White Truffle Mac'n'Cheese With Crispy Topping




I got this recipe from Chef Hanis of Carnitas Snack Shack in San Diego - he gave me permission to share it, so I am passing on this amazing treat to you all.

The recipe serves 2, but I've started making this for Thanksgiving too - for that I quadruple the recipe and add in a little extra pasta. 

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Step 1: Supplies


Stove Top
Large Pot
Medium to Small Sauté Pan
Large Spoon
Sheet Pan
Oven Safe Bowl or Ramekin (depending on how much you are making) - mine are about 7oz each

1 Cup Heavy Cream
1 1/2 Cups Cooked Pasta - I used orchiette for this Instructable
2 Tbsp White Truffle Oil
Pinch of salt (or to taste)
1/2 Cup Grated Fontina Cheese
1/2 Cup Grated Parmesan Cheese
1/4 Cup Panko Bread Crumbs

Step 2: Boil the Pasta

Boil the pasta

Bring a pot of water to a rolling boil and drop in your pasta and add a little olive oil to the water, so the pasta doesn't stick together. To get 1.5 cups of pasta, use about 3/4 cups of dry pasta.

Follow directions on the package for timing. I cooked the orchiette for about 5-6 minutes.

Once its done, drain it and set it off to the side.

Step 3: Boil the Cream

Even though we need to bring the cream to a boil, use a medium setting on your stove top, because cream/milk products can easily burn and/or boil over - so keep a close watch.

In your medium to small sauté pan, bring the cream to a boil. Once it is boiling, let it reduce slightly - meaning let it keep boiling for about 30 seconds to a minute.

A good tactic if your cream starts to boil over is blowing on it and/or stirring it. You can also reduce the heat, and once things are under control bring it back up again.

Step 4: Add the Pasta, Truffle Oil and Salt

Add the pasta, truffle oil and salt into the sauté pan and stir everything together. I tried to break up the pasta that was stuck together a little bit, but its really not a big deal.

Bring everything back to boiling for 2-3 more minutes.

Step 5: Add the Cheese!

Add the cheese!

Add both cheeses and stir until the cheese is just melted. 

If the consistency seems too thin, just add more cheese. If it seems to thick, add more cream.

Step 6: Transfer to Your Oven Safe Ramekin or Bowl

Transfer to your oven safe ramekin or bowl.

I have these cute ceramaic containers, which I love to use with this recipe for individual servings - no fighting over who gets the last bite!

Step 7: Top With Panko Bread Crumbs

Top with Panko.

Sprinkle a nice layer over the top of your mac'n'cheese dish.

Step 8: Broil and Voila!

Broil until browned and Voila!

Place your container(s) onto a baking sheet and put into the broiler for just a few minutes, until the tops have browned. This will happen fairly quickly, so don't go anywhere.

You are about to have the yummiest mac'n'cheese ever. Enjoy!

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    19 Discussions


    10 months ago

    I've made this several times and it's amazing! I decided this year I would bring it as a side dish to Thanksgiving and everyone loved it. It's a winner. Also- I substituted mini gnocchi for the macaroni to serve as a twist and it worked very well.


    4 years ago

    I have made this recioe twice now, both for family and friends holiday gatherings, and everyone LOVES it and asks for the recipe. You wont need to change a thing!


    5 years ago

    This was absolutely restaurant quality! I doubled the recipe but used the 2 tbsp of truffle oil and it was the perfect amount. Also, I spoke to my 'cheese guy' at our local upscale market and he recommended the perfect fontina for Mac and cheese. Sure enough it was like silk. So smooth and delicious. Especially with a little fresh cracked pepper. This one will be re-made over and again. Simple and amazing. Thanks for sharing!


    6 years ago on Introduction

    carmesan - OK thanks! I went ahead and was a bit conservative and just did half the recommended recipe amount of white truffle oil. Also, I used fontina cheese as per the recipe. And the the result: Rave reviews! It frankly made all the other dishes pale in comparison. And it was so easy to make! Thanks for the great recipe. Next time I might try the full amount of truffle oil just to find out, but even with half the specified amount, it was great.
    [I replied here, because the stupid anti-spam Recapcha tool doesn't work right.]

    1 reply

    Reply 6 years ago on Introduction

    YAY! I knew it would be a hit. Be prepared to make this every year, my family starts looking forward to this dish starting in August!


    6 years ago on Introduction

    Ooh, looks amazing! If only I weren't the only member of my family who eats pasta. >_>


    6 years ago on Introduction

    This recipe calls for 2 TABLEspoons of white truffle oil (or 1 TABLEspoon per serving). Is that correct? Other recipes call for just 1 TEAspoon to 2 teaspoons (as low as 1/4 TEAspoon per serving). So I just wanted to make sure I don't overload it. Thanks.

    Also, the recipe calls for fontina cheese, but the photo shows pecorino romano. Which is supposed to be used?

    1 reply

    Reply 6 years ago on Introduction

    Yes, it's TABLEspoons, but you can use less depending on how much you like truffle oil. I find in restaurants that where they are serving something with truffle oil, that I can barely taste it, but maybe that's my problem. I like most things it comes down to personal preference. But most everyone loves this recipe.

    The "official recipe" calls for fontina, but I don't think I could find fontina that day, so I just picked up some pecorino-romano. Honestly, I think any cheese will work, it's just about the flavors you are going for.

    Hope that helps!

    Seriously. This stuff is ridiculous. Mac and cheese is already awesome. This just kicks it up a notch to nearly-addictive.

    After tasting this, I would not have been surprised if the secret ingredient was nicotine or cocaine. Ramekins are a necessity for portion control, or you will wind up on a three-day cheese & truffle oil bender. Returning sheepishly to your family or work with a slick of delicious grease smeared all over your face, ten pounds heavier, but smiling like a pig in slops.

    After furiously scraping out the bowl with my fork, I found myself dipping a finger into the leftovers and rubbing it against my gums. This stuff should be called crack'n'cheese.


    7 years ago on Introduction

    oh, and on a side note, its good to remember that truffle oil spoils pretty quick. I think it has like a shelf life of a couple months before it goes rancid.

    I made a batch of truffle oil grilled cheese sammies and they came out awful bc the oil went bad.

    2 replies

    I think it would be safe to say that it is good with most creamy, cheesy things like soups, sammies, but also sprinkled on french fries!