Black Truffle Mac & Cheese with a Crisp Parmesan Crust

Ingredient Spotlight. Our Black Truffle Oil is the star here: deeply aromatic and savory, it turns a comforting weeknight bowl into something you'd order out. We season the sauce with our Black Truffle Sea Salt too, so the truffle note runs through every bite rather than sitting only on top.

Ingredients

• 16 oz elbow macaroni
• 4 Tbsp butter
• ¼ tsp ground black pepper
• 4 Tbsp all-purpose flour
• 2 cups warm whole milk
• ½ tsp Black Truffle Sea Salt, divided
• ⅛ tsp ground nutmeg · ⅛ tsp cayenne · ½ tsp garlic powder
• 1 cup grated extra-sharp New York cheddar
• 1 cup grated Gruyère
• Black Truffle Oil, for finishing
• ½ cup panko · ¼ cup grated Parmesan · chopped parsley

Instructions

1. Cook the macaroni in salted water until just shy of al dente; drain, reserving a cup of pasta water.
2. Melt the butter in a saucepan, stir in the black pepper until fragrant, then whisk in the flour to make a roux.
3. Stream in the warm milk, whisking until thickened. Add ¼ tsp truffle salt, the nutmeg, cayenne, garlic powder, and both cheeses; fold until glossy and melted.
4. Toss the sauce with the macaroni, loosening with pasta water as needed. Season with the remaining ¼ tsp truffle salt.
5. Scrape into a baking dish. Toss the panko with Parmesan and a little melted butter, scatter over the top, and broil 2–3 minutes until golden.
6. Finish with a generous raw drizzle of Black Truffle Oil and a shower of parsley just before serving.

Chef's Notes

• Always add truffle oil off the heat — its aroma is delicate and fades if you cook it.
• Grate your own cheese; pre-shredded blends never melt as silky.

Make It Yours

• Fold in sautéed wild mushrooms, or brush the crust with our Rosemary Fused Olive Oil for a piney lift.

Allergens: contains gluten and dairy.

Truffle oil is the easiest way to make an everyday dish feel special — come find your bottle at the shop.