macaroni Cheese
Indulge in the ultimate comfort food with our decadent truffled macaroni and cheese! Rich, creamy cheese melds beautifully with earthy truffle oil, creating a luxurious twist on a classic favorite. Bake it to golden perfection, and prepare to be swept away by every cheesy, savory bite!
📝 Ingredients
Serves 4🥛Dairy & Eggs(6)
- 60g butter (35g for Parmesan breadcrumbs and 25g for cheese sauce) (4.2 tbsp)
- 100g Davidstow mature cheddar (24 months) (3.53 oz)
- 170g double cream (6 oz)
- 300g milk (10.6 oz)
- 100g grated mozzarella (the cheaper, the better the cheese pull!) (3.53 oz)
- 40g Parmesan (1.41 oz)
🫙Pantry Staples(4)
- 10g plain flour (0.08 cup)
- 150g small macaroni pasta (5.29 oz)
- 60g panko breadcrumbs (2.12 oz)
- 10g white truffle oil (optional) (0.35 oz)optional
🧂Spices & Seasonings(1)
- Salt
📦Other(2)
- 1 packet of chives
- 5g truffle paste (optional) (0.18 oz)optional
👨🍳 Instructions
- 1
STEP ONE: Parmesan crumb topping - Grate the Parmesan. In a baking tray, mix the panko breadcrumbs, Parmesan, 35g of melted butter and a pinch of salt until evenly combined. Evenly spread out the mix and place in a 170°C oven for 10 minutes. Take out of the oven and use a whisk/spoonula to break the crumbs so there are no large chunks. Put back into the oven for another five minutes. Take out the breadcrumbs, mix again and cook for a final five minutes. Set aside.
- 2
STEP TWO: Cheese sauce - Grate the Cheddar. Taking a large deep pan, melt 25g of butter before adding the flour. Cook for one minute over a medium heat. Slowly add the milk, mixing constantly. Once combined, bring to a simmer, add a pinch of salt and cook for 2 minutes, stirring throughout. Add the Cheddar, stirring until melted. Cook for one minute. Remove from the heat, add the double cream, white truffle oil, and truffle paste, mixing until all combined (truffle ingredients optional). Keep to one side.
- 3
STEP THREE: Cook the pasta - Boil water in a medium saucepan, adding a pinch of salt. Cook the pasta for 1-2 minutes less than packet instructions. Drain and rinse under iced/cold water for 1-2 minutes until completely chilled. Set aside.
- 4
ASSEMBLE - Chop the chives, then heat the cheese sauce in a pan until simmering. Add the pasta and half of the chives. Stir and heat until simmering again, then add the grated mozzarella. Once the mozzarella has melted, remove from the heat, stir once or twice, and transfer to a serving dish. Top with the Parmesan crumb topping and sprinkle the rest of the chives on top to finish.
💡 Pro Tips
- ✓Toast your panko breadcrumbs at exactly 170°C in 5-minute intervals because this temperature creates Maillard reactions without burning, developing complex nutty flavors while maintaining structural integrity.technique170°C, 5-minute intervals
- ✓Cook your roux (butter and flour) for exactly 1 minute to eliminate raw flour taste while preventing browning that would muddy your white cheese sauce's appearance.timing1 minute
- ✓Undercook pasta by 1-2 minutes from package directions because it will finish cooking in the hot cheese sauce, preventing mushy texture while allowing starch release for better sauce adhesion.timing1-2 minutes under
- ✓Shock your drained pasta with ice water for 1-2 minutes to immediately halt cooking and set the al dente texture, preventing carryover cooking that would make it soggy.technique1-2 minutes ice water
- ✓Add truffle oil and paste off-heat because temperatures above 60°C destroy volatile aromatic compounds that give truffles their distinctive earthy flavor profile.ingredient60°C maximum