White Truffle Mac and Cheese

Total Time:
55 min
20 min
35 min

4 servings

  • 1/2 cup butter
  • 1/2 cup chopped red onion
  • 1/2 cup chopped garlic
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 1 1/2 cups cooked cavatappi pasta
  • 1/2 cup chopped fresh herbs (equal parts rosemary, thyme and basil)
  • 1/4 cup infused white truffle oil
  • 1/2 cup grated Parmesan
  • 1/4 cup Japanese bread crumbs (panko)
  • Salt and freshly ground black pepper
  • Preheat the broiler.

  • Add butter to a saucepan over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 minutes or until the roux has dissolved completely and you can no longer taste the flour. Add the pasta and stir until hot. Add the fresh herbs, the truffle oil, and half of the Parmesan and stir until dissolved. Season, to taste, with salt and pepper. Put all ingredients into an ovenproof dish and sprinkle the remaining cheese and bread crumbs on top evenly. Place under a broiler until top becomes golden brown.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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3.0 8
this was the worst recipe I have ever made off of the food network website. extremely disappointed!! If you even think of trying it do NOT use that much flour or butter. item not reviewed by moderator and published
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! item not reviewed by moderator and published
It was heavy, oily, and way too much sauce. I won't be making this one again. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
did anyone think that a 1/2 cup chopped garlic was too much? item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen