Truffle Mac and Cheese Recipe:
This time of year, with heaps of golden leaves on the ground and the smell of damp, mushroomy autumn into winter, brings with it all kinds of culinary scents and flavours. For me, from late October through winter, I crave comfort foods like this easy truffled Mac and Cheese, baked in the oven, warming the whole of my kitchen study area. If I am making anything special in autumn, my mind tends to turn to truffles, along with red wine, warming spices and buttery dauphinoise. Earthy, aromatic and uniquely flavoured, truffles, when I can get hold of them, are one of my favourite additions to dishes like Mac and Cheese. While I don’t generally have fresh truffles in the house, I make something that is so close my own palate can’t tell the difference, using white truffle oil and good quality cheese. Occasionally I’ll have leftovers from a dinner party of a truffled goats cheese that I buy at Borough Market, but unsurprisingly it’s never enough without a dash of truffle oil.
The winter white truffle is sometimes called the ‘Alba or Piedmont Truffle’. It’s commonly found in the Piedmont region of Italy, where it hides, a few inches down in the earth, under the roots of hardwood trees like oak and chestnut. Specially trained dogs are now used to sniff them out. Historically, the truffle hunting was done by sows (female pigs), but apparently, the truffles smell like porcine pheremones – and the pigs had a habit of enthusiastically finding and then eating them! That leads me to wonder why they are so popular with humans – perhaps there is a similarity between pig and human pheremones? Whatever, in their natural state, white truffles are extremely expensive. Fifteen grams of winter white truffle will set you back £75. So, using white truffle oil if you are making a truffled mac and cheese is really not a bad idea!
I was thrilled to be sent a bottle of white truffle oil from Fine Food Specialist UK just as the weather started to get chilly this week. And, I decided to make up some Mac and Cheese so I could photograph and share the recipe with you.
Without further ado, here’s how to make a truffled Mac and Cheese.
Easy Recipe for Truffled Mac and Cheese using truffle oil
- 140 g Dried Pasta of your choice Macaroni if you like, I used Fusillata Casareccia, longer tubes of pasta
- 300 ml Milk
- 2 tbsp Cornflour You can use flour if you prefer, but cornflour is lighter and will blend more easily)
- 50 g Butter
- 150 g Mild cheese such as Comte, Gruyere, Jarlsberg or Monterey Jack I used leftover Comte and mild cheddar, with some scraps of leftover scraps of truffled goats cheese. This is a good way to use up oddments of cheese
- 4-5 drops White Truffle Oil
- 1 handful Parsley finely chopped
- Salt and Pepper to taste
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Make up the pasta according to the packet mix, once cooked to al-dente (e.g. about a minute before the packet suggests it will be done) drain and put to one side. Heat the oven to 180C
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Melt the butter in a heavy based pan
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Stir through the cornflour or flour to make a roux and heat gently for a few seconds
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Over a medium heat add the milk, little by little, stirring all the time.
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Continue to stir until the mixture boils and thickens and all the lumps are gone. If the sauce is too thick add more milk until you have something the consistency of double cream
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Grate all the cheese
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Stir three-quarters of the grated cheese into the white sauce
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Taste and season with salt and pepper. NB it is important to leave seasoning till this stage as the cheese can be salty!
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Stir through all the pasta and add the truffle oil. Mix gently
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Tip into an ovenproof casserole and top with the remaining cheese
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Put uncovered in the oven at 180C and bake for 15 minutes or so until the top has a nice golden crust and the whole mixture is bubbling gently
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Sprinkle with fresh parsley and serve piping hot
Recipe Video
A delicious and fragrant truffled mac and cheese recipe
What do I like best about this recipe? The addition of just a little truffle oil lifts it to something very special but you can make it your own by adding a few extras!
You could add scraps of ham or leftover chicken if you wanted to pimp it up further. It needs nothing more than a green salad to make the perfect winter supper. Or if you happen to be feeling totally indulgent, it makes a great side dish for a good steak!
Now, where’s this going? Well, I’m delighted that I’ve got a bottle of White Truffle Oil from Finefoodspecialist.co.uk to give away to one lucky London-Unattached reader. All you need to do is to complete the rafflecopter, remembering to answer the mandatory question – what would YOU use the white truffle oil for? Here’s another idea for me which is utterly delicious – wild mushrooms with soft boiled truffled quails eggs. I’m really looking forward to hearing what you come up with!
a Rafflecopter giveaway
Oh and if you like the look of this recipe, why not pin it for later!
This sounds lush, but as I find mac n cheese a little rich, I’m going to add some halved cherry tomatoes as well.
Sounds amazingly delicious! A proper Winter warmer and total comfort food! x
That looks gorgeous
I want to make this recipe. This recipe looks good.
This looks delicious
I would use it in a mushroom risotto yummy 💕
This sounds YUMMY
I love mac and cheese, but for some reason, it’s one of those things I never think to make. Well I’m not going to forget this recipe in a hurry.
On mac and cheese.
I use truffle oil on my spaghetti dishes
On pizzas, in pasta dishes and I am thinking on a mushroom omelette
I’d add it to my risotto and salads
Mac and cheese looks amazing
i would add to pasta meals or drizzle over pizza
I think that it would go really nicely in a risotto
I would use it in a nice italian pasta dish
with pesto past\
In a mushroom and veggie risotto
sprinkled liberally over a mushroom pizza or with a mushroom cream sauce & pasta
I would use it in a risotto i think 🙂
Definately an omlette – truffle oil makes all the difference
I’d use it in a white omlette
Looks delicious
I would use it to finish off a really luxurious lobster Mac and cheese.
I’d use white truffle oil on my scrambled eggs and on my homemade pasta.
I’d love to drizzle it over mushrooms and bake in the oven topped with stilton!
I would drizzle it over a wild mushroom omelette
Seafood marinara and risotto’s
I would sprinkle a little it of truffle oil on pizzas and in risottos
It would be perfect for mushroom risotto!
And pasta dishes!
On chips – I had that in jamie’s Italian once and it was so yum!
I’d drizzle it over a simple green salad for added decadence
in a mushroom risotto!
I would use a little on pizzas
With pasta
I would use it in risotto, not just mushroom risotto but other types of risotto as well
love me a bit of mac and cheese
I would love to try it with some pasta and cheese
SOunds perfect for all kinds of pasta and pasta baked dishes xx
Be amazing in a risotto, posh nosh!
I’d drizzle it over a mushroom pizza
mushroom risotto
I would use it over a lovely fresh risotto
I’d give it a go with Pasta or fish
I’d go for it on scrambled egg
i would add it to my pasta dishes
Just a little sprinkle on pasta with basil pesto
I’d use it on pizza, pasta, risotto and veggies
love it with pasta
I would use it salads and with meat.
0n our home made pizza
ive not used it before, but id probably follow your recipes, mac n chesse is my ultimate favourite meal
Truffle Oil Popcorn with Rosemary and Garlic
I would use this on mushroom risotto or on some pasta dishes
I would use it in mash or in a nice risotto! 🙂
I;d use it in a wild mushroom risotto.
I would use it in one of my pasta dishes, I am sure it would also make a lovely salad dressing
I’d drizzle it over pasta
I think I would probably try it with a simple mushroom omelette.
With pasta
Pan fried scallops and black pudding
I would add it to pasta dishes and I might try it on some salads.
truffle oil vinaigrette and truffled popcorn
I’d love to try it in Mac and cheese
I’d use it with an egg dish, truffles really give them a lift.
Pizzas or pasta, also with eggs. Nom
This looks so yummy… I’ve booked marked to try !!
I would use it on pizza’s, mash or pasta dishes! 🙂
I’d use it as a finishing oil in pasta dishes and pizzas,
I would use it with eggs, scrambled and poached and maybe to make a vinaigrette.
delicious!