Truffle Mac and Cheese

Justin Bruson's Steakhouse Truffle Mac and Cheese

Truffle Mac and Cheese

Justin Bruson's Steakhouse Truffle Mac and Cheese

Justin Brunson

Servings

4-6

Calories

1556

Category

Side Dish

This recipe is an oldie, but goodie. Chef Justin Brunson created this during Old Major days. This Truffle Mac and Cheese is a luxurious twist on the classic dish, featuring a creamy béchamel sauce enriched with truffle cheese and topped with crispy panko breadcrumbs. It's perfect for a special occasion or a comforting meal at home. Whip it up for a side dish at Thanksgiving, you won't be dissapointed.

Ingredients

  • 1 lb elbow macaroni, cavatappi, or shells
  • 4 Tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 2½ cups whole milk, warmed
  • 1 cup heavy cream
  • 8–10 oz truffle cheese (truffle cheddar, truffle Gouda, truffle Gruyère, or a blend), grated or crumbled
  • 4 oz sharp white cheddar or Gruyère, grated, (for extra melt and structure)
  • 2 oz Parmesan or Pecorino, finely grated, (plus extra for topping)
  • 1–1½ oz fresh black truffles
  • Kosher salt and freshly ground black pepper
  • Pinch of freshly grated nutmeg, (optional)
  • ½ cup panko breadcrumbs, (optional topping)
  • 1–2 Tbsp melted butter, (for breadcrumbs)
  • Fresh chives or parsley for garnish, (optional)

Directions

  1. Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente (1–2 minutes less than package directions). Drain and set aside. Do not rinse.

  2. Make the béchamel: In a large saucepan or Dutch oven over medium heat, melt the butter. Whisk in the flour and cook 1–2 minutes, stirring constantly, to form a pale roux. Gradually whisk in the warm milk, then the cream. Cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.

  3. Add the cheeses: Reduce heat to low. Stir in the truffle cheese, cheddar/Gruyère, and most of the Parmesan until fully melted and silky. Season with salt, black pepper, and a pinch of nutmeg if using. Stir in 1oz of microplaned truffle if desired. The truffle cheese already contributes flavor, so taste carefully before adding extra salt.

  4. Combine with pasta: Add the drained pasta to the cheese sauce and fold until every piece is coated. Taste and adjust seasoning.

  5. Bake (recommended): Preheat oven to 375°F (190°C). Transfer the mixture to a buttered 9×13-inch baking dish. If using a topping, toss the panko with 4 Tbsp. melted butter and the remaining Parmesan; sprinkle evenly over the top. Bake 20–25 minutes until bubbly and golden. (For a pure stovetop version, skip baking and serve immediately.)

  6. Finish with fresh black truffles: Just before serving, generously shave or finely grate the fresh black truffles over the hot mac and cheese. The heat will release their aroma. Garnish with chives or parsley if desired.
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