• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Recipes
  • Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Home » Dinner » Truffle Mac and Cheese

Truffle Mac and Cheese

By Erin · December 12, 2020 · 21 Comments

Disclosure: This post may contain affiliate links.

  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe
mac and cheese with text over top
Vegetarian

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. 

pasta with cheese in a skillet

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.

Recipe features

  • 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!

ingredients on a table

Ingredient notes

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

Method

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.

mushrooms in a skillet

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.

cooked pasta in a skillet

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 1/4 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 1/2 cup almond milk total.

Tips

  • If after you add the cheese and everything seems too dry, add 1/4 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.

mac and cheese in a bowl

More dinner recipes

  • Mediterranean Pasta Salad
  • Mediterranean Stuffed Zucchini Boats
  • Vodka Rigatoni

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

pasta with cheese in a skillet

Truffle Mac and Cheese

This creamy Truffle Mac and Cheese can be made in one skillet and in 30 minutes. It's filled with mushrooms, cheese and truffle oil and is a delicious alternative to traditional mac and cheese.
5 from 4 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Erin

Ingredients

  • 1 tbsp olive oil
  • 8 oz. baby bella mushrooms sliced
  • 1 tsp fresh thyme
  • 1 lb. pasta
  • 2 cups water
  • 3/4 cup milk of choice plus more
  • 3/4 cup half and half
  • 2 tbsp all purpose flour
  • 2 tbsp butter
  • 2 tsp white truffle oil or more to taste
  • 1 cup sharp cheddar cheese shredded
  • 1 cup gruyere cheese shredded
  • Salt and pepper to taste

Instructions

  • 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 tbsp 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 1/4 cup (or more) of milk and stir until the cheese is smooth.
  • Add salt and pepper to taste and enjoy!

Notes

*Calories are per serving and are an estimation; calories are assuming this is being served as a main dish -- if serving as a side, calories will be less. 
*To make gluten free: use gluten free pasta and arrowroot instead of all purpose flour.
*Be sure to use WHITE truffle oil, not black.

Nutrition

Calories: 831kcal | Carbohydrates: 93g | Protein: 35g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 98mg | Sodium: 433mg | Potassium: 620mg | Fiber: 4g | Sugar: 4g | Vitamin A: 934IU | Vitamin C: 1mg | Calcium: 679mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in December 2015. It was updated with new text in December 2020.

Print Friendly, PDF & Email

Filed Under: Dinner, Vegetarian

Erin

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Primary Sidebar

girl in kitchen

Hi, I’m Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

bowl of soup with pasta

Vegan Tomato Soup

bowl of soup with a spoon

Chorizo Sweet Potato Soup

bowl of soup with a spoon in it

Easy Black Bean Soup

instant pot vegetable soup

Instant Pot Vegetable Soup

Popular Recipes

stir fry in a skillet

Honey Garlic Shrimp Stir Fry

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

baked tofu

Crispy Baked Tofu

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

Download my Mediterranean Diet Guide for free!

And never miss one of my quick+healthy recipes.

As Featured On

Footer

  • Contact
  • Privacy

Copyright© 2021 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter