Truffled Macaroni Cheese

Truffled Macaroni & Cheese

Sarah MickeyAll Recipes, Cheese Recipes, Pasta & Pasta Sauce Recipes, Truffle Product Recipes Leave a Comment

Truffled Mushroom, Gruyere & Cheddar Mac n’ Cheese

Makes 8 Servings

Yes, this dish is just as luxurious, rich, and decadent as it sounds.  Enjoy!

Instead of baking the whole batch in a large baking dish, as we have, you could also bake individual serving potions in ramekins.

Truffled Macaroni & Cheese
  • 1lb Gruyere, grated
  • 1/2lb White Cheddar, grated
  • ¼ cup minced Shallot
  • ½ stick of Unsalted Butter
  • ½ tsp Salt
  • 6 Cremini Mushrooms, minced
  • 2 Bay Leaves
  • 1 1/2oz Truffle Sauce, plus extra, if desired, to taste
  • ¼ cup All Purpose Flour
  • 4 cups Whole Milk
  • 1/2 tsp Truffle Salt (we used 5%)
  • 1 tbsp + 1 tsp Sherry Vinegar (we used Gran Reserva)
  • 1 cup Panko Breadcrumbs
  • ½ cup chopped Flat Leaf Parsley



Preheat your oven to 350°F.


Melt the half stick of butter in a deep sauce pan over Medium heat with the minced shallot & ½ tsp salt. “Sweat” the shallot, cooking it a slightly lower heat than sautéing, so it becomes tender without taking on color.


After six to seven minutes, when the shallot has softened, add the mushrooms and bay leaves.


When the liquid has come out of the mushrooms and they’re starting to brown, add the truffle sauce.


When the mushrooms have browned, stir in the flour. Cook for 3-4 minutes, until the flour starts to smell nutty.


Whisk in the milk & cook, continuing to stir, until the sauce thickens enough to coat the back of a spoon.


Stir in all the cheese except 1 cup of gruyere that you’ll reserve for the topping.


Remove the bay leaves & taste for seasoning, adding one tablespoon of the sherry vinegar and additional truffle sauce if necessary.


Bring a large pot of salted water to a boil & stir in the penne. Boil until the penne is very al dente (still tougher than you’d want to eat it).


Drain the pasta & stir it into the cheese sauce.


Pour the pasta & sauce mixture into a buttered baking dish.


Stir together the reserved gruyere, chopped parsley, remaining sherry vinegar and panko bread crumbs.


Sprinkle the panko topping over the pasta & sauce to create an even topping.


Move the dish to the oven and bake, uncovered, for 30 minutes.


Remove the macaroni & cheese from the oven. Let it cool on the counter for 15 minutes, then scoop portions out & serve.

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