Truffle Mac and Cheese

2 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Creamy, rich Truffle Mac and Cheese is a fancy spin on the ultimate comfort food. If you’ve never tasted this awesomeness, you’ve been missing out and I can not recommend it highly enough.

Truffle Mac 'n Cheese

Rusconi’s American Kitchen

Inspired by my years-long love of the truffle mac and cheese at Rusconi’s American Kitchen, this recipe is the result of my nearly begging Chef Michael for the recipe when I knew we were going to be moving away from Arizona.

Luckily, he’s been kind enough to share it and now I can share it with you.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

Truffle Mac and Cheese

The Truffle Mac and Cheese has been my #1 favorite menu item at Rusconi’s for about as long as we’ve been eating at the restaurant. I’ve dearly missed it since we moved to Ohio.

As it turns out, with just a handful of traditional macaroni and cheese ingredients, plus a generous splash of truffle oil, you’ll have a whole new pasta at your fingertips.

Just a note about this recipe, this is not a make-ahead dish. I make sure the rest of the meal is ready to go before stirring the sauce together and adding the cooked pasta to it.

You’ll want to serve and enjoy it immediately for the best results. Due to the truffle oil, this recipe will not hold as well as other sauces might. The mac and cheese is fantastic hot off the stove.

The leftovers are still tasty, but they don’t present as well or look as quite as nice. (That said, I always stash any leftovers just for myself in the back of the fridge. They’re delicious reheated as well!)

Truffle Mac and Cheese is a grown up twist on the classic.

Truffle Mac and Cheese Ingredients

  • small shell pasta or elbows
  • kosher salt
  • olive oil
  • butter
  • shallot
  • dry white wine
  • heavy cream
  • shredded San Joaquin gold cheese, or Parmesan
  • truffle oil, Urbani brand truffle oil is recommended

The key to using truffle oil is tasting it along the way. I recommend starting with 1 ounce and gradually adding more until you find the perfect amount for your tastes.

Two of my boys and my husband like this pasta best with just 2 ounces and my oldest and I enjoy it with the full 3 ounces of truffle oil.

Rusconi's Truffled Mac and Cheese recipe

Truffle Mac and Cheese Recipe

  1. Cook pasta in boiling water with salt and oil. Drain immediately when it reaches al dente (tender, but still firm when bitten) and rinse with cold water until completely cooled.
  2. Melt butter in an 8-cup size saucepan. Add the shallot and cook for five minutes over medium-low heat. Add wine to the pan and cook until absorbed. (There will be wet shallots in the pan, but most of the liquid should be gone.) Stir in heavy cream and bring to a simmer.
  3. Add cheese, turn off the heat and stir until melted. Whisk in 1-2 ounces of truffle oil. Taste the sauce, and adjust as needed. Add the cooled pasta to the sauce and stir to coat. Serve immediately.
Creamy Truffle Macaroni and Cheese

Serve this with Buttered Steak Bites with Mushrooms, Pan-Fried Italian Chicken, Dry Rub Ribs (made in the oven or on the grill), or Pan-Seared Scallops.

Pick your favorite vegetable side for a feast you’ll be talking about for days. Sauteed Broccoli and Asparagus with Parmesan or Caramelized Brussels Sprouts are personal favorites.

Looking for more great mac and cheese recipes? This creamy and cheesy green chile mac and cheese is a quintessential comfort food.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Truffle Mac and Cheese is a grown up twist on the classic.

Truffle Mac and Cheese

Creamy, rich Truffle Mac and Cheese is a fancy spin on the ultimate comfort food. If you've never tasted this awesomeness, you've been missing out and I can not recommend it highly enough.
Pin Print Review
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6

Ingredients 

  • 8 ounces small shell pasta or elbows
  • 1 tablespoon kosher salt
  • 1 tablespoon light flavored olive oil
  • 2 teaspoons butter
  • 1 small shallot, finely minced
  • ½ cup dry white wine, I use pinot grigio or pinto gris
  • 1 cup heavy cream
  • ½ cup shredded San Joaquin gold cheese, or Parmesan if unavailable
  • 2-3 ounces truffle oil, Urbani brand is recommended

Instructions

  • Cook pasta in boiling water with salt and oil. Drain immediately when it reaches al dente (tender, but still firm when bitten) and rinse with cold water until completely cooled.
  • Melt butter in an 8-cup size saucepan. Add the shallot and cook for five minutes over medium-low heat. Add wine to the pan and cook until absorbed. (There will be wet shallots in the pan, but most of the liquid should be gone.) Stir in heavy cream and bring to a simmer.
  • Add cheese, turn off the heat and stir until melted. Whisk in 1-2 ounces of truffle oil. Taste the sauce, and adjust as needed. Add the cooled pasta to the sauce and stir to coat. Serve immediately.

Notes

The key to using truffle oil is tasting it along the way. I recommend starting with 1 ounce and gradually adding more, until you find the perfect amount for your tastes. Two of my boys and my husband like it best with just 2 ounces and my oldest and I enjoy it with the full 3 ounces of truffle oil.

Nutrition

Calories: 440kcal · Carbohydrates: 30g · Protein: 9g · Fat: 30g · Saturated Fat: 13g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 13g · Trans Fat: 1g · Cholesterol: 54mg · Sodium: 1321mg · Potassium: 145mg · Fiber: 1g · Sugar: 2g · Vitamin A: 690IU · Vitamin C: 1mg · Calcium: 136mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
Rusconi's recipe for Truffle Mac and Cheese

Filed under: , ,

Share this Article

PinYummly

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

2 Comments Leave a comment or review

    Rate & Comment

    Rating




  1. Ian McDuffie says

    Hello, I have not heard of theses cheeses (San Joaquin gold cheese, or Parmesam). I was wondering if the second one was a typo or is there some cheese called “Parmesam”? Was it supposed to be “Parmesan”? I LOVE Mac and Cheese and always looking for another recipe to satisfy search for the “ULTIMATE” recipe for it. I really enjoy your site, or whtever it is I get sent. Thank you.

    • Mary Younkin says

      Ian, San Joaquin gold is for sure a cheese. If you can’t find it in your area maybe try a Fontina. As for Parmesam – that is my typo, look for parmesan thank you for letting me know, I will fix that now.