Side Dish: United States – Truffled Macaroni and Cheese

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 5 min

Total 55 min

Ingredients

- 1 lb (454 g) elbow macaroni
- 4 tbsp (56 g) unsalted butter, divided
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard
- 1/4 tsp (0.5 g) freshly grated nutmeg
- 8 oz (225 g) sharp cheddar cheese, grated
- 8 oz (225 g) Gruyère cheese, grated
- 2 oz (57 g) Parmesan cheese, finely grated, divided
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1–2 tsp (5–10 ml) black truffle oil, to taste
- 1 cup (100 g) panko breadcrumbs
- 2 tbsp (28 g) unsalted butter, melted (for breadcrumbs)
- 1 tbsp (3 g) chopped fresh chives (optional)
- 1/4 oz (7 g) fresh black truffle, thinly shaved (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Butter a 2‑quart (about 2 L) baking dish.
2. Bring a large pot of salted water to a boil and cook the elbow macaroni 1–2 minutes less than package directions for al dente. Drain and set aside.
3. In the same pot over medium heat, melt 4 tbsp (56 g) butter. Whisk in the flour and cook, whisking constantly, 1–2 minutes until the roux is blond and bubbling but not browned.
4. Slowly whisk in the whole milk and heavy cream, scraping any bits from the bottom of the pot. Raise heat to medium‑low and cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5–7 minutes.
5. Remove the pot from heat. Whisk in the Dijon mustard, grated nutmeg, 1 1/2 oz (43 g) Parmesan, the grated cheddar and Gruyère in batches, stirring until smooth and fully melted. Season with 1/2 tsp (2.5 g) kosher salt and 1/2 tsp (1 g) black pepper. Taste and adjust seasoning.
6. Stir 1–2 tsp (5–10 ml) black truffle oil into the cheese sauce, beginning with 1 tsp and adding more to preference; be cautious—truffle oil is potent. Fold the drained macaroni into the sauce until evenly coated.
7. Pour the macaroni and cheese into the prepared baking dish and smooth the top.
8. In a small bowl, mix the panko breadcrumbs with 2 tbsp (28 g) melted butter and the remaining 1/2 oz (14 g) Parmesan until evenly moistened. Sprinkle the breadcrumb mixture evenly over the pasta.
9. Bake in the preheated oven until the topping is golden and the edges are bubbly, 18–22 minutes. For a deeper crust, place under the broiler 1–2 minutes while watching closely.
10. Remove from oven and let rest 5 minutes. Finish with a light drizzle of additional truffle oil if desired, scatter chopped chives, and shave fresh black truffle over the top if using. Serve warm alongside the pan‑seared porterhouse.