This cheesy Truffle Mac and Cheese can be made in one skillet and in under 30 minutes. It combines white truffle oil, mushrooms and gruyere cheese for a super tasty variation on traditional macaroni and cheese.
This white truffle mac and cheese is life changing. ....which I realize is a BOLD statement, but it's true.
I've always loved truffle oil, but I used to only use it on top of popcorn. Turns out, it's really tasty with pasta, too. This mac and cheese lasted no more than one full day in my house, and though that might sound embarrassing, I'm not ashamed. It's that incredible!
As much as I love my vegan mac and cheese and this super quick microwave mac and cheese, this truffle oil macaroni and cheese recipe is the elevated (read: fancy) version, but not fancy at all! Think: restaurant quality but at home.
- It's made in one skillet, and there's nothing better than one skillet meals
- The truffle oil pairs perfectly with the cheese and mushrooms
- It's ready in under 30 minutes!
Pasta: You can use ANY kind of pasta in this recipe: regular, whole wheat, gluten free--the choice is yours!
Mushrooms: Baby bella mushrooms are great with pasta. If you can, buy the pre-sliced kind to save yourself some prep work
Cheese: The combination of gruyere and shredded sharp cheddar cheese makes this dish even more flavorful! Need a substitution? You could use parmesan cheese instead.
Truffle oil: Truffle oil is usually on the pricier side, but unlike other oils, you don't and shouldn't use a lot of it--a little bit goes a LONG way! Buy yourself a bottle and it should last for at least a few months.
Thyme: If there's one ingredient that's optional, it's the thyme. But, I think it adds a little extra flavor to the dish, so I do recommend it
Ok so like I mentioned, this is a one skillet dinner recipe, making it very easy to prep!
First: Cook the mushrooms. Add mushrooms--along with the thyme and olive oil--to a large, deep skillet and sauté for 5 minutes or until the mushrooms are soft.
Second: Add the pasta. To that same skillet, add the pasta, milk, half and half, and water. Bring mixture to a boil, cover the skillet and boil until the pasta is cooked and has absorbed the water.
Third: Stir in the cheese. Last, reduce heat to low, then sprinkle the pasta with flour and stir for 20 seconds or so. Then, add in the cheese and stir until combined.
*NOTE: you will probably have to add more milk while doing this. I'd start with ¼ cup almond milk (or your choice of milk) and go from there. You want the cheese to be smooth and, well, cheesy, not clumpy. I ended up adding an extra ½ cup almond milk total.
- If after you add the cheese and everything seems too dry, add ¼ cup milk, stir everything together and go from there. If you need to add even more milk to create the correct mac and cheese consistency, go for it!
- Use some sort of shaped pasta--shells, penne, macaroni--rather than long noodles.
Can I use black truffle oil?
No! White truffle oil and black truffle oil taste very different -- this recipe was created and tested using white truffle oil.
How should leftovers be stored?
Store leftovers in a sealed container in the refrigerator. To reheat, either microwave, or place back into the skillet along with a few splashes of milk and stir until it's warm.
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If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Truffle Mac and Cheese
- 1 tablespoon olive oil
- 8 oz. baby bella mushrooms sliced
- 1 teaspoon fresh thyme
- 1 lb. pasta
- 2 cups water
- ¾ cup milk of choice plus more
- ¾ cup half and half
- 2 tablespoon all purpose flour
- 2 tablespoon butter
- 2 teaspoon white truffle oil or more to taste
- 1 cup sharp cheddar cheese shredded
- 1 cup gruyere cheese shredded
- Salt and pepper to taste
- Heat olive oil in a large skillet over medium-high heat; add mushrooms and thyme, stirring until the mushrooms are soft, approximately 5 minutes.
- Add in the pasta, water, milk, and half and half and turn the heat up to high; bring to a boil, place a lid on the skillet and cook until noodles are soft.
- Turn heat down to low and add in 2 tablespoon of flour, stirring really well.
- Add in the butter, truffle oil and cheese, stirring until the cheese is melted. If mixture seems too thick, add ¼ cup (or more) of milk and stir until the cheese is smooth.
- Add salt and pepper to taste and enjoy!
UPDATE NOTE: This post was originally published in December 2015. It was updated with new text in December 2020.
This looks like heaven right here! Thanks for sharing! I wanted to know if I can swap almond milk for regular milk. Thanks!
carly @ Fitliving blog says
Ummm I am obsessed with truffle oil!!!! Funny because I used to hate it, ha! Have you ever tried truffle salt? So delicious. I will be making this one soon!
Whaaaaaat?! No I haven't, but now I want to!
Ashley @ Fit Mitten Kitchen says
GAH! Erin, I can only imagine how amazing this is. The last time I had something with truffle oil in it was at some burger bar and I got the brussels sprouts side. OH EM GEE. Some of the best brussels I have had. The last time I was hungover? Eeee a few weeks ago when I had three beers and had a headache the entire next day. Pathetic! HA.
Oh my gosh! YUM! This looks amazing! Seriously... such a yummy recipe. One of my close friends LOVES mac and cheese... it's seriously one of his fave foods... this looks like the best mac and cheese ever!!
Sarah @ Making Thyme for Health says
I LOVE truffle oil too and I agree, a little goes a very long way. I'm pretty sure this is all I would want if I were hungover, lol! It looks like the ultimate comfort food. Pinning this one to try soon! 🙂
Sam @ PancakeWarriors says
I just boughts truffle oil with the exact same idea in mind!! i can't wait to try this recipe out!! Your photos are gorgeous!! Pinning!
Great minds think alike! Thanks so much Sam 🙂
Whitney @ To Live & Diet in L.A. says
Oh my, this looks incredible!! I absolutely love truffle oil - so decadent! Think I'll make it for the hubs this week with whole wheat pasta. Thanks for the inspo 🙂
I agree--truffle oil IS decadent and so darn good. Let me know if you end up making it! 🙂
She Rocks Fitness says
YES to all the truffles and to this recipe! I was super hungover two weeks ago. I am actually not drinking for three weeks and GASP it is going to happen through Christmas and New Year's. I just needed a break. I want to eat all the food and not feel like poop. Except I think I might have a food hangover...DOH! 😉
Food hangovers are SO much better than alcohol hangovers. I think I can get on board with ALL THE FOOD.
Amanda @ .running with spoons. says
Faaaaaancy. I'm a horrible foodie because I don't think I've ever had truffle oil. Or truffles, for that matter 😆 And girl... that hangover. Ouch. I'm not huge on drinking anymore so it's been a good handful of years since I've suffered a bad hangover, but I do remember them. And I do not miss them 😆
It had been awhile for me too. It was so, so bad. And truffle oil is kind of fancy, isn't it? I'm not sure why though.
Your description of your grandma reminds me of mine 🙂 So much younger than her age. This looks abso-freakin-lutely stunning, Erin. Seriously what are you trying to do to me????? I need to make this right now.
I'm trying to KILL YOU WITH CHEESE. So much cheese. Thanks girl!
Meg @ With Salt and Wit says
Oh girl sounds like you had quite the night! Some of my days that I don't leave the couch its because I have been up all night with the little guy but either way, I would love to dive into a bowl of these comfort goodness!
Haha! We have very different reasons for staying on the couch, but truffle mac and cheese will always be the cure 😉
Kelly @ Kelly Runs For Food says
Omg I'm drooling over here. I love truffle oil and mushrooms. So good!
To your hangover story, I'm sorry. Hangovers get worse the older you get and it takes less and less alcohol to make you feel like death. I haven't had a bad hangover like yours in a long time, but I feel your pain through the computer screen. The only thing that helps me is potato chips and Netflix.
Potato chips+Netflix sounds about right. Thanks Kelly!