White Truffle Mac and Cheese

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Obviously, the proportions are way off on this recipe: enough roux, garlic and herbs for an army; enough pasta for one serving...

Like other users, I made some common sense changes and the recipe turned out great:

1/4 C butter
3/4 C Red Onion
3 Large Cloves Garlic
1/4 C Flour
3/4 lb. (when dry Cooked Elbow or Shell Pasta
2 T Chives
1 T Chopped Fresh Thyme
Omit Rosemary and Basil (I think these would overpower the other flavors
3 T White Truffle Oil
1/2 C Grated Swiss Cheese in addition to the 1/2 C Grated Parmesan

Prepare as directed except I finished the sauce (up to salt and pepper before adding the pasta. That way I was able to adjust flavors and texture until the sauce was right, then added pasta slowly until the whole thing was the right consistency. I don't think I used quite 3/4 lb. pasta, I just added until I had the right balance of sauce and pasta.

I finished off with 1/4 C Parmesan and 1/4 C Panko and broiled for 5-7 min, and whoala! Yummy truffle mac and cheese!

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It was heavy, oily, and way too much sauce. I won't be making this one again.

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The only thing I can say about this recipe is that the proportions must be waaaay off. How else can you explain enough roux base for twice as much pasta! This is a very, very heavy-handed mac and cheese--dense and oily, I'm not sure I could fully appreciate the cheese or taste the truffle oil. Not at all delicate and earthy, like a truffle dish should convey.

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The recipe seems terible because it seems way too heavy in my opinion so mabey ill try the recipe and tweek it but otherwise it sounds OK

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Did exactly as the last reviewer only made two changes -- used truffle butter (D'Artagnan sells it instead of the plain butter and none of the truffle oil. No need for the extra grease! Also used Gruyere cheese instead of jack/colby -- brings out the taste of the truffle so much better. Other than that, a very fine receipe!

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i could tell that the ratios were way off, so i used:
1 1/4 sticks butter,
3/4 c red onion,
1 Tbsp crushed red pepper flakes,
2 Tbsp minced garlic,
a bit less than 1/2 c flour,
1 lb macaroni,
16 oz colby/jack shredded cheese,
1 c parmesan,
1.5 c skim milk,
3/4 c heavy cream,
1/4 c rosemary/thyme/basil,
salt & pepper,
3 Tbsp white truffle oil

prepare as directed in recipe, except add 3/4 of the shredded cheese to the roux/milk mix before adding the cooked macaroni. (keep thinning the sauce with milk so that it's not too thick or else the pasta will absorb it as it sits and it will turn into a brick. it should be the consistency of a thick soup, but not as thick as a dip.

add the macaroni and herbs and add the rest of the the cheese and some parm and stir together. add all to the pan. put panko and parm mix on top and broil for a few minutes.

this turned out FANTASTIC!

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did anyone think that a 1/2 cup chopped garlic was too much?