This creamy, indulgent Truffle Mac and Cheese tastes like a restaurant dish but couldn't be simpler to make. No roux, no stovetop stirring - just layer raw pasta with Gruyere, cheddar, cream and truffle oil, then let the oven do all the work. With just 10 minutes of hands-on prep, it's easier than almost any mac and cheese recipe out there!
Truffle Oil Makes Everything Just a Little Bit Fancier
I love mac and cheese so so much, and often the cheesy goodness is enough. But sometimes, I want to make it a bit "extra", or I want to serve it at a dinner party and want it to be a bit more elegant. And then, I add truffle oil.
Truffle oil is such a great way to add a bit of elegance to any dish. And mac and cheese sure is no exception. So you can have your comfort food, but also feel a bit fancy while eating it.
Why you will love it:
- No roux needed! Just layer and bake.
- Tastes fancy, actually very easy. Truffle elevates simple ingredients to elegant restaurant-worthy levels.
- Perfect for holidays & dinner parties. Thanksgiving, Christmas, family dinner or anytime you want to serve an indulgent, elegant, side.
- Super cheesy. Gruyere + cheddar is a great combo - it gives you a creamy, cheesy, flavor packed mac.
- More affordable truffle option. We use truffle oil instead of fresh truffles or truffle butter, which is cheaper and more accessible.
- Make-ahead friendly. You can assemble it all the way earlier in the day, and just add liquids and bake when ready.
Just Layer, Bake, and Enjoy!
1. Combine Everything
Mix together pasta, cheese and seasonings, then pour over the milk and cream. Use a spoon to make sure all the macaroni pieces are submerged.
2. Bake Once
Bake 30 minutes, then bring it out and give it a good mix. This is important to allow some starch to release from the pasta - which is what will make it super creamy. Then place it back in the oven.
3. Bake Twice
Bake 15 minutes more, then it's done. Let it rest 10 minutes to set, then serve.
Expert Tips
Shred the cheese yourself. Pre-shredded cheese often includes added ingredients that can make the end result grainy, so it's best to shred the cheese yourself. If opting for pre-shredded cheese anyway, make sure it does not have any added ingredients listed.
Make sure the pasta is submerged. Any pieces that stick out above the liquid won't cook fully.
Do mix it half way. This helps release some starch from the pasta, which is what will make it super creamy. This is also how we can avoid making a roux.
Storing, Freezing & Reheating Instructions
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Freeze leftovers in an airtight container for up to 3 months. Keep in mind that the consistency will not be the same, and let it thaw in the refrigerator overnight before reheating.
Reheating in the oven: Cover with aluminum foil and reheat in the oven at 350°F (175°C) for 20-30 minutes, until heated through.
Reheating in the microwave: Reheat individual servings in the microwave in 30-second increments. If it looks dry, add a dash of milk or cream before reheating.
What To Serve With It
- Air Fryer Ribeye Steak15 Minutes
- Oven Baked Chicken Tenders [Oil & Dairy Free!]25 Minutes
- Cast Iron Pork Chops with Mushrooms, Red Wine & Thyme25 Minutes
- Air Fryer Skirt Steak50 Minutes
More Easy Dump-and-Bake Mac and Cheese Recipes
- Brie Mac and Cheese1 Hours 5 Minutes
- Buffalo Mac and Cheese1 Hours 5 Minutes
- Dump-and-Bake Mac and Cheese without Flour1 Hours 5 Minutes
- Gorgonzola Mac and Cheese (Dump-and-Bake!)1 Hours 5 Minutes
Recipe
Easy Truffle Mac and Cheese (Baked, No Roux!)
Print RateIngredients
- 1.5 cup shredded cheddar cheese or other creamy, well-melting cheese
- 1 cup shredded gruyere cheese or other flavorful, well-melting cheese
- 1 tablespoon white truffle oil adjust amount according to taste
- ½ teaspoon paprika powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1.5 cup macaroni pasta or gluten-free / 100% corn macaroni
- 1.5 cup heavy cream
- 1 cup milk or cream / half and half
Instructions
- Preheat the oven to 350°F (175°C).
- Bring out a round oven dish that's about 6x2 inches (15x5 cm) or a different shape but similar in size. Place the two types of cheese in the dish and mix well.1.5 cup shredded cheddar cheese, 1 cup shredded gruyere cheese
- Season with truffle oil, paprika powder, salt and black pepper, and mix well.½ teaspoon paprika powder, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Add macaroni pasta and mix again. Then use a spoon to even out the surface.1.5 cup macaroni pasta
- Pour in the cream and milk, then use a spoon to ensure all pieces of macaroni and cheese are submerged.1.5 cup heavy cream, 1 cup milk
- Bake in the middle of the oven for 30 minutes, then remove from the oven and mix gently. Place back in the oven for 15 more minutes. With 5 minutes left, raise the heat to 400°F (200°C).
- Remove from the oven and allow to rest for at least 10 minutes before serving.
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
- Oven dish - round 6x2 inches (4 cups)/or 15x5 cm (1 liter) or similar size in another shape
Video
Notes
Cheese Switches
- Gruyere cheese can be switched for another cheese that melts well & has a lot of flavor - like Comté, Emmental, Jarlsberg, Raclette or Parmesan cheese
- Cheddar cheese can be switched for another well-melting, creamy cheese, like Edam, Gouda, American cheese or Mozzarella
- Pre-shredded cheese can be used as long as it is 100% cheese, and does not have any added starch, but shredding your own is often better.
What to Do with Leftovers
Storing: Store leftovers covered in the refrigerator for up to 4 days. Freezing: Freeze leftovers in an airtight container for up to 3 months. Keep in mind that the consistency will not be the same, and let it thaw in the refrigerator overnight before reheating. Reheating in the oven: Cover with aluminum foil and reheat in the oven at 350°F (175°C) for 20-30 minutes, until heated through. Reheating in the microwave: Reheat individual servings in the microwave in 30-second increments. If it looks dry, add a dash of milk or cream before reheating.Why is my Mac and Cheese grainy?
If your mac and cheese turns out grainy, you have probably used pre-shredded cheese. While a pre-shredded cheese that is 100% pure cheese might work, most kinds included anti-caking additives that keep it from melting smoothly.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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