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This cheesy Truffle Mac and Cheese is made 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 version, but not fancy at all! Think: restaurant quality but at home.
Recipe features
- Made completely on the stove so there's no need to turn on the oven.
- The truffle oil pairs perfectly with the cheese and mushrooms.
- It's ready in under 30 minutes!
- A hearty vegetarian meal that even meat-lovers will adore.
Ingredient notes
Pasta: You can use ANY kind of pasta in this recipe: regular, whole wheat, gluten free-the choice is yours! I used shells and think they work really well for mac and cheese.
Butter: A must-have for mac and cheese in my opinion. Olive oil works too, though.
Mushrooms: Cremini mushrooms/Baby bella mushrooms are great with pasta. If you can, buy them sliced to save yourself some prep work.
Flour: All purpose flour (or gluten free all purpose flour) is necessary to help create the sauce and ensure that it thickens properly.
Cheese: The combination of gruyere and shredded white cheddar cheese makes this dish even more flavorful! Need a substitution? Try parmesan cheese instead of cheddar cheese.
Milk: To make this extra creamy, a combination of milk (any kind) and heavy cream (or half and half) is the way to go!
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, but make sure to use fresh thyme, not dried.
Instructions
Step 1: Cook the pasta. Bring a large pot of water to a boil, then add the pasta and cook according to the package instructions until it's al dente; drain and set aside.
Step 2: Sauté the mushrooms. While the pasta is cooking, heat olive oil in a large skillet over medium heat, then add the mushrooms and sauté for 2-3 minutes. Add the thyme and salt and continue cooking for 2-3 minutes until the mushrooms are soft.
Step 3: Make the cheese sauce. Add butter to the same skillet, and once it's melted, sprinkle the flour overtop and stir continuously for 1 minute. Then, slowly pour in the milk and half and half, whisking until there are no more lumps. Sprinkle in the cheese a little at a time, stirring to create the cheese sauce.
Step 4: Combine. Pour the truffle oil into the cheese sauce and stir to combine, then add in the cooked pasta and toss until the pasta is coated in cheese. Add more salt and pepper to taste (and extra truffle oil if you'd like) and enjoy!
Tips
- Make sure to add the cheese in slowly so it doesn't clump up.
- Use some sort of shaped pasta--shells, penne, macaroni--rather than long noodles for this recipe.
- This recipe is meant to be made on the stove. However, if you prefer baked mac and cheese, simply sprinkle panko breadcrumbs overtop of the whole skillet and place it in under the broiler for 2-4 minutes.
Tip
If once you've added the cheese and the sauce seems too thick, add ¼ cup milk and whisk until it's the correct consistency.
Can I use black truffle oil?
I wouldn't. White truffle oil and black truffle oil taste very different -- this recipe was created and tested using white truffle oil.
Can I add meat to this dish?
Sure can! I think shredded chicken would be good, as would mushroom chicken. You could also add chopped bacon by cooking the bacon first, then removing it with a slotted spoon and adding it back in at the end.
Storage
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Wait for the mac and cheese to cool, then transfer to a freezer-safe bag of container for up to 3 months.
Reheat in the microwave or place into a large skillet or pot with a splash of milk and stir until it's warmed through.
More vegetarian dinner recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Truffle Mac and Cheese
Ingredients
- 1 lb. pasta
- 2 tablespoon olive oil
- 8 oz. baby bella mushrooms sliced
- 1 teaspoon fresh thyme
- ½ teaspoon salt
- 2 tablespoon butter
- 2 tablespoon all purpose flour
- ¾ cup milk
- ¾ cup heavy cream
- 1 cup shredded white cheddar cheese
- 1 cup gruyere cheese
- 1 tablespoon white truffle oil or more to taste
- Black pepper to taste
Instructions
- Bring a large pot of water to a boil, then cook the pasta according to the package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat, then add the mushrooms and sauté for 2-3 minutes. Add the thyme and salt and continue cooking until the mushrooms are soft.
- Add the butter to the skillet, and once it’s melted, sprinkle the flour overtop and stir continuously for 1 minute, then slowly pour in the milk and heavy cream, whisking until there aren’t any lumps.
- Add in the cheese a little at a time, stirring until the cheese has melted and starts to form a cheese sauce. Pour in the truffle oil and stir, then add in the cooked pasta and toss until it’s coated in the sauce.
- Add salt and pepper to taste, along with extra truffle oil if you’d like. Enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in December 2015. It was updated with new photos and text in October 2024.
Erika gomez says
Absolutely amazing.. I also added some bacon too it ..I will be eating this alot
Erin says
Thanks so much Erika! Glad you enjoyed the mac and cheese!
Katie says
Absolutely delicious! I’ve made this several times and it never disappoints. Thank you for the recipe!
Erin says
I'm so glad this has become a favorite!
Vicmarie says
This looks like heaven right here! Thanks for sharing! I wanted to know if I can swap almond milk for regular milk. Thanks!
Erin says
Yes absolutely!
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!
Erin says
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.
Cailee says
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!
Erin says
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 🙂
Erin says
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! 😉
Erin says
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 😆
Erin says
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.
Christina says
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.
Erin says
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!
Erin says
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.
Erin says
Potato chips+Netflix sounds about right. Thanks Kelly!