Baked Truffle Macaroni and Cheese

Fontina and mozzarella cheese combine with sautéed mushrooms, truffle oil and truffle salt to create a company-worthy macaroni and cheese recipe with a creamy texture and rich truffle flavor.

Truffle Macaroni and Cheese
Baked Truffle Macaroni and Cheese

Baked Truffle Macaroni and Cheese

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

An elevated version of baked macaroni and cheese made with a combination of fontina, mozzarella and sauteed mushrooms flavored with truffle oil and truffle salt.


  • 1 lb conchiglie (small shells)
  • 2 tablespoons truffle oil (white or black), divided
  • 5 tablespoons butter, divided
  • 1 clove garlic, very finely chopped
  • 8 ounces cremini mushrooms, sliced
  • Truffle salt
  • Freshly ground black pepper
  • 3-3/4 cups whole milk
  • 4 tablespoons all-purpose flour
  • 6 ounces fontina, coarsely grated
  • 8 ounces fresh mozzarella, cut into small cubes
  • 1 tablespoon light olive oil
  • 1 clove garlic, very finely chopped
  • 1/2 cup breadcrumbs


  1. Bring a large pot of salted water to a boil. Add the conchiglie and cook until tender but not soft (al dente). Drain and toss with 1 tablespoon of the truffle oil. Set aside.
  2. Preheat the oven to 350°F and generously butter a 2-1/2 or 3-quart baking dish.
  3. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, 1 minute. Add the sliced mushrooms and continue cooking until nicely browned, 6 to 7 minutes. Season with truffle salt and a few grinds of black pepper. Remove from the heat and set aside.
  4. Heat the milk in the microwave or a separate saucepan until very warm, but not scalded. Set aside.
  5. Melt the remaining 4 tablespoons of butter in a large, heavy saucepan over medium heat. Sprinkle in the flour and blend with a whisk until well combined. Continue cooking, whisking constantly, until the mixture develops a pale golden color, 3 to 4 minutes. Gradually add the warmed milk, whisking continually until well blended.
  6. Continue cooking, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon, 7 to 8 minutes. Scrape down the sides of the pan with a spatula once or twice during cooking to ensure there are no lumps in your sauce. Season to taste with truffle salt.
  7. Reduce the heat to low, add the fontina and stir until completely melted. Add the mozzarella cubes, a few at a time, stirring until melted after each addition. Add the reserved mushroom mixture, stir until smooth, then add the pasta and combine well.
  8. Transfer the mixture to the prepared baking dish and bake uncovered for 15 minutes.
  9. While the macaroni bakes, heat the olive oil in a small skillet over medium heat. Add the garlic and sauté until fragrant, 1 minute. Add the breadcrumbs and toss to combine. Continue cooking, stirring often, until the crumbs are lightly toasted, 2 minutes longer.
  10. Remove the macaroni and cheese from the oven, top with the crumb mixture and drizzle with the remaining tablespoon of truffle oil. Return to the oven for an additional 5 minutes.
  11. Allow the macaroni and cheese to rest for 5 to 7 minutes before serving.