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white truffle oil cheddar mac and cheese with parsley and bread crumbs in a baking dish, sitting on a cutting board
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4.84 from 6 votes

White Truffle Oil Cheddar Mac and Cheese

When it comes to comfort food White Truffle Mac and Cheese takes comfort food to a decadent new level.  Wouldn't you like to bring this restaurant-style dish to your kitchen table?
Prep Time10 mins
Cook Time37 mins
Total Time47 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 661kcal


  • 1 pound pasta I used cavatappi
  • 4 tbsp butter
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 1 cup half and half
  • 12 ounces sharp cheddar cheese shredded
  • 4 ounces cream cheese
  • 2 ounces Romano cheese grated
  • 2-3 tbsp white truffle oil
  • ½ tsp paprika
  • 2 tbsp red bell pepper finely diced
  • 2 tbsp Italian parsley chopped
  • 1 cup panko breadcrumbs
  • sea salt and black pepper to taste


  • Preheat oven to 375. Butter a 9x12 baking dish, set aside.
  • Cook pasta to al dente, according to package instructions. Set aside until needed.
  • In a medium-sized saucepot over medium heat, melt four tablespoons of butter. Add the flour into the butter and whisk together. Continue to cook and whisk for 2-3 minutes while making sure it doesn't burn.  This is your roux.
  • Gradually pour the milk into the flour mixture while whisking. This needs to be done slowly to keep the sauce from being lumpy.
  • Once all milk is added, add the half and half, paprika, salt, pepper. Whisk to combine.
  • Add the cream cheese and whisk until its completely blended in, then add in the grated Romano cheese.
  • After the other cheese has been blended completely, add in the shredded cheddar ⅓ at a time.  Keep whisking until each addition is blended into the sauce.
  • Make sure the cheese is fully incorporated before adding more. Continue this until all cheese has been added. Add 1-2 tablespoons of truffle oil depending on how prominent you want the truffle oil flavor to be.   Whisk until fully incorporated.
  • Add the red pepper and half of the parsley.
  • Add the cooked pasta and stir to fully coat pasta with cheese sauce.
  • Pour noodles into the prepared baking dish. Top with panko breadcrumbs. Drizzle remaining truffle oil over the breadcrumbs.
  • Bake in the oven for about 35 minutes, until breadcrumbs are golden.
  • Remove from oven and allow to sit for about five minutes before serving.


Calories: 661kcal | Carbohydrates: 56g | Protein: 25g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 100mg | Sodium: 543mg | Potassium: 338mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1255IU | Vitamin C: 4.5mg | Calcium: 525mg | Iron: 1.8mg