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white truffle mac and cheese

Truffle Mac and Cheese

Author: Lily
Course: Main Dish
Cuisine: American
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
5 from 3 votes
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Servings 8
This stovetop truffle mac and cheese takes only 20 minutes. It's made with a homemade gouda and sharp cheddar cheese sauce, macaroni elbow pasta, and white truffle oil.


  • 1 lb macaroni elbows
  • 3 cups of milk any type of cow's milk
  • ¾ cup shredded Gouda
  • ¾ cup shredded sharp cheddar
  • 3 tablespoon butter about 42 grams
  • 4 tablespoon of flour
  • 2 tablespoon white truffle oil


  • In a large stovetop pot, boil water with a dash of salt. Add in the macaroni elbows once the water starts to boil. Cook for about 10 to 15 minutes or until the macaroni has reached your preferred doneness. Drain the macaroni. Prepare the mac and cheese sauce while the macaroni boils.
  • 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 30 seconds or until they clump together. Add the milk and continue to whisk until the bechamel sauce thickens and can coat the back of a wooden spoon. 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. Remove the sauce from the heat.
  • Add in the white truffle oil to the mac and cheese sauce. Add the cooked macaroni elbows. Mix well until combined. Serve hot.


  1. Substitute any combination of Gruyere, Dubliner, cheddar, and Monterey Jack for Gouda and sharp cheddar.
  2. Substitute any type of pasta for macaroni elbows. Pasta types that work well are penne pasta, rigatoni, ziti pasta, egg noodles, and angel hair pasta.


Serving: 2cups | Calories: 393kcal | Carbohydrates: 48g | Protein: 15g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 31mg | Sodium: 122mg | Fiber: 3g | Sugar: 4g