Truffled Macaroni and Cheese

Looking to add a little “grownup” flavor to your favorite childhood meal? A trio of cheeses and a dash of truffle oil transform macaroni and cheese from a basic pasta dish to a dinner party-worthy entrée.

Serves: 12Prep: 30 minutesCook: 1 hour 5 minutesTotal: 1 hour 35 minutesDifficulty: Easy

Serves: 12


  • 4 slices white bread, crust removed and cut into ½” cubes
  • 8 tablespoons butter, divided
  • 1 clove garlic, grated or finely minced
  • 2 teaspoons salt, divided
  • 16 ounces Private Selection™ Italian Cavatappi Pasta
  • 5 tablespoons all-purpose flour
  • 1 teaspoon dry mustard
  • 1⁄2 teaspoon ground black pepper
  • 5 cups whole milk
  • 16 ounces white cheddar cheese, shredded and divided
  • 8 ounces Gruyère cheese, shredded
  • 2 ounces Parmesan cheese, shredded
  • 2 tablespoons Private Selection™ White Truffle Infused Olive Oil


  • Preheat oven to 375°F. Butter or spray 3-quart casserole dish; set aside.
  • Toss bread cubes with 2 tablespoons melted butter, garlic and ½ teaspoon salt. Set aside.
  • Cook pasta 2 minutes short of package instructions. Drain and rinse with cool water; set aside.
  • In 4-quart saucepan over medium heat, melt remaining 6 tablespoons butter. Whisk in flour, mustard, 1½ teaspoons salt, and pepper. Cook 1-2 minutes, stirring constantly until flour smells toasted and is pale blonde in color.
  • Slowly add milk while whisking constantly until smooth. Bring to simmer over medium heat. Cook 5 minutes or until mixture thickens enough to thinly coat back of a spoon.
  • Remove from heat. Add 12 ounces cheddar cheese and Gruyère; stir until melted and smooth. Stir in truffle oil.
  • Add pasta to cheese sauce; stir gently to coat. Pour into prepared dish. Sprinkle with remaining 4 ounces cheddar cheese and Parmesan. Top with butter bread cubes.
  • Bake 35-45 minutes, until bubbly and starting to brown.
  • Let cool at least 10 minutes before serving.
  • Refrigerate leftovers.