Truffles are a big thing in the food world. If you haven’t had truffles before, it’s hard to describe how they taste. They’re luscious, earthy, and umami-packed. They taste best fresh, shaved onto a perfect plate of pasta. If you don’t have a truffle handy, don’t miss out on the truffle train, just make this grown-up version of truffle mac and cheese.
Truffle oil isn’t nearly the same as a fresh truffle, but it’s convenient and pretty damn tasty. We picked up a bottle from Rome that says “infused with truffles,” some oils aren’t made with real truffles – they’re chemically flavoured. Regardless, truffle oil is what Heston Blumenthal calls for in his decadent take on mac and cheese.
Cream cheese really makes this mac and cheese extra creamy and rich. It’s a pretty easy recipe too – you don’t even need to make a roux! The only finicky part is the cooking down of the white wine, which is a little time consuming. Heston bakes his mac and cheese in his recipe, but I left it as a stove top recipe to keep it extra unctuous. I really enjoyed it and Mike declared it the best mac and cheese he’s ever had.
i am cheesy, i am truffled: i am truffle mac and cheese!
Truffle Mac and Cheese Recipe from Heston at Home
serves 2
- 1 1/3 cups macaroni
- 1/2 cup dry white wine
- 1 tablespoon truffle oil
- 1 1/4 cups chicken or vegetable stock, warmed
- 1/2 cup parmesan cheese, finely grated
- 1 tablespoon flour
- 1/2 block cream cheese
- freshly ground pepper
Cook the macaroni according to the package. Meanwhile, in a small saucepan, reduce the wine over high heat until thick, syrupy and reduced in volume to about 2 tablespoons. Drain the pasta, place in a bowl and toss with truffle oil.
Add the chicken stock to the reduced wine and adjust the heat to medium. Mix together the parmesan and flour so that the flour coats the parmesan. Add to the wine-stock mixture and stir until the cheese has been melted and mixture thickens slightly. Add the pasta and cream cheese and stir until the cream cheese is completely melted. Season to taste with freshly ground pepper and enjoy immediately.
40 Comments
April 6, 2012 at 10:27 am
I have never had truffles – moment of pause to brush away tears – but my sister had a friend bring her some from Croatia and I am hoping to be somehow involved in their use. Please please please!
I love mac & cheese. Love it childish. Love it all grown up.
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Eileen says:
April 6, 2012 at 5:06 pm
I am having a problem, and that problem is “I have no truffle oil or wine and therefore cannot make this right now.” Also my person is not into cream cheese, but that would just mean I get it ALL FOR ME MUAHAHA. In conclusion, I should totally go to the store.
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Linda says:
April 6, 2012 at 7:48 pm
This sounds amazing!! I bought truffle oil in Italy several months ago and have been collecting recipes to use it in. I am definitely making this–thanks for sharing=)
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Jesica @ Pencil Kitchen says:
April 7, 2012 at 4:08 pm
oh truffles! I’ve had them with french fries! These must be cray-z delicious!!!
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Bryan & YiRan says:
April 10, 2012 at 5:46 am
This looks fantastic. I like the idea of cooking the mac and cheese with cream cheese – will have to give this a try.
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renee says:
April 16, 2012 at 7:59 pm
yummmmmmmm
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CookInDineOut says:
April 17, 2012 at 2:44 pm
I have some truffle butter in the fridge that would be perfect for this instead of the truffle oil.
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Aevecchio says:
April 21, 2012 at 6:05 pm
This recipe was easy to make and was so good! Try it with a Cava!
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Robert says:
May 4, 2012 at 6:52 pm
this recipe was very easy. I substituted the parmesan cheese for cheddar. It was still tasty. next time i will try it with the prescribed ingredients. What a great idea. thanks.
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Garrett says:
May 13, 2012 at 8:21 pm
uber easy and oh so delicious ! !
I followed the recipe quite closely because it felt like it would work (normally I venture of course when following recipes)
thank you for sharing!Reply
Melina says:
July 6, 2012 at 9:19 am
hi this looks amazing! how many does people does this serve as a main course with some sides of vegetables/salad? great pics btw.
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Lauren says:
August 10, 2012 at 9:54 am
How many people does this serve?
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appliances seattle area says:
April 17, 2013 at 4:56 am
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Best of luck for the following!Reply
MaryJane Carney says:
September 28, 2013 at 8:27 pm
This was really good! I think next time I will double it though. Four people easily devoured this.
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Jackie says:
February 16, 2014 at 12:41 pm
We doubled the recipe to feed three people and needed about 4 cups of pasta once it was stirred in with the cheese mixture. We also mixed in some sharp white cheddar. The end result tasted too cream cheesy so I recommend cutting out some cream cheese if you don’t want it to over power the truffle oil. Other modifications included adding squirts of truffle paste and baking the pasta with breadcrumbs in the oven
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Steve says:
November 6, 2014 at 2:47 am
Have made this twice now using truffle paste instead of oil (1 teaspoon) it is absolutely wonderful! A real classy twist on a classic.
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Bev says:
January 12, 2015 at 8:16 am
Can you please tell me the weight of 1/2 block of cream cheese. Our cream cheese does not come in blocks but in various sized pots so I am not sure how much to use. Thank you
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steph says:
January 12, 2015 at 4:24 pm
hi bev,
a standard brick here in north america is 8 ounces, so you need 4. cheers!Reply
Stephanie says:
August 6, 2022 at 1:59 pm
it’s a dry macaroni measure :)
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TruthAgent1 says:
January 13, 2015 at 3:43 pm
What’s good to eat that’s good for you? NOTHING!
But I would just about die for this!!Reply
sara says:
September 28, 2015 at 5:34 am
I love Mac and Cheese! This recipe seems great. Ill definitely try to use it.
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Luis says:
November 18, 2015 at 3:27 am
Try with truffle butter!
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Kevin says:
January 12, 2020 at 9:25 am
Nice recipe. Creamy and delicious! Used extra-virgin olive oil because I didn’t have truffle. Also added sauteed mushrooms which I think was a good addition.
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Kevin in DE says:
December 22, 2020 at 9:20 am
This was great. Came out perfectly. Very, very tasty with a rich texture!Reply
Petya says:
February 9, 2023 at 4:48 am
Hello, this recipe is just amazing! I love truffles with any kind of pasta! And by adding some truffle oil or salsa tartufata and finishing with some freshly grated truffles… i can eat that meal every day!
Thank you for the recipe!Reply
