This cheesy Truffle Mac and Cheese comes together in under 30 minutes. White truffle oil, sautéed mushrooms and melty gruyere add depth to classic mac and cheese for an elevated weeknight meal that still feels simple and comforting.
White truffle oil transforms this mac and cheese into something special. A little goes a long way—paired with mushrooms and a blend of cheeses, it creates a rich, savory dish that’s easy to make and hard to resist.
If you enjoy other mac and cheese variations like vegan mac and cheese, cottage cheese mac and cheese, or a quick microwave version, this truffle mac is the more refined option: restaurant-style flavor without the fuss.
Recipe features
- Prepared entirely on the stovetop—no oven needed.
- White truffle oil complements the cheese and mushrooms beautifully.
- Ready in under 30 minutes.
- A satisfying vegetarian main that appeals to meat-eaters as well.
Ingredient notes
Pasta: Any pasta works—regular, whole wheat, or gluten-free. Shells are especially good because they hold the sauce.
Butter: Adds richness to the sauce; olive oil can be used if preferred.
Mushrooms: Cremini (baby bella) are ideal. Buy them pre-sliced to save time if you can.
Flour: All-purpose flour (or a gluten-free substitute) helps thicken the sauce.
Cheese: A mix of gruyere and white cheddar gives complexity and meltiness. Parmesan can substitute for cheddar if needed.
Milk: Combining milk with heavy cream or half-and-half yields a creamier sauce.
Truffle oil: White truffle oil is concentrated—use it sparingly. A small bottle lasts for months if stored properly.
Thyme: Fresh thyme is optional but recommended for a subtle herbal note; avoid dried thyme for this recipe.
Instructions
Step 1: Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside.
Step 2: Sauté the mushrooms. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté 2–3 minutes, then add fresh thyme and salt and cook until the mushrooms are tender, about 2–3 more minutes.
Step 3: Make the cheese sauce. Add butter to the skillet with the mushrooms. When melted, sprinkle in the flour and stir continuously for one minute to cook out the raw flour taste. Gradually whisk in the milk and heavy cream, smoothing out any lumps. Add the cheeses a little at a time, stirring until fully melted and a creamy sauce forms.
Step 4: Combine. Stir the white truffle oil into the cheese sauce, then add the cooked pasta and toss until every piece is coated. Adjust seasoning with salt and pepper and add more truffle oil to taste if desired. Serve immediately.
Tips
- Add the cheese gradually so it melts smoothly and doesn’t clump.
- Choose shaped pasta—shells, penne, or elbow macaroni—so the sauce clings to each piece.
- If you prefer baked mac and cheese, top the skillet with panko breadcrumbs and broil 2–4 minutes until golden.
My Pro Tip
Recipe Tip
If the cheese sauce becomes too thick after adding the cheese, whisk in 1/4 cup milk until it reaches the desired consistency.
Can I use black truffle oil?
Not recommended—white and black truffle oils have distinct flavors. This recipe was developed using white truffle oil.
Can I add meat to this dish?
Yes. Shredded chicken or a mushroom-and-chicken combination work well. Crisp bacon can also be added—cook it first, drain on paper towels, then fold it in just before serving.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Cool completely, then freeze in a freezer-safe container for up to 3 months.
To reheat, warm gently in a skillet with a splash of milk, stirring until heated through, or microwave in short intervals while stirring.
More vegetarian dinner recipes
- Sweet Potato Gnocchi
- Buffalo Mac and Cheese
- Vegan Baked Ziti
If you make this recipe, please leave a comment and star rating below—thanks!
Ingredients
- 1 lb. pasta
- 2 tbsp olive oil
- 8 oz. baby bella mushrooms, sliced
- 1 tsp fresh thyme
- 1/2 tsp salt
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 3/4 cup milk
- 3/4 cup heavy cream
- 1 cup shredded white cheddar cheese
- 1 cup gruyere cheese
- 1 tbsp white truffle oil, or more to taste
- Black pepper to taste
Instructions
- Bring a large pot of water to a boil, then cook the pasta according to the package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat, then add the mushrooms and sauté for 2–3 minutes. Add thyme and salt and continue cooking until the mushrooms are soft.
- Add butter to the skillet. Once melted, sprinkle the flour overtop and stir continuously for 1 minute. Slowly pour in the milk and heavy cream, whisking until smooth and lump-free.
- Add the cheeses gradually, stirring until melted and a sauce forms. Stir in the truffle oil, then add the cooked pasta and toss to coat.
- Season with salt and pepper, add extra truffle oil if desired, and serve.
Notes
*Calories are per serving and are an estimate.
*To make gluten free: use gluten-free pasta and arrowroot instead of all-purpose flour.
*Use WHITE truffle oil, not black, for this recipe.
Nutrition
UPDATE NOTE: This post was originally published in December 2015 and updated with new photos and text in October 2024.