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Perfect Baked Truffle Mac and Cheese Recipe with Crispy Panko Crust

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A creamy, cheesy baked mac and cheese with a crispy panko crust and a subtle hint of truffle oil for a sophisticated twist on a classic comfort dish.

Ingredients

Scale
  • 12 oz (340 g) elbow macaroni, cooked al dente
  • 4 tbsp (56 g) unsalted butter, divided
  • 1/4 cup (30 g) all-purpose flour
  • 3 cups (720 ml) whole milk, warmed
  • 2 cups (200 g) sharp cheddar cheese, shredded
  • 1 cup (100 g) Gruyère cheese, shredded
  • 1/2 cup (50 g) Parmesan cheese, grated
  • 1 cup (50 g) panko breadcrumbs
  • 1 to 2 tsp truffle oil (black or white)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) elbow macaroni and cook until just al dente, about 7 minutes. Drain well and set aside.
  2. In a medium saucepan, melt 2 tbsp (28 g) unsalted butter over medium heat. Whisk in 1/4 cup (30 g) all-purpose flour and stir continuously for about 2 minutes until smooth and slightly nutty but not browned.
  3. Slowly pour in 3 cups (720 ml) warmed whole milk while whisking vigorously to avoid lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  4. Remove sauce from heat. Stir in 2 cups (200 g) shredded sharp cheddar, 1 cup (100 g) Gruyère, and 1/2 cup (50 g) Parmesan until melted and smooth. Season with 1/2 tsp garlic powder, 1/2 tsp onion powder, salt, and black pepper to taste.
  5. Fold the drained pasta into the cheese sauce gently to coat all noodles evenly without breaking them.
  6. In a small skillet, melt remaining 2 tbsp (28 g) butter over medium heat. Add 1 cup (50 g) panko breadcrumbs and 2 tbsp grated Parmesan. Toast, stirring often, until golden and fragrant, about 3-4 minutes.
  7. Transfer the cheesy pasta mixture to a greased 9×13 inch (23×33 cm) baking dish, spreading evenly. Sprinkle the toasted panko topping evenly over the surface.
  8. Preheat oven to 375°F (190°C). Bake uncovered for 20-25 minutes until the topping is crisp and golden brown and the sauce is bubbling around the edges.
  9. Remove from oven and drizzle 1 to 2 teaspoons of truffle oil evenly over the baked mac and cheese. Let rest for 5 minutes before serving.

Notes

Add truffle oil after baking to preserve aroma. Slightly undercook pasta to avoid mushiness after baking. Toast panko with butter and Parmesan for best crunch. Cover loosely with foil if topping browns too fast. Let dish rest 5 minutes before serving. For gluten-free, use gluten-free flour and breadcrumbs. For dairy-free, substitute milk and cheese with plant-based alternatives.

Nutrition

Keywords: baked mac and cheese, truffle mac and cheese, crispy panko crust, comfort food, easy mac and cheese, cheesy pasta bake

Find it online: https://magnetmeal.com/perfect-baked-truffle-mac-and-cheese-recipe-with-crispy-panko-crust-easy-guide/