This White Cheddar Truffle Mac and Cheese is super creamy and made on the stovetop with truffle oil, white cheddar and Swiss cheese.
Ingredients and substitutions
- Butter – use a dairy-free substitute of your choice.
- Flour – I recommend regular all purpose flour but almond flour can be used for a gluten-free option.
- 2% milk – use whole milk or half the amount of heavy cream.
- Macaroni – or another small sized pasta of your choice.
- White cheddar – swap out for another kind of cheese like mozzarella, parmesan, goat cheese or any type of cheddar. Make sure you use freshly shredded instead of pre-shredded cheese for the best melt.
- Swiss cheese – see substitution notes above.
- Truffle oil – leave this out to make regular mac and cheese.
- Salt & black pepper – to taste.
- Broccoli – this is optional so feel free to leave it out altogether or serve this mac and cheese with another veggie of your choice.
How to make truffle mac and cheese
Step 1: Cook the macaroni.
Cook the macaroni in a large pot of water until al dente, then drain and set aside. While the macaroni is cooking, shred cheeses.
Step 2: Steam the broccoli.
Add the broccoli to a bowl of water, then microwave. Drain and set aside.
Step 3: Make the sauce.
Melt the butter over medium heat, then whisk in the flour and pour in the milk. Stir until thickened.
Step 4: Add the cheese and truffle oil.
Stir in the salt and pepper, cheeses and truffle oil.
Step 5: Stir in the cooked macaroni.
Step 6: Serve with steamed broccoli and enjoy!
Mac and cheese variations
Customize this truffle mac and cheese recipe with these different variation ideas:
- Breadcrumb topping: Make a breadcrumb topping using a combination of panko or bread crumbs, melted butter, truffle oil and parmesan cheese. Add the mac and cheese to a baking dish, cover with the breadcrumb topping, and bake in the oven at 325° F for 15-20 mins or until golden brown.
- Protein: Add some protein to this dish like chicken breast or bacon.
- Cheese: Try adding in different cheeses like mozzarella, parmesan, goat cheese or sharp cheddar cheese. Experiment until you find a combination of flavors you love!
- Vegan: Use margarine instead of butter, dairy-free milk and vegan cheese for a vegan option.
- Gluten-free: Swap out the regular macaroni for your favourite gluten-free noodles.
- Toppings: If you're feeling fancy, top your mac and cheese with sautéed cremini mushrooms and/or fresh black truffles.
Frequently Asked Questions
You can usually find truffle oil at your local grocery store in the oils section. You can sometimes also find it at stores like Marshalls or Home Sense in the edible gifts section, or you can order some online off Amazon. I'd recommend using a non-synthetic white truffle oil or black truffle oil for the best flavour.
I like making my truffle mac and cheese with a combination of white cheddar and Swiss cheese, but it would also be delicious with mozzarella, parmesan, goat cheese or any kind of cheddar.
If you're serving this mac and cheese for a party or just meal prepping it, you can make it up to 5 days in advance and store it in airtight glass containers. I'd recommend reheating the mac and cheese in a pot on the stovetop with 1/4 to 1/2 cup of milk, stirring constantly while it reheats.
I typically like to serve this truffle mac and cheese as a side dish, but it can be enjoyed as a main as well! If you're looking for side dish ideas, try serving it with heirloom tomato salad, steamed veggies, mini grilled cheese sandwiches or these steak and arugula bites.
I'd recommend serving this dish as a side to some juicy baked chicken breast or even marinated steak.
Storing and reheating
Store any leftovers of this truffle mac n cheese (if you have any, HAH!) in an airtight container in the fridge for up to 5 days. You can reheat it either in the microwave or on the stovetop.
If you’re reheating in the microwave, all you have to do is sprinkle some water over top then microwave for 2-3 minutes, stirring halfway through. The water will keep the pasta from drying out – you can also add in some more milk before reheating to keep the creamy consistency.
If you’re reheating in a pot on the stovetop, add about ¼ to ½ cup more milk and stir constantly over medium heat. This is a good way to revive the dish if you're serving it to lots of guests.
Freezing this recipe
You can also freeze this truffle mac and cheese recipe! Freeze it in glass containers with lids for up to 3 months, then reheat from frozen for 7 to 8 minutes in the microwave. Be sure to sprinkle some water over top and stir once or twice halfway through the reheating time.
You can also reheat from frozen in the oven for 30-40 minutes at 375° Fahrenheit. Again, sprinkle some water over top and make sure you are using an oven safe container if you choose to reheat in the oven.
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Meal Prep Tools
- I use 14 oz ramekins but you could also serve in bowls.
- Order some truffle oil off Amazon.
- Grab some glass meal prep bowls to pack up individual servings of this mac and cheese.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
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White Cheddar Truffle Mac and Cheese
Ingredients
- 2 tbsp butter
- 2 tbsp flour
- 3 cups 2% milk
- 1 lb macaroni
- 1 1/2 cups aged white cheddar cheese
- 1 cup Swiss cheese
- 1 tsp truffle oil
- 1/2 tsp salt
- 1/4 tsp pepper
Side dish idea: steamed broccoli
- 1 head broccoli, chopped into florets
Instructions
- Boil water in a large pot over high heat, then cook macaroni for 8-9 minutes until al dente. Drain and set aside.
- Meanwhile, fill a large bowl with water and add broccoli florets. Microwave for 8-10 minutes to steam broccoli side dish, then drain and set aside.
- In the same large pot you cooked the macaroni in, melt butter over medium heat. Add flour, whisking to combine well. Add milk 1 cup at a time, whisking vigorously to remove lumps and stirring until thickened.
- Add salt and pepper, cheeses and truffle oil, stirring well to combine. Stir in cooked pasta, then remove from heat. Serve with broccoli on the side if desired and enjoy!
Comments & Reviews
Bianca B says
I love the flavor of this and I was so stoked but I did feel like there is one unnecessary ingredient. Flour. Just leave it out if you like!
I followed the recipe exactly and, for me personally, I feel Ike this would be so much better without the Roux. All you need is the butter and milk (added slowly and stop when you get the desired consistency).
The flour is totally unnecessary and I was just disappointed in myself for knowing that and still doing it! I feel like a good cook takes any recipe and makes it their own! Next time, I’m making it without the flour!
Cara Davoli says
Is Thyme a good finishing accent to the dish?
Taylor Stinson says
I like it! But it’s totally optional 🙂
Michael A Rose says
Just wondering if you know how much the cheese would weigh?
Taylor Stinson says
I’m sorry I don’t 🙁
Tami says
The instructions say add cream and water, however there is no water listed in the ingredients list?
Taylor Stinson says
Hi Tami! So sorry about this – there is no water used in this recipe. I have removed it from the instructions! Thanks for catching that.
Natasha @ Salt & Lavender says
Damn, girl! This recipe and these photos – wow!! You really outdid yourself 🙂
Taylor Stinson says
Aww thank you so much Natasha!!! 🙂