Black Truffle Macaroni & Cheese

May 1, 2011

4 cheeses and earthy black truffle oil...yummy!

I made this dish for a Thanksgiving gathering in 2010. I kept meaning to post the recipe and in all honesty with the holidays, it completely slipped my mind. The other day my cousin asked for a Mac & Cheese recipe and I immediately remembered what I had forgotten – Doh! Black Truffle Macaroni & Cheese. I found this recipe some time ago and as always tend to change up the steps to suit my own tastes. I combined four cheeses (which includes the complexity of blue cheese), bechamel sauce and the earthy depths of black truffle oil. I have not been so lucky as to get my hands on a real truffle as I understand they are extremely expensive but the oil has always done me quite well. So give this recipe a whirl if you are so inclined. Enjoy!


1/2 cup (1 stick) butter
1/2 cup all-purpose flour
2 cups milk
2 cups heavy cream
8 ounces (2 cups) dry elbow macaroni
4 ounces (1 cup) shredded American cheese
4 ounces (1 cup) shredded Cheddar
4 ounces (1 cup) shredded Swiss cheese
Up to 2 ounces ( 1/2 cup) crumbled blue cheese
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco
1 teaspoon of freshly grated nutmeg
Salt and freshly ground black pepper, to taste
Bread crumbs
Black truffle oil, to taste


In a large, heavy-bottomed saucepan over low heat, melt the butter, then whisk in the flour, stirring for several minutes to “cook” the flour and eliminate its raw taste. Slowly pour in the milk and cream, whisking constantly. Next add grated nutmeg and whisky until evenly distributed. Bring the sauce to a simmer while whisking regularly so it does not stick. Simmer for 30 minutes or until the sauce has thickened.

While the sauce is simmering, cook the macaroni according to package directions until al dente. Run cold water over the pasta to stop its cooking, drain and set aside.

When the sauce is ready, remove it from the heat and stir in the cheeses, Worcestershire, Tabasco and a bit more of black truffle oil. Season with salt and pepper.

Add the macaroni to the cheese sauce and stir over medium-low heat to warm the dish through. Pour into an oven-proof dish and top with bread crumbs a bit more cheese if you like and drizzle a bit of truffle oil on top. Broil until golden brown. Lightly drizzle with black truffle oil and serve it up!

Note: You may have noticed that I drizzle a lot of truffle oil. You don’t need much actually, I just like the earthy taste of it. Use it to your taste.
Bonus: This dish tastes even better the next day because all of the flavors will have married quite nicely!

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