Everyone who knows me knows I am absolutely in love with truffles. I’ve written lots of articles about this obsession, and even included a truffle section on the website where I can ramble on and on about my fondness for these unique little fungi.
If you’re a truffle lover too, this black truffle macaroni and cheese might be the best way to celebrate it.
It is packed with four different kinds of cheese (gruyere, white cheddar, extra old white cheddar, and parmigiano reggiano). There’s black truffle tapenade stirred into the cheese sauce to ensure that amazing flavour is in every bite, and then it’s finished off with fresh truffle shavings and a little drizzle of high quality truffle oil. (A note on truffle oil: Quality matters. A lot of truffle oil is just perfumed olive oil. Make sure you know what you’re getting).
The sharp flavours of the cheese used in this recipe is a perfect partner for the earthy taste of the truffles. I’m crazy about this dish, but I definitely don’t want to count the calories.
Black Truffle Macaroni & Cheese
- 1 Fresh Black Truffle
- 1 Elbow Macaroni Pack 450g
- 200 g Gruyere
- 250 g Canadian Cheddar
- 170 g Extra Old White Cheddar
- 50 Parmigiano Reggiano
- 1/2 Cup Butter
- 1/2 Cup 00 Flour
- 1 1/2 Cups Milk
- 2 Cups Heavy Cream
- 3-4 Tbsp Truffle Tapenade (Or to taste)
- Fresh Cracked Peppercorn
- Sea Salt
- Truffle Oil To Taste
- Boil Water and preheat your oven to 350. Once water is boiling, salt the water and add elbow macaroni. Cook until done, then strain. Drizzle with olive oil to prevent sticking.
- Grate all 4 cheese varieties and place them in a bowl.
- In a pan over medium heat, melt 1/2 cup of butter. When bubbling and frothy, sprinkle 00 flour across the top of your pan. Stir and allow to bubble.
- Add milk, cream, and a generous amount of cracked peppercorn. Allow it to simmer and reduce slightly. Reduce heat.
- Stir in most of your cheese (saving a little bit to top the macaroni before it goes in the oven). Whisk your sauce until your cheese melts, and you have a smooth texture.
- Add truffle tapenade and cooked elbow macaroni. Stir until fully coated.
- Place in a casserole dish or cast iron pan. Top with the remaining cheese and a sprinkle of breadcrumbs.
- Bake until bubbling and golden brown.
- Remove from heat. Shave fresh black truffle over top and add a drizzle of truffle oil.
If you’re not sure where to get your hands on fresh truffles, I use Mikuni Harvest. They have a Canadian and an American store available, and the customer service is top notch.
Mikuni Wild Harvest (Canadian E-Commerce Shop)
Mikuni Wild Harvest (USA E-Commerce Shop)