Black Truffle Mac and Cheese

5 from 7 votes

Black Truffle Mac and Cheese

This stovetop truffle mac and cheese takes only 15 minutes. It's made with a homemade gouda and sharp cheddar cheese sauce, macaroni elbow pasta, and black truffle oil.

Servings:

Ingredients

12 ounces macaroni elbows
4 cups milk any type of cow's milk
¾ cup shredded Gouda
¾ cup shredded sharp cheddar
4 tablespoon butter
4 tablespoon flour
black truffle oil drizzled on top, see note 4
salt to taste

US Customary - Metric

Instructions

Boil the macaroni elbows per the package instructions while making the cheese sauce.
Make the cheese sauce: In a second stovetop pot, melt butter on medium-high heat. Once the butter has melted add the flour. Whisk the butter and flour together for about a minute. Add the milk and continue to whisk until the bechamel sauce thickens and can coat the back of a wooden spoon (about 5 to 7 minutes). Turn the stovetop on low heat and add in the shredded sharp cheddar cheese and shredded gouda cheese. Add in salt to taste. Mix everything until the mac and cheese sauce is blended smoothly.
Strain the pasta. Mix the cheese sauce and pasta right before serving. Drizzle truffle oil on top.

Notes

Substitute any combination of Gruyere, Dubliner, cheddar, and Monterey Jack for Gouda and sharp cheddar.
Substitute egg noodles for macaroni elbows.
Truffle oil has different potency depending on the brand. Adjust the oil to your preference. Substitute white truffle oil for black truffle oil.
Storage: I do not recommend freezing this recipe. Store this mac and cheese recipe in an airtight container in the fridge for up to 4 or 5 days. Reheat this pasta dish in the microwave in a microwave-safe container.

Nutrition