Truffle Mac and Cheese

How to Make Truffle Mac and Cheese

1. 1

   Step 1: Cook the pasta

   Bring a large pot of water to a rolling boil and add a generous pinch of kosher salt (about half to one teaspoon). Cook the pasta until just shy of al dente (1–2 minutes less than package directions), then reserve about 1 cup of the starchy cooking water and drain the pasta. Set the drained pasta aside while you make the sauce.

   For this step

   • 8 ozDried pasta (elbow, cavatappi, or small shells)
   • 1 tspKosher salt and freshly ground black pepper
   
2. 2

   Step 2: Make a smooth béchamel

   Melt the butter in a wide, heavy-bottomed skillet over medium heat, then whisk in the flour and cook for 1–2 minutes until lightly golden and nutty. Gradually whisk in the milk and cream, scraping the pan and whisking constantly to prevent lumps, then simmer gently until the sauce thickens and coats the back of a spoon, about 4–6 minutes. Season lightly with salt and freshly ground black pepper.

   For this step

   • 3 tbspUnsalted butter
   • 3 tbspAll-purpose flour
   • 2 cupsWhole milk
   • 1/2 cupHeavy cream
   
3. 3

   Step 3: Add the cheeses

   Reduce the heat to low and add the shredded cheddar and Gruyère in handfuls, stirring until each addition melts into a glossy sauce. Stir in the grated Parmesan and continue stirring until the sauce is smooth; if it becomes too thick, whisk in a splash of the reserved pasta water to reach a silky, pourable consistency.

   For this step

   • 2 cupsSharp cheddar, shredded
   • 1 cupGruyère, shredded
   • 1/2 cupParmesan, finely grated
   
4. 4

   Step 4: Combine with pasta and finish with truffle

   Add the drained pasta to the cheese sauce and toss gently to coat, adding reserved pasta water a tablespoon at a time until the sauce clings to the noodles. Remove from heat and stir in the truffle oil, then taste and adjust seasoning with salt and pepper as needed.

   For this step

   • 1 1/2 tspWhite or black truffle oil
   
5. 5

   Step 5: Serve immediately

   Divide the truffle mac and cheese among warmed bowls or plates and finish with an extra shave of Parmesan or a light drizzle of truffle oil if desired. Serve right away so the sauce remains silky—this dish is best enjoyed hot and fresh.
   

1. Bring a large pot of water to a rolling boil and add a generous pinch of kosher salt (about half to one teaspoon). Cook the pasta until just shy of al dente (1–2 minutes less than package directions), then reserve about 1 cup of the starchy cooking water and drain the pasta. Set the drained pasta aside while you make the sauce.
2. Melt the butter in a wide, heavy-bottomed skillet over medium heat, then whisk in the flour and cook for 1–2 minutes until lightly golden and nutty. Gradually whisk in the milk and cream, scraping the pan and whisking constantly to prevent lumps, then simmer gently until the sauce thickens and coats the back of a spoon, about 4–6 minutes. Season lightly with salt and freshly ground black pepper.
3. Reduce the heat to low and add the shredded cheddar and Gruyère in handfuls, stirring until each addition melts into a glossy sauce. Stir in the grated Parmesan and continue stirring until the sauce is smooth; if it becomes too thick, whisk in a splash of the reserved pasta water to reach a silky, pourable consistency.
4. Add the drained pasta to the cheese sauce and toss gently to coat, adding reserved pasta water a tablespoon at a time until the sauce clings to the noodles. Remove from heat and stir in the truffle oil, then taste and adjust seasoning with salt and pepper as needed.
5. Divide the truffle mac and cheese among warmed bowls or plates and finish with an extra shave of Parmesan or a light drizzle of truffle oil if desired. Serve right away so the sauce remains silky—this dish is best enjoyed hot and fresh.