By Beleaev Family | Beleaev Caviar & Gourmet | beleaev.com
Truffle mac and cheese is the dish that turns Sunday-night comfort food into something properly indulgent. Aged cheddar and gruyère sauce, generous truffle butter mixed in, panko top crisped under the grill, fresh truffle shaved on top.
Key Takeaways
- 60% aged cheddar, 40% gruyère for depth
- Truffle butter stirred into sauce, fresh shavings on top
- Béchamel base, never cream alone
- 5-7g of fresh truffle per portion
- Bake briefly under hot grill for crisp top
The Ingredients
Serves 4
- 250g macaroni or rigatoni
- 60g unsalted butter
- 60g plain flour
- 700ml whole milk
- 200g aged cheddar, grated
- 130g gruyère, grated
- 60g truffle butter
- 1 tsp Dijon mustard
- A pinch of nutmeg
- 60g panko breadcrumbs
- 30g Parmigiano Reggiano, grated
- 20-28g fresh Périgord Black Truffle for shaving
- Sea salt and white pepper
The Method
Step 1: Cook the Pasta
Boil macaroni in salted water to 1 minute under packet al dente. Drain, reserve 1 cup of water.
Step 2: Béchamel
Melt butter in heavy pan. Whisk in flour, cook 60 seconds. Pour milk in slowly while whisking. Simmer 5 minutes until thick.
Step 3: Add Cheeses and Truffle Butter
Off the heat, add cheddar, gruyère, truffle butter, mustard, and nutmeg. Stir until smooth. Season.
Step 4: Combine
Tip drained pasta into the cheese sauce. Toss to coat. Loosen with pasta water if needed.
Step 5: Bake the Top
Spoon into 4 ramekins. Mix panko with parmesan. Scatter on top. Place under hot grill 3-4 minutes until deep golden.
Step 6: Top with Fresh Truffle
Wait 3 minutes. Shave 5-7g of fresh truffle directly over each portion. Serve immediately.
Tips
Two cheeses, not one. Aged cheddar gives sharpness, gruyère adds nutty meltiness.
Truffle butter in sauce, fresh truffle on top. The butter infuses depth, the shavings provide aroma.
Béchamel base, not pure cream. The flour-thickened sauce holds cheese stable.
Wait before shaving. The dish is hot from the grill. Shaving immediately wastes truffle aroma.
Variations and Pairings
With caviar topping: Add a spoon of Royal Oscietra alongside the truffle for triple-luxury.
With smoked bacon: Add 100g of fried smoked bacon lardons mixed in before baking.
With white truffle: Use Alba White Truffle for shaving on top in autumn.
Wine pairing: A chilled Riesling or full-bodied Chardonnay.
For more truffle dishes, see our truffle butter and truffle fries recipes.
Frequently Asked Questions
What's the right pasta?
Macaroni is the classic. Rigatoni or penne with ridges hold sauce well.
Can I make in advance?
Make the cheese sauce and combine with pasta up to 4 hours ahead. Top with panko and grill just before serving.
How much truffle per portion?
5-7g of fresh truffle per portion shaved on top. Plus the truffle butter in the sauce.
Why béchamel and not cream?
Béchamel holds cheese in stable suspension. Pure cream-based sauces split when reheated.
Further Reading
Truffle mac and cheese on a winter Sunday is one of those comfort dinners that defines what proper indulgence looks like. Discover Beleaev's truffle and caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet food company with fulfilment hubs across the UK, Europe, the UAE, and the United States. We are committed to sourcing responsibly farmed, sustainable products and delivering them to customers within 24 to 48 hours, ensuring exceptional freshness and quality.
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