Ultimate Truffle Guys Mac & Cheese (Serves 6)

This American classic includes 3 types of cheeses, and is transformed by a drizzle of our luxurious Truffle Guys White Truffle Oil. This recipe is the go to for curing a hangover or those perfect lazy Sunday afternoons


  • 100 g (3 1⁄2oz) butter

  • 2 leeks, finely sliced

  • 100 g (3 1⁄2oz) chestnut mushrooms, sliced

  • 1tsp-2tsp Truffle Guys White Truffle Oil,

  • 500 g (1lb 2oz) macaroni

  • 75 g (3oz) plain flour

  • 50 ml (2 fl oz) white wine

  • 500 ml (17 fl 0z) whole milk

  • 200 ml (7 fl oz (1⁄3 pint)) single cream

  • 50 g (2oz) parmesan cheese

  • 50 g (2oz) gruyere cheese

  • 125 g (4oz) cheddar cheese

  • 2 tbsp. fresh chives, roughly chopped

  • 50 g (2oz) fresh white breadcrumbs

1. Melt 25g (1oz) butter into a large frying pan over a medium heat and fry the leeks and

mushrooms together until softened (about 10mins). Stir in the Truffle Guys White Truffle Oil and set aside.

2. Bring a large pan of salted water to the boil and cook the macaroni pasta for 5-8min until just tender. Drain.

3. Meanwhile, melt the remaining butter into a large pan. Stir in the flour and cook for 1min. Take off the heat and gradually beat in the wine, then the milk and cream using a wooden spoon, until combined. Heat gently, stirring all the time until mixture thickens; it will need to boil to do this.

4. Stir through the Parmesan, Gruyère, 100g of Cheddar and chives and make sure you season well. Stir through the leeks and mushrooms and then mix through with the pasta. In a small bowl, mix together the remaining Cheddar and the breadcrumbs.

5. Transfer to 6 x 300ml (10fl oz) ovenproof serving dishes, or one 2.56 litre (41⁄2 pint) ovenproof dish, top with breadcrumbs and grill for about 5min, until hot and golden. Serve immediately with a crisp green salad, or as a side served with chicken.

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