Food and Drink

Published on November 19th, 2013 | by Kailei Carr


Truffled Mac and Cheese Recipe

Truffled Mac and Cheese.jpg

One of my absolutely favorite recipes ever, partially because I love just about anything that has some truffles in it.


1 lb ounces dry elbow macaroni or penne

1 tablespoon white truffle oil

4 ounces pancetta or slab bacon, finely diced

3 ounce button mushrooms, sliced

2 3/4 cups milk

1/4 cup butter

1/4 cup all-purpose flour

1/2 teaspoon truffle salt (regular salt is fine if you don’t have any truffled salt)

1/4 teaspoon ground white pepper

1/8 teaspoon each ground nutmeg, ground red pepper

2 1/2 cups extra sharp cheddar cheese, shredded

3/4 cup gruyere, shredded

1 cup white smoked extra sharp cheddar cheese, shredded and divided

4 tablespoons snipped fresh chives, divided

6 tablespoons Panko (Japanese breadcrumbs or fresh breadcrumbs)

Long chive strips for garnish (optional)


Cook macaroni in large saucepan of boiling salted water until just tender but still firm to the bite, stir occasionally; drain well. Transfer to a large bowl; toss with truffle oil.

In medium nonstick skillet over medium heat add pancetta; sauté and stir until golden brown, about 4 minutes. Add mushrooms; sauté until tender, about 3 minutes. Drain and place on paper towels. Set aside and keep warm.

Bring milk to simmer in medium saucepan over medium-high heat. Remove from heat. Melt butter in large saucepan over medium heat. Add flour; stir until pale golden, about 1 minute. Whisk in hot milk. Cook over medium heat until thickened; stir frequently, about 2 minutes. Remove from heat and stir in salt, white pepper, nutmeg and red pepper. Add extra sharp cheddar cheese, gruyere, 1/2 cup white smoked extra sharp cheddar cheese and 3 tablespoons chives; stir until melted. Add elbow macaroni and pancetta mixture to cheese sauce; toss to coat.

Preheat oven to 350 degrees. Put mac and cheese mixture into a baking dish. Sprinkle top of mixture with remaining white smoked extra sharp cheddar cheese and panko. Garnish top with remaining chives. Bake about 25-35 minutes until crumbs are golden brown. Garnish with chive strips or as desired.


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About the Author

Kailei is the co-founder of The Vyne. She is an expert shopper, digital marketer and has conducted extensive research on African American women.

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