Chef's Tip
For the smoothest cheese sauce, grate the cheese yourself rather than using pre-shredded varieties, which contain anti-caking agents. Add the cheese off the heat and stir until just melted to prevent the sauce from becoming grainy.
Instructions
- Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish or six individual gratin dishes.
- Bring a large pot of heavily salted water to a boil. Cook macaroni until al dente, about 2 minutes less than package directions. Drain and set aside.
- In a large saucepan, melt 4 tablespoons butter over medium heat. Add shallot and cook until translucent, about 2-3 minutes.
- Add garlic and cook for 30 seconds until fragrant. Add flour and cook, whisking constantly, for 1 minute to make a roux.
- Gradually whisk in warm milk and cream, ensuring no lumps form. Bring to a simmer, whisking frequently.
- Reduce heat to low and cook, stirring occasionally, until sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove from heat. Add grated Gruyère, cheddar, and half the Parmesan, stirring until cheeses melt completely.
- Add 1 teaspoon truffle oil, thyme leaves, nutmeg, salt, and white pepper. Stir to combine.
- Fold in cooked macaroni, ensuring all pasta is well-coated with cheese sauce.
- Transfer mixture to prepared baking dish(es).
- For topping, melt remaining 2 tablespoons butter. In a small bowl, combine panko breadcrumbs, remaining Parmesan, and melted butter.
- Sprinkle breadcrumb mixture evenly over macaroni and cheese.
- Bake until topping is golden brown and sauce is bubbling, about 25-30 minutes for a large dish or 15-20 minutes for individual dishes.
- Let rest for 5 minutes before serving.
- Just before serving, drizzle with remaining teaspoon of truffle oil and garnish with chopped chives.
- If using fresh truffle, shave over the top just before serving.
Plating
For individual servings, place each gratin dish on a charger plate lined with a paper doily. For family-style presentation, bring the baking dish to the table on a trivet. Just before serving, drizzle the surface with truffle oil and sprinkle with freshly chopped chives. If using fresh truffle, shave it directly over the hot dish at the table for maximum aroma and presentation value.
Storage & Reheating
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 350°F oven covered with foil until heated through, about 20 minutes, removing the foil for the last 5 minutes to re-crisp the top. Add a splash of milk if the sauce seems too thick after refrigeration.
About This Recipe
Macaroni and cheese is elevated to fine dining status with this truffle-infused version. Drawing on the French tradition of gratin dishes and the American comfort classic, this interpretation creates a luxurious side dish worthy of the most elegant meal. The combination of premium cheeses and truffle creates depth of flavor, while the crispy breadcrumb topping provides textural contrast to the creamy pasta beneath.