White Truffle Mac n Cheese

Wyatt and I had another day of cooking a few weeks ago.  What did we end up making?  White Truffle Mac n’ Cheese. Drooooooool.

I’ve always wanted to make homemade mac n cheese and Wyatt wasn’t very ambitious about making a cream sauce since he wasn’t quite successful the first couple of times.  This was the perfect challenge to face together and we’re both glad we took the challenge!  I’ve been following Curvy Carrot for a while now and when I saw her recipe for White Truffle Mac n Cheese, I literally gasped with excitement.  So far, everything I’ve tried from her blog has come out delicious and this specific recipe has become the base to all of my mac and cheeses.  Wyatt too!

Instead of using a tablespoon of truffle oil, we used only a 1/2 tsp. of white truffle infused oil.  I thought it was the perfect amount where you can taste just a touch of truffle without overpowering the entire dish.  We also baked our mac n cheese in seperate ramekins so that everyone could have their own individual serving.  The crispy panko on top was wonderful with the creamy pasta underneath.  Also, make sure to top the mac off with some green onions or chives.  They add another layer of flavors that will make your face look like this…. O_O


I’m warning you now… this sucker is rich but oh so good when eaten right out of the oven.

Here’s our version!

White Truffle Macaroni and Cheese
Got the recipe from Curvy Carrot

serves: 6

1 cup panko

1/2 cup Parmesan cheese, grated

1/2 tsp. white truffle  infused oil

2 tablespoons unsalted butter

2 heaping tablespoons flour

2 1/2 cups half and half

8 ounces white cheddar cheese, grated

8 ounces Fontina cheese, grated

Salt and pepper, to taste

16 ounces elbow macaroni (or your personal favorite type of pasta)

green onions, about 5 for mixing into the sauce and garnish



Preheat your oven to broil or bake at 450

Get your sous chef to grate all of the cheeses… then set aside.  Keep the parmesan seperate from the other cheeses.


In a small bowl, combine the panko, parmesan and white truffle oil.  This is also a good time to start a pot of boiling water.

In a large pot, melt the butter over medium heat. When the butter melts, add the flour and whisk.  When the mixture turns into a paste, slowly whisk in the half and half and continue whisking until smooth.  Cook for a couple of minutes until the sauce starts to slightly thicken. When the sauce starts to thicken, add the cheeses and stir until completely melted.  This is a good time to add a bunch of freshly cracked pepper, salt, and green onions.  The sauce should end up looking something like this.

Don’t forget about that pot of water!  When the water starts to boil, dump that pasta in.  Once cooked, drain the pasta and immediately add it to the cheese sauce (don’t rinse the pasta).  Put the pasta into a 9×13″ dish or individual oven-safe bowls.  Look at how smooth the sauce is!


You can sprinkle some cheese on top to make it even MORE cheesy.  Add the panko mixture over the top and bake in the oven until the panko topping is lightly golden. If you’re broiling, it’ll only take a couple of minutes.  If you’re just baking, it’ll take a good 10-15 minutes for a nice golden brown.  Take this time to take weird pictures.

(I had to take this picture because even though Wyatt is the youngest in the group, he has the taste of an old man. Not talking about prunes or anything like that.  More like wine and fancy stuff)



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