Description

This decadent Truffle Mac and Cheese combines creamy truffle-infused cheese sauce with sautéed wild mushrooms and a crispy panko topping. Featuring a blend of Gruyere and Pecorino cheeses, fresh thyme, and a hint of nutmeg, this comforting baked pasta dish is elevated with the earthy aroma of truffle oil. Perfect for a special occasion or an indulgent weeknight meal, it serves eight with a rich, savory flavor and satisfying textures.

Ingredients

Scale

Pasta

16 ounces small shell or elbow pasta

Sautéed Mushrooms

12–16 ounces mixed mushrooms (cremini, shiitake, oyster, chanterelle, porcini, maitake), sliced or torn
1/2 an onion, diced
2 tablespoons olive oil
3 tablespoons fresh thyme (divided) or 1 tablespoon dried thyme
Salt and pepper, to taste

Truffle Cheese Sauce

1/4 cup butter (or substitute olive oil)
1/3 cup all-purpose flour
4 cups whole milk (or substitute half-and-half and water, or soy milk)
8 ounces Gruyere or white cheddar cheese (about 3 cups shredded)
1/4 cup Pecorino cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Dijon mustard (or substitute yellow mustard powder)
Pinch of nutmeg
1–3 tablespoons truffle oil, to taste

Crispy Topping

3/4 cup panko breadcrumbs
1/4 cup Pecorino or Parmesan cheese
1 tablespoon truffle oil

Optional

2 handfuls chopped fresh spinach

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Instructions

Preheat Oven: Preheat your oven to 375°F to prepare for baking the assembled dish.
Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse the pasta under cold water to stop cooking. Return the pasta to the pot and toss with a little olive oil to prevent sticking.
Sauté Mushrooms: In an extra-large skillet, heat olive oil over medium heat. Add the mushrooms and diced onion, seasoning with salt, pepper, and 1 tablespoon of fresh thyme (or 1 teaspoon dried thyme). Cook, stirring occasionally, until the mushrooms are tender and onions translucent.
Prepare Crispy Topping: In a small bowl, combine panko breadcrumbs, 1/4 cup Pecorino cheese, and truffle oil (or olive oil with more truffle oil if preferred), along with the remaining thyme. Mix well and set aside.
Make Truffle Cheese Sauce: In a medium saucepan, melt butter over medium heat until it turns golden and fragrant. Whisk in the flour and cook for 1 minute to form a roux. Gradually add 1 cup of milk, whisking constantly until the mixture thickens noticeably. Add the remaining milk and continue whisking over medium heat until hot and thickened, just below simmering. Lower the heat, then stir in shredded Gruyere, Pecorino, salt, pepper, Dijon mustard, a pinch of nutmeg, and 1 tablespoon fresh thyme. Whisk until smooth and cheeses are fully melted. Remove from heat and stir in truffle oil to taste, starting conservatively and adjusting as desired. Taste and adjust salt if needed.
Combine Pasta and Sauce: Pour the creamy truffle cheese sauce over the pasta in the pot. Stir in two-thirds of the sautéed mushrooms. If using, fold in chopped fresh spinach for added freshness and color. Taste and adjust seasoning with salt, pepper, and additional truffle oil if desired.
Assemble Dish: Butter a 9 x 13-inch baking dish. Transfer the mac and cheese mixture to the dish and spread evenly. Sprinkle the crispy panko topping mixture over the surface.
Bake: Place the dish in the preheated oven and bake uncovered for 15 minutes. Remove from oven, top with the remaining sautéed mushrooms, and return to bake for an additional 10-15 minutes, until the topping is golden brown and the cheese is bubbly.
Serve: Allow to cool slightly before serving to let the cheese set. Enjoy your rich, flavorful truffle mac and cheese warm as a comforting main or side dish.

Notes

For the mushrooms, feel free to use a mix of cremini, shiitake, oyster, chanterelle, porcini, or maitake for complexity of flavor and texture.
Gruyere cheese gives a nutty depth while white cheddar adds sharpness; mixing both is ideal but substitute depending on availability.
Use whole milk for the sauce to achieve a rich, creamy texture, though half-and-half or soy milk can work as alternatives.
The truffle oil intensity varies by brand; begin with less and increase to your preferred aroma and flavor level.
Adding spinach is optional but introduces freshness and a slight bitter balance to the richness.
To save time, sauce and mushroom sauté can be prepared simultaneously if comfortable handling multiple steps.
Pasta should be rinsed after boiling to prevent further cooking and stickiness before mixing with sauce.

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 6g
Sodium: 520mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 18g
Cholesterol: 65mg