Truffled Macaroni and Cheese

"A more grown-up version of a favorite dish. Nice as a side for Thanksgiving or Christmas. The truffle oil definitely makes it more expensive, but it's worth it."
photo by Carols Kitchen photo by Carols Kitchen
photo by Carols Kitchen
Ready In:




  • Preheat the oven to 350 degrees.
  • Cook macaroni according to package directions.
  • Toss macaroni with truffle oil & set aside.
  • Melt the butter in a saucepan over medium heat. Add the onion & cook over medium heat for 5 minutes. Add the bacon & the flour, combine well & cook for 1 minute.
  • Whisk in the milk & chicken broth, stirring continuously. Bring to a boil. When the mixture comes to a boil, take off the heat & stir in the mustard, salt, pepper & cheeses. Stir well until all the cheese melts & is well incorporated into the sauce.
  • Mix together the sauce and the macaroni and pour into a greased baking dish.
  • Bake at 350 for 20 minutes.

Questions & Replies

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  1. This recipe is absolutely divine. It's like the ambrosia of mac & cheese. This is great fun to make with kids - lots of stirring, assembly etc -- but adults love the results just as much. Superb. I never measure anything and I definitely upped both the bacon and the truffle oil.
  2. I made this recipe for the My-3-Chefs Game (November 2009) and my theme was Mac n’ Cheese. I prepared all 3 mac n' cheese recipes for a dinner group and had them review. This recipe was a favorite of 3 of my guests. It was really good, but, I will make it next time without the onion.


<p>I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. <br />I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. <br /> I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho &amp; Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's <br />they have every spice, bean, &amp; grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! <br />Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <br /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src= border=0 alt=Photobucket /> <br /><img src= border=0 alt=Photobucket /> <br /><img src= alt= /></p>
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