Mac and cheese is arguably the greatest comfort food ever created and this version takes it firmly into luxury territory. A rich bechamel base infused with three carefully chosen cheeses — Gruyere for its melting quality and nutty depth, aged cheddar for sharpness and that distinctive tang, and Parmesan for umami richness — creates a sauce of extraordinary complexity and creaminess. A measured drizzle of truffle oil adds an earthy, almost mysterious quality that elevates the whole dish without overpowering it.

The panko breadcrumb crust baked to a deep golden crunch provides the essential textural contrast to the creamy pasta beneath. Every bite should deliver some of that crunch alongside the silky sauce — the contrast is what makes this dish so addictive.

This is the kind of dish that gets requested again and again. It works as a main course, as a spectacular side dish at a dinner party, or as the kind of deeply satisfying thing you make on a cold evening when you want to eat something that feels like a hug.

Truffle Mac and Cheese

Recipe by By butter u0026 berries

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

720

kcal

Ingredients

• •t300g macaroni, lumache, or cavatappi

• •t60g unsalted butter

• •t60g plain flour

• •t700ml whole milk, warmed

• •t180g Gruyere, coarsely grated

• •t120g aged mature cheddar, coarsely grated

• •t60g Parmigiano Reggiano, finely grated (split: half for sauce, half for topping)

• •t2 tbsp truffle oil (white or black — use a good quality oil)

• •t1 tsp Dijon mustard

• •tPinch of cayenne pepper

• •tSalt and white pepper

• •tFor the crust: 80g panko breadcrumbs

• •tFor the crust: 30g unsalted butter, melted

• •tFor the crust: 30g Parmesan (from the quantity above)

• •tOptional: 80g crispy pancetta or bacon lardons for topping

Directions

• Preheat oven to 190C (170C fan). Bring a large pot of heavily salted water to a boil.
• Cook the pasta until approximately 2 minutes under al dente — it will continue cooking in the oven. Drain and toss with a small drizzle of olive oil to prevent sticking. Set aside.
• Make the bechamel. Melt butter in a large, wide saucepan over medium heat. Add flour all at once and stir with a wooden spoon for 2-3 full minutes. The mixture should turn slightly golden and smell biscuity — this cooks out the raw flour taste completely. Begin adding the warm milk gradually, whisking constantly after each addition, until all the milk is incorporated and the sauce is smooth. Continue cooking, stirring, for a further 5-8 minutes until the sauce is thick enough to coat the back of a spoon.
• Remove bechamel from heat. Add Gruyere, cheddar, and half the Parmesan. Stir until completely melted and smooth. Add Dijon mustard, cayenne, and truffle oil. Season generously with salt and white pepper. Taste and adjust — the sauce should be rich, slightly sharp, with a subtle truffle note in the background.
• Add the cooked pasta to the cheese sauce and fold together until every piece is thoroughly coated. Transfer to a large baking dish (approximately 30x20cm).
• Make the crust. Combine panko breadcrumbs, melted butter, and remaining Parmesan in a bowl. Mix until the crumbs are evenly coated. Scatter evenly over the pasta. If using pancetta, scatter over the breadcrumbs at this stage.
• Bake for 20-25 minutes until the crust is deeply golden and the sauce is visibly bubbling around the edges. Rest for 5 minutes before serving — this allows the sauce to thicken slightly.

Notes

• Cook the pasta significantly under al dente before baking. If you cook it to al dente first it will be overcooked and mushy after the time in the oven.
  Warm the milk before adding to the roux. Cold milk added to a hot roux creates lumps that are very difficult to remove.
  Truffle oil is potent. Start with 2 tablespoons and taste before adding more. It should be a background note, not the dominant flavour.
  The three-cheese combination is carefully chosen. Do not substitute with pre-grated cheese blends — they contain anti-caking agents that prevent smooth melting.
  For extra depth, add a splash of dry white wine to the bechamel after the flour is cooked and before the milk goes in.
  The dish can be assembled up to the baking stage and refrigerated for up to 24 hours. Add 10 minutes to the baking time if cooking from cold.

Storage

Store covered tightly in the fridge for up to 3 days. Reheat in the oven at 180C covered with foil for 15 minutes, then uncover for a final 5 minutes to re-crisp the topping. Alternatively reheat individual portions in the microwave with a splash of milk to loosen the sauce, though the crust will not recover. Freeze in individual portions for up to 2 months — defrost overnight before reheating.

Serving Tips

Serve straight from the baking dish at the table. A simple green salad dressed with a sharp lemon vinaigrette is the ideal accompaniment — its acidity cuts through the richness perfectly. This dish is deliberately indulgent so no wine pairing needs to be overthought — a cold lager, a glass of unoaked Chardonnay, or even just sparkling water with lemon works perfectly alongside it.

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