Classic Stovetop Macaroni and Cheese with Truffle Butter — Creamy Steakhouse Side

How to Make Classic Stovetop Macaroni and Cheese with Truffle Butter — Creamy Steakhouse Side

1. 1

   Step 1: Boil the pasta, reserve cooking water

   Bring a large pot of well-salted water to a boil (about 4–5 quarts/liters). Add the elbow macaroni and cook 1–2 minutes less than the package directions (al dente) so it finishes cooking in the sauce — typically 7–8 minutes. Before draining, ladle out and reserve 1 cup (240 ml) of the starchy pasta water, then drain the pasta and set aside.

   For this step

   • 12 ozElbow macaroni
   
2. 2

   Step 2: Make a silky béchamel

   Meanwhile, melt the unsalted butter in a medium wide saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until it forms a pale roux without browning. Gradually whisk in the warm milk, bring to a gentle simmer, and cook 4–6 minutes, whisking frequently, until the sauce coats the back of a spoon and is smooth and slightly thickened.

   For this step

   • 3 tbspUnsalted butter
   • 3 tbspAll-purpose flour
   • 2 3/4 cupsWhole milk (warm)
   
3. 3

   Step 3: Enrich and season the cheese sauce

   Lower the heat to low and whisk in the Dijon mustard, a pinch of nutmeg, kosher salt and freshly ground black pepper to taste. Add the grated cheddar in handfuls, stirring each addition until melted and fully incorporated, then stir in the Parmesan until silky. If the sauce seems too thick, loosen with 1–3 tablespoons of the reserved pasta water until you reach a glossy, pourable consistency.

   For this step

   • 2 cupsAged sharp cheddar, finely grated
   • 3/4 cupFreshly grated Parmesan (Parmigiano-Reggiano)
   • 1 setSeasoning set: kosher salt, freshly ground black pepper, Dijon mustard, pinch of grated nutmeg
   
4. 4

   Step 4: Toss pasta with sauce and finish with truffle butter

   Return the drained pasta to the saucepan with the cheese sauce and toss over very low heat for 1–2 minutes so the pasta finishes cooking and absorbs sauce — add up to 1/4 cup (60 ml) more reserved pasta water if needed to coat evenly. Remove from heat and stir in the truffle butter so the aroma blooms; taste and adjust seasoning before serving.

   For this step

   • 2 tbspTruffle butter (unsalted or lightly salted)
   
5. 5

   Step 5: Timing and serving tips to keep it creamy

   To serve alongside steak: undercook the pasta slightly (step 1) so it finishes in the sauce, and add truffle butter only just before plating to preserve aroma. Keep the pot on the lowest heat with a lid slightly ajar or transfer to a warm (not hot) insulated dish; stir in a splash of warm milk or reserved pasta water if it thickens while waiting. Alternatively hold covered in a 200°F (95°C) oven for up to 20 minutes, stirring once before plating so the mac stays luxuriously creamy.
   

1. Bring a large pot of well-salted water to a boil (about 4–5 quarts/liters). Add the elbow macaroni and cook 1–2 minutes less than the package directions (al dente) so it finishes cooking in the sauce — typically 7–8 minutes. Before draining, ladle out and reserve 1 cup (240 ml) of the starchy pasta water, then drain the pasta and set aside.
2. Meanwhile, melt the unsalted butter in a medium wide saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until it forms a pale roux without browning. Gradually whisk in the warm milk, bring to a gentle simmer, and cook 4–6 minutes, whisking frequently, until the sauce coats the back of a spoon and is smooth and slightly thickened.
3. Lower the heat to low and whisk in the Dijon mustard, a pinch of nutmeg, kosher salt and freshly ground black pepper to taste. Add the grated cheddar in handfuls, stirring each addition until melted and fully incorporated, then stir in the Parmesan until silky. If the sauce seems too thick, loosen with 1–3 tablespoons of the reserved pasta water until you reach a glossy, pourable consistency.
4. Return the drained pasta to the saucepan with the cheese sauce and toss over very low heat for 1–2 minutes so the pasta finishes cooking and absorbs sauce — add up to 1/4 cup (60 ml) more reserved pasta water if needed to coat evenly. Remove from heat and stir in the truffle butter so the aroma blooms; taste and adjust seasoning before serving.
5. To serve alongside steak: undercook the pasta slightly (step 1) so it finishes in the sauce, and add truffle butter only just before plating to preserve aroma. Keep the pot on the lowest heat with a lid slightly ajar or transfer to a warm (not hot) insulated dish; stir in a splash of warm milk or reserved pasta water if it thickens while waiting. Alternatively hold covered in a 200°F (95°C) oven for up to 20 minutes, stirring once before plating so the mac stays luxuriously creamy.