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Truffle Mac and Cheese Recipe

25 comments

Truffles are a big thing in the food world. If you haven’t had truffles before, it’s hard to describe how they taste. They’re luscious, earthy, and umami-packed. They taste best fresh, shaved onto a perfect plate of pasta. If you don’t have a truffle handy, don’t miss out on the truffle train, just make this grown-up version of truffle mac and cheese.

Truffle oil isn’t nearly the same as a fresh truffle, but it’s convenient and pretty damn tasty. We picked up a bottle from Rome that says “infused with truffles,” some oils aren’t made with real truffles – they’re chemically flavoured. Regardless, truffle oil is what Heston Blumenthal calls for in his decadent take on mac and cheese.

Cream cheese really makes this mac and cheese extra creamy and rich. It’s a pretty easy recipe too – you don’t even need to make a roux! The only finicky part is the cooking down of the white wine, which is a little time consuming. Heston bakes his mac and cheese in his recipe, but I left it as a stove top recipe to keep it extra unctuous. I really enjoyed it and Mike declared it the best mac and cheese he’s ever had.

i am cheesy, i am truffled: i am truffle mac and cheese!

Truffle Mac and Cheese Recipe from Heston at Home

  • 1 1/3 cups macaroni
  • 1/2 cup dry white wine
  • 1 tablespoon truffle oil
  • 1 1/4 cups chicken or vegetable stock, warmed
  • 1/2 cup parmesan cheese, finely grated
  • 1 tablespoon flour
  • 1/2 block cream cheese
  • freshly ground pepper

Cook the macaroni according to the package. Meanwhile, in a small saucepan, reduce the wine over high heat until thick, syrupy and reduced in volume to about 2 tablespoons. Drain the pasta, place in a bowl and toss with truffle oil.

Add the chicken stock to the reduced wine and adjust the heat to medium. Mix together the parmesan and flour so that the flour coats the parmesan. Add to the wine-stock mixture and stir until the cheese has been melted and mixture thickens slightly. Add the pasta and cream cheese and stir until the cream cheese is completely melted. Season to taste with freshly ground pepper and enjoy immediately.

25 Commentsadd yours

  1. I have never had truffles – moment of pause to brush away tears – but my sister had a friend bring her some from Croatia and I am hoping to be somehow involved in their use. Please please please!

    I love mac & cheese. Love it childish. Love it all grown up.

  2. I am having a problem, and that problem is “I have no truffle oil or wine and therefore cannot make this right now.” Also my person is not into cream cheese, but that would just mean I get it ALL FOR ME MUAHAHA. In conclusion, I should totally go to the store.

  3. This sounds amazing!! I bought truffle oil in Italy several months ago and have been collecting recipes to use it in. I am definitely making this–thanks for sharing=)

  4. oh truffles! I’ve had them with french fries! These must be cray-z delicious!!!

  5. This looks fantastic. I like the idea of cooking the mac and cheese with cream cheese – will have to give this a try.

  6. yummmmmmmm

  7. I have some truffle butter in the fridge that would be perfect for this instead of the truffle oil.

  8. This recipe was easy to make and was so good! Try it with a Cava!

  9. this recipe was very easy. I substituted the parmesan cheese for cheddar. It was still tasty. next time i will try it with the prescribed ingredients. What a great idea. thanks.

  10. uber easy and oh so delicious ! !
    I followed the recipe quite closely because it felt like it would work (normally I venture of course when following recipes)
    thank you for sharing!

  11. hi this looks amazing! how many does people does this serve as a main course with some sides of vegetables/salad? great pics btw.

  12. How many people does this serve?

  13. I like the helpful info you supply to your articles. I will bookmark
    your weblog and check again here frequently. I’m slightly certain I’ll be informed many new stuff right here!
    Best of luck for the following!

  14. This was really good! I think next time I will double it though. Four people easily devoured this.

  15. We doubled the recipe to feed three people and needed about 4 cups of pasta once it was stirred in with the cheese mixture. We also mixed in some sharp white cheddar. The end result tasted too cream cheesy so I recommend cutting out some cream cheese if you don’t want it to over power the truffle oil. Other modifications included adding squirts of truffle paste and baking the pasta with breadcrumbs in the oven

  16. Have made this twice now using truffle paste instead of oil (1 teaspoon) it is absolutely wonderful! A real classy twist on a classic.

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