Recipe Box, Grown-up Mac & Cheese

I think just about everybody likes good ol’ macaroni & cheese

and I will admit we often serve Stouffer’s

Macaroni & Cheese at my house…

but when I saw a recipe for Truffled Mac & Cheese,

I knew I had to try it!

Black Truffle oil is magic stuff,

it adds a wonderful umami flavor,

that hard to describe, savory pleasant taste

This grown up version of mac & cheese

uses rotini pasta instead of macaroni

The spiral pasta can really grab and hold sauce

The sauce for this recipe is made with Gruyère

and Vermont Sharp White Cheddar,

plus milk, cream, Dijon mustard, butter, paprika and flour

First melt butter and stir in flour,

mustard and paprika to make a roux

Whisk in milk and cream and bring to a boil

Simmer, whisking frequently until sauce thickens and smooths out

Remove from heat and stir in pepper

Add cheeses and stir until they melt into the sauce

Cook the pasta al dente, or a little under cooked

since it will continue to soften when dish is baked

Place drained pasta into a prepared casserole dish

and toss warm pasta with the truffle oil

Pour cheese sauce over pasta

Stir to coat pasta with sauce

Cover the top with remaining cheese

At this point the casserole can be covered

and refrigerated for baking later

Bring dish to room temperature and bake at 350 degrees

for 30-40 minutes until hot and melty

Needless to say,

this is incredibly rich so serve small portions!

This recipe is adapted from Williams Sonoma

Grown Up Mac & Cheese

This decadent pasta dish is flavored with black truffle oil, Gruyère and Vermont Sharp White Cheddar cheese made into a rich white sauce for a sophisticated macaroni and cheese!
Prep Time 20 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American
Servings 4


  • 8" x 8" baking dish


  • 3 Tbsp unsalted butter
  • 8 oz rotini pasta
  • 2 tsp black truffle oil
  • 1/4 cup flour
  • 1/2 tsp sweet paprika
  • 1/2 tsp Dijon mustard
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 oz Gruyère cheese, grated
  • 3 oz Vermont sharp white cheddar, grated
  • salt
  • black pepper


  • Grease an 8" x 8" baking dish
  • Cook pasta according to directions on the package, but remove from heat 2 minutes before the directions say, and drain.
  • Place drained pasta in prepared dish and immediately toss with truffle oil.
  • Melt butter over medium high heat in a saucepan, then stir in flour, paprika and mustard. Continue stirring until all flour is combined and a thick roux is formed
  • Whisk in milk, cream and a pinch of salt and bring to a boil.
  • Simmer, whisking frequently until lumps are smoothed out and sauce thickens, 4-5 minutes.
  • Remove from heat and add a pinch of pepper. Stir in cheeses, reserving 1/3 of each cheese for topping.
  • Pour the sauce over the pasta in the baking dish and stir to coat.
  • Top casserole with reserved cheeses
  • The casserole can be covered at this point for baking later if desired.
  • Bring casserole to room temperature before baking at 350 degrees for 30-40 minutes until hot and melted
Keyword baked pasta casserole, mac & cheese, macaroni and cheese


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34 Responses to “Recipe Box, Grown-up Mac & Cheese”
  1. Nancy says:

    Oh! Oh! Oh! This looks incredible! And then with truffle oil tooooo? Mmmmm! Mmmmmm!
    Thanks for the recipe.
    Merry Thursday to you!

  2. Perfect! I’d have a big bowl and call it lunch:@)

  3. I’m definitely giving this one a try!

  4. BERNADETTE says:

    Delicious ingredients. In our area Wegman’s sells this totally decadent lobster macaroni and cheese. I’ll bet yours is pretty close – I could just add the lobster meat.

  5. This looks like a very comforting everyday meal!

  6. Mac and cheese is one of those guilty pleasure indulgences and if you’re going to do it, do it up right! This is definitely “up right!”

  7. Shannon@Belle Bleu Interiors says:

    This Mac and cheese looks wonderful! Thanks for sharing! Enjoy your day, Jenna!

  8. I like adding truffle oil to dishes too, the white truffle oil is wonderful as well.

  9. Perfectly delicious! And I LOVE your baking dish!

  10. Jenna, my family loves grown up mac & cheese. I keep truffle oil, but haven’t tried it with mac & cheese. I will now, sounds and looks delicious! Happy Thursday!

  11. Kitty says:

    Ooh yummy, yummy! What a wonderful dish to serve during the holidays. I have to admit that a have to store Stouffers in my freezer for the grandkids 🤪!

  12. Wow Jenna, so decadent. I haven’t tried truffle oil yet. This is one to try for sure.

  13. Ricki Treleaven says:

    Pinning and I will bake this one soon because I LOVE gruyere cheese! We like truffle oil, too. Thanks for posting, Jenna!

  14. lghiggins says:

    This “sophisticated” mac and cheese sounds delicious. I love Gruyere!

  15. thefrenchhutch says:

    Oh this is a recipe you save up for and enjoy without guilt. Sounds wonderful Jenna! Pinned……

  16. Miz Helen says:

    We really enjoyed featuring your awesome post at Full Plate Thursday,568! Wishing you a Happy New Year and hope to see you real soon!
    Miz Helen

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