Truffle Mushroom Rococo Mac Cheese (Printable)

Savor silky mac with truffle and mushrooms, layered in rococo-inspired creamy richness.

# Ingredient list:

→ Pasta

01 - 340 grams elbow macaroni

→ Cheese Blend

02 - 1 1/2 cups shredded aged cheddar cheese
03 - 1 cup shredded Gruyère cheese
04 - 1/2 cup grated Parmesan cheese

→ Sauce

05 - 3 tablespoons unsalted butter
06 - 3 tablespoons all-purpose flour
07 - 2 cups whole milk
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon ground white pepper
10 - 1/4 teaspoon freshly grated nutmeg

→ Truffle and Mushroom

11 - 2 tablespoons truffle oil
12 - 170 grams cremini mushrooms, finely chopped

→ Topping

13 - 1/2 cup panko breadcrumbs
14 - 2 tablespoons melted butter
15 - 1 tablespoon chopped Italian parsley

# Step-by-Step Guide:

01 - Preheat oven to 350°F (177°C). Lightly grease a 2-liter baking dish with butter.
02 - Boil macaroni until al dente according to package instructions; drain and set aside.
03 - In a large skillet over medium heat, sauté chopped mushrooms in truffle oil until tender and fragrant, about 5 minutes.
04 - Melt butter in a saucepan over medium heat. Add flour and whisk continuously for 2 minutes until pale golden.
05 - Gradually add whole milk to roux, whisking constantly to prevent lumps. Stir in salt, white pepper, and nutmeg. When mixture thickens, reduce heat and add cheddar, Gruyère, and Parmesan cheese, stirring until smooth.
06 - Fold cooked macaroni and sautéed mushrooms into cheese sauce. Mix until noodles are evenly coated.
07 - Transfer the mixture into prepared baking dish. Toss panko breadcrumbs with melted butter and parsley, then sprinkle evenly over macaroni.
08 - Place in oven and bake for 25 minutes, or until golden brown and bubbling.
09 - Allow to cool for 10 minutes before serving for improved texture and flavor.

# Expert Advice:

01 -
  • Uses everyday pasta and cheese with just a touch of truffle oil for restaurant-level flavor
  • Easy enough for a weeknight but impressive for guests
  • Ultimate creamy and crunchy texture in every bite
02 -
  • Rich in savory umami thanks to sautéed mushrooms
  • Easy to make gluten free by swapping pasta and panko
  • Keeps well for leftovers and reheats beautifully
03 -
  • Do not rush the mushroom browning for deep flavor
  • Always grate your own cheese blocks for smoother melting and better taste
  • Add truffle oil sparingly (a few drops go a long way) Taste as you go so it never overwhelms
  • A glass baking dish lets you check the bubbling golden edges
  • Making this dish with my kids means every step is a little messier and a lot more fun. Their favorite part is scattering the panko and cheese at the end (just before everyone gathers to dig in)

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