Truffle Mac & Cheese
Preparation time: 60-80 minutes | Serves: 4-5
Mac and cheese is one of those nostalgic recipes everyone has childhood memories of. While the phrase itself conjures up images of fluorescent orange sauce and tiny elbow pasta, this is my seriously grown up version, with no hyper orange sauce in sight.
My homemade mac and cheese gets a serious upgrade with truffle olive oil, a very cheesy sauce made from a combination of brie, comté and a touch of gorgonzola, plus (why stop at three?) extra mozzarella on top. Finished with golden, truffle-y breadcrumbs, this dish is comfort food and indulgence all in one.
Truffle Mac & Cheese even when truffles aren’t in season…
I'll be the first to admit that fresh truffles aren't an ingredient you'll find in my kitchen. They're in season so briefly and aren't terribly accessible, but a good truffle oil can be a worthy contender (in my opinion) to add an earthy depth and bit of oomph to several recipes.
I relied on the flavours of my favourite Australian olive oil brand Pukara Estate, using their infused truffle olive oil for this mac and cheese recipe. The oil replaces butter in the béchamel, making for a slightly a lighter sauce, plus I've added a bit of pumpkin puree for that classic orange hue with a touch of veggie goodness.
I served this cheese pasta bake straight out of the oven to a group of friends, and we polished it off in minutes, mopping up every last bit of sauce with freshly baked focaccia - a highly recommended pairing (both the bread and good company).
Ingredients
Truffle breadcrumbs -
2 tbsps sourdough breadcrumbs
1 sprig thyme leaves
Olive oil béchamel sauce -
2 tbsps truffle olive oil
1 heaped tbsp flour
250 mls milk (use skim milk to make it slightly lighter)
200 gms cheese (I used a mix of comte, brie and gorgonzola - see notes for suggestions*)
½ cup pumpkin puree (optional)
Pasta and finishing touches -
300 gms pasta of your choice (I prefer rigatoni)
150 gms mozarella, grated/ sliced
Pukara Estate oat smoked salt flakes (optional) and crushed pepper, according to taste
Truffle olive oil, to drizzle
Method -
Truffle breadcrumbs -
Heat 1 tbsp truffle oil until shimmering, add the breadcrumbs and thyme, toast until golden (2-3 minutes). Spoon onto a paper towel and set aside.
Cook the pasta -
Boil the pasta for 2–3 minutes less than the packet instructions. Drain and set aside, reserving 2 cups of pasta water.
Make the béchamel sauce -
Heat 2 tbsp truffle oil in a saucepan and stir in the flour until thickened.
Gradually whisk in the milk until smooth. Add the cheese and simmer on low until melted and gooey.
Stir in the pumpkin puree, if using, then loosen the sauce with the around 1 ½ cups of reserved pasta water (it will reduce and thicken in the oven, so add more than you’d think). Season with salt and cracked pepper.
Assembly and serving -
Preheat the oven to 180ºC,
Transfer the pasta to a baking dish and fold through the cheese sauce until evenly coated.
Top with mozzarella and scatter over the truffle breadcrumbs. Bake for 20–30 minutes until melted and bubbly, grilling for the last 5 minutes for that golden-brown colour.
Serve immediately with a drizzle of truffle oil if desired.
*This recipe is made in collaboration with Pukara Estate.
Other comfort food recipes you might enjoy -
Swaps, Serves & Storage
What cheese can I use for this recipe? Do I have to use comte, gorgonzola and brie?
No, you can swap in any good melting cheeses you have on hand, such as gruyere, mozzarella, pecorino or cheddar. Remember to keep the total quantity of cheese the same so the sauce consistency holds.Can I use a different pasta shape for this mac and cheese recipe?
You can of course, go the traditional route and use the elbow shaped macaroni. I love a thick, tubular shape like rigatoni since it holds the sauce so much better, but you can also use penne, fussili or even pasta shells for this recipe.Can I make this recipe ahead of time?
Definitely! You can make the sauce ahead of time, or assemble the dish up to the baking step, then cover and refrigerate for up to a day. Bring it to room temperature before baking, and add a few extra minutes to the bake time.Do I have to use truffle oil for this recipe?
You can skip the truffle oil entirely and replace it with plain extra virgin olive oil instead.How long can I store this truffle mac and cheese?
You can store the mac and cheese in an airtight container in the fridge for up to two days. Reheat in the microwave with a splash of water, you'll lose the crispy top, but the sauce will loosen slightly and save you from dried out, day-old pasta.
Loved my Truffle Mac & Cheese recipe? Let me know your thoughts in the comments below.
