Truffle Mac and Cheese

This Truffle Mac and Cheese can be easily portioned into 4 (6-ounce) ramekins or an 8×8 dish. It’s ultra creamy using a blend of gruyere and sweet cheddar cheeses. Full of buttery garlic and thyme flavors with a special emphasis on the star of it all, truffle, making this dish, a sensational one!

Truffle Mac and Cheese

I get weak in the knees for mac and cheese! I can literally eat an entire box of Kraft’s that’s how much I love this dish!

Growing up with busy parents juggling a few businesses and two teenage girls, life as I remember, was sometimes quite hectic. There were times I had to make my sister and I dinner and being inexperienced around the kitchen, I resorted to what I knew and felt comfortable with. A pot of pasta with mixed in powdered cheese was good enough to satisfy us.

Truffle Mac and Cheese

Like many others, a person’s palate begins to change over time. You grow fonder of new depths in flavors. Mine began to broaden from experiencing different flavors from restaurants, family outings, or even enjoying a home cooked meal at a friend’s house. Their take of a specialty dish would often leave me to wonder, what it would be like to make something from scratch. I became inspired and often wondered what it would be like to take things into my own hands to try this for myself.

I will never forget the first time I tried true truffles. That night, I was at a high end restaurant in midtown Manhattan. The waiter offered shaved truffle and me, not knowing what it was, I hesitantly said “okay.” Shaved fresh onto my pasta; it was from this first bite, truffles changed the way I saw food. I instantly had a new level of appreciation for the finer things in life.

Truffle Mac and Cheese

But I’m no rich queen. Real truffles are a pretty penny! We’re talking about anywhere between hundreds to even thousands of dollars depending on the size and type of the truffle. With how frugal I am, I’ve decided to get the next best thing I could think of which was, truffle oil. Not the same by any means but the aroma with a touch of truffle flavor is still there.

Truffle Mac and Cheese

I will always hold that moment in the restaurant, near and dear to my heart. It paved the way for me to attempt to make food from scratch and to use quality ingredients as much as my wallet can handle. This recipe calls for gruyere cheese which can be on the pricier side but it’s SO worth it! It’s deliciously creamy. The flavor is impeccable and to mix multiple cheeses together, adds incredible depth to the overall dish.

Did you enjoy this recipe? Consider rating and commenting below. I love to see your feedback and help answer any questions you may have. Don’t forget to check below for related recipes.

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Truffle Mac and Cheese

Truffle Mac and Cheese

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  • Author: URBAN BAKES
  • Total Time: 50 minutes
  • Yield: 4 (6 oz.) ramekins 1x
  • Diet: Vegetarian


This Truffle Mac and Cheese can be easily portioned into 4 (6-ounce) ramekins or an 8×8 dish. It’s ultra creamy using a blend of gruyere and sweet cheddar cheeses. Full of buttery garlic and thyme flavors with a special emphasis on the star of it all, truffle, making this dish, a sensational one!


  • 8 ounces (227 grams) ditalini or elbow pasta
  • 2 teaspoons (20 grams) salted butter
  • 1/3 cup (46 grams) shallot, minced
  • 1 tablespoons (20 grams) garlic, minced
  • 1 tablespoon (2 grams) fresh thyme, stems removed
  • 1 tablespoon (15 ml) dry sherry
  • 1 cup (240 grams) heavy cream
  • 1 cup (240 grams) oat milk or regular milk
  • 1/4 cup (31 grams) all-purpose flour
  • 1 cup (85 grams) gruyere cheese, shredded
  • 1 cup (85 grams) sweet cheddar cheese, shredded
  • 2 tablespoons (28 grams) white truffle oil
  • 1/4 cup (15 grams) panko bread crumbs


  1. In a large pot over high heat, bring pasta to a boil.  Remove from heat once pasta is al dente.  Drain water and set pasta to the side.   
  2. Heat oven to 350°F (180°C).  Set 4 (6 ounce) ramekins over a baking sheet.  Spray the bottom and sides of each ramekin with cooking oil; set aside.  
  3. In a small saucepan over medium heat, melt butter.  Add shallots and saute until lightly browned, about 3 to 5 minutes.  Mix in garlic, thyme and dry sherry.  Heat for 1 to 2 minutes. Remove from heat and set aside. 
  4. In the same large pot used to cook the pasta, over medium-high heat, mix heavy cream, milk and flour until just combined.  Bring to a light boil and continue to whisk until sauce thickens, about 5 to 7 minutes.  You will feel the sauce thicken by the light resistance during whisking.  Remove from heat.  Whisk in both cheeses until melted.  Mix in sautéed shallot, garlic and thyme.  Fold pasta into the sauce until well coated throughout. Stir in truffle oil. 
  5. Spoon about 1 cup of pasta equally into the prepared ramekins. Sprinkle panko bread crumbs over the top.
  6. Bake for 18 to 20 minutes or until the top is lightly browned and cheese begins to bubble. Allow pasta to rest for 5 minutes before serving.  ENJOY! 


If baking in an 8×8 inch baking dish, follow through all of the steps above with exception of using a baking sheet.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Cuisine: American

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2 thoughts on “Truffle Mac and Cheese”

  1. This truffle mac and cheese looks delicious! Can’t wait to try it out next week! I would hide any leftovers just for me.

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