Truffle Macaroni and Cheese

The side dish game at Thanksgiving can be a little difficult. Sure there are always the standards like mashed potatoes, stuffing (or dressing depending on what side of the debate you’re on), and green bean casserole. But every year, it’s nice to throw something in the mix that is a little out of the ordinary. Enter this truffle macaroni and cheese. It’s creamy, it’s cheesy and a little drizzle of truffle oil gives it a little wow factor.

So here’s the thing, I am going to need your help. I am hosting Thanksgiving dinner this year for the very first time. Both Ryan’s side and my side of the family are coming. This means there will be 13 mouths to feed that day. Don’t get me wrong. I am not complaining. I actually asked to host Thanksgiving dinner this year. It’s something that I always wanted to do. Now that we’re getting closer, I am beginning to realize that it’s going to take some planning on my part. This is why over the next few weeks I’ll be testing and sharing different recipes that might end up on my Thanksgiving table and I’m open to suggestions. What are your Thanksgiving must haves?

Truffle Macaroni and Cheese Recipe

Serves 6 Prep Time: Cook Time:


  • 2 cups dried elbow macaroni
  • 3 tablespoons butter
  • 1 teaspoon olive oil
  • 2 cups diced day old bread
  • 1 small shallot, diced
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1 1/2 cups shredded gouda cheese
  • 1 1/2 cups shredded fontina cheese
  • 1 cup shredded sharp cheddar cheese
  • salt and pepper
  • 1 - 2 teaspoons truffle oil



Preheat oven to 350 degrees.


Boil a large pot of water. Cook macaroni until softened but still firm to the bite, about 6 minutes. Strain and set aside.


In a small pan, melt 1 tablespoon of butter and 1 teaspoon olive oil over medium heat. Cook diced bread until browned and toasted. Turn off heat.


In the same pot that you cooked the macaroni in, melt 2 tablespoons of butter over medium heat. Add shallots and garlic and cook 2 minutes. Whisk in flour. Cook one minute. Slowly whisk in milk until smooth. Stir in cheeses and cook until melted. Season to taste with salt and pepper. Stir in macaroni. Sauce will be creamy.


Grease 6 (6 ounce) ramekins with butter. Divide macaroni and cheese between the prepared ramekins. Drizzle 1/4 - 1/2 teaspoon of truffle oil over the top. Top with toasted bread crumbs. Bake for 20 - 25 minutes or until edges are bubbly. Lightly drizzle more truffle oil over the top of desired. Serve. Hot.



Leave a Comment

  • Reply
    Chez Us
    November 5, 2010 at 7:46 pm

    I am not a fan of sweet potatoes covered with sugar and marshmallows – this recipe is much sexier! We are BIG fans of the truffle, it makes everything taste so good!

  • Reply
    November 5, 2010 at 5:36 pm

    I shudder at the thought of a lovely sweet potato covered in brown sugar — or even worse, marshmallows! Every year for Thanksgiving I make a huge batch of oven roasted sweet potatoes, complete with tons of garlic and large chunks of onion (they get all dark and carmelized and yummy!). Toss with olive oil, rosemary, salt, pepper, coriannder, and whatever other favorite spices you might have handy. Roast in the oven until all the flavors blend together. Easy to prepare a day or two in advance. Keep the chopped veggies in a ziploc in the fridge until about an hour before you’re ready to serve. Dump them into a baking dish, pop them into the oven and you’re done! Goes excellent with our brined and deep fried turkey (yes, I know its a fire hazard!), and the left over sweet potatoes make a heavenly breakfast hash. Try it. You’ll never reach for that bag of stale marshmellows again.

  • Reply
    November 5, 2010 at 9:00 am

    Oooh those beans sound yummy Stephen! I love strawberries and bananas and whipped cream too…maybe the dishes should be put together? :) Jackie and SteakNPotatoes you can sometimes find truffle oil at well stocked supermarkets or specialty stores. You can also buy it online. Yes it might be a bit expensive but trust me you won’t use that much if it at a time so it will last you a while. Hope this helps!

  • Reply
    November 4, 2010 at 6:37 pm

    Hi Des

    Where did you purchase the truffle oil.

  • Reply
    November 4, 2010 at 9:34 am

    Whoa that Mac-n-cheese looks great!..
    Never had truffle macncheese, looks like it might be added to the routine courses at Thanksgiving this year!

    @jenn–my family makes strawberry jello/creamcheese dish covered with real strawberries…its the hit of the party.

  • Reply
    Jenn's Food Journey
    November 4, 2010 at 5:01 am

    I had truffle mac and cheese for this first time this year….it was to die for!! Yours looks fantastic (as always!!). Our family always has the standard sides.. mashed potatoes, stuffing, cranberry sauce….but my favorites are green bean casserole and…most people will think this is crazy, but…strawberry jello with bananas! One year my aunt forgot to make it and you would have thought they forgot the turkey with the way everyone reacted!!

  • Reply
    November 3, 2010 at 7:55 am

    Once upon a time Peter and I ordered a truffle over the internet. It cost nearly $100, but we enjoyed slivers of it in many dishes. There are those who sneer at truffle oil – I’m not one of them.

    I standby at our Thanksgivings is a big pot of green beans with tomatoes and fennel seed that cooks slowly in the oven or on top of the stove for 3 hrs. That’s all you really need to know to make it. Just add salt and pepper to taste and keep the beans moistened with some chicken stock. It’s delicious.

  • Reply
    November 3, 2010 at 7:00 am

    Sounds and looks yummy! Is truffle oil sold in grocery stores near regular olive oil and other oils? Or is it usually in a specialty store or section?