30-Minute Truffle Mac and Cheese with White Cheddar

In the mood for mac and cheese, but I want it to feel a bit more… fancy? Ready in just 30 minutes, this truffle mac and cheese uses white cheddar and mustard for an out-of-this-world flavor! And finished with truffle oil, the flavor is more intense and delicious than any boxed mac and cheese.

Who doesn’t love mac and cheese? It’s a creamy staple of any household. Whether you prefer baked or boxed, you probably have a childhood memory that’s synonymous with macaroni and cheese.

This truffle mac and cheese has all the makings of a great mac and cheese – easy, creamy, and quick – but with a few elevated ingredients to take it to that next level. Dijon mustard adds a tang and depth of flavor without needing a boatload of ingredients, while the truffle oil adds that umami in just minutes that is typically reserved for broth simmered for hours.

here’s what you’ll need

This fancy mac and cheese is loaded with intense, creamy flavor thanks to some simple but genius ingredients. Jump down to the recipe card for exact measurements!

• Elbow Pasta: Start with 1 lb of elbow macaroni. This is the classic choice, but shell pasta, gluten-free, or even a protein chickpea variety will work too.
• Milk: Next, you’ll need milk. While you could use plant-based, I recommend sticking to cow’s milk — stick with 3 cups of either 2% or whole milk (milk replacements for mac and cheese here).
• Half and Half: Increase the creaminess by including 1 cup of half and half.
• Unsalted Butter: Next, use ½ cup (1 stick) of unsalted butter to get that deluxe mac and cheese texture. The butter will be the base of our roux! (Amp up the truffle flavor by using truffle butter!)
• Flour: ½ cup of all-purpose flour will be used to create the roux, which will ultimately thicken the cheese sauce into the perfect creamy consistency.
• White Cheddar Cheese: Finally, the cheese! Use 8 oz of shredded white cheddar for a delicious flavor that pairs incredibly well with the truffle oil.
• Truffle Oil: To add the signature truffle flavor, use a drizzle of truffle oil. It seems like a small amount, but it’s plenty! Here’s how to make your own truffle oil.
• Dijon Mustard: Add a dash of Dijon mustard, which helps to cut through the heavy creamy flavors. I promise it won’t add any detectable mustard flavor!
• Salt and Pepper: Last but not least, season with these as needed.

Let’s make it

The magic of truffle macaroni lies in the sauce. The entire recipe should take only 30 minutes, perfect for a busy weeknight or date night. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.

Step 1: Prepare the Pasta
Cook the pasta according to the instructions on the package.

Step 2: Create the Sauce
In a microwave-safe bowl, combine the milk and half and half. Microwave for about 30 seconds, or until warm. In a large sauté pan, heat the butter over medium until melted. Whisk in the flour and let cook for about a minute. Next, whisk in the warmed milk mixture.

Step 3: Add the Flavor
Stir in the cheese until it is melted. Remove the pot from the heat and stir in the truffle oil, mustard, salt, and pepper. Taste and add more salt as needed.

Step 4: Assemble the Dish
Pour the cheese mixture over the cooked pasta and gently fold them together. Serve immediately.

Truffle Macaroni Variations

You can switch up your recipe in a couple of ways, either for a different cheese flavor or a crisper final result!

Switch the cheese: Optionally replace some of the white cheddar with sharp cheddar, gruyere, smoked gouda, or Monterey jack. Though each type of cheese creates a different flavor, they all have one thing in common: they’re great cheeses for mac and cheese!

Make things crispy: For a crispier result, spoon the prepared mac and cheese into a casserole dish and sprinkle panko breadcrumbs on top. Broil for a few minutes until the top becomes golden brown and crispy!

Storage

If you have leftovers, they can be stored in an airtight container in the fridge for about 5 days. Reheat them on the stove top with a bit of vegetable broth or extra cream and butter to make it creamy again.