Meatless Monday: Truffle Mac and Cheese

There’s nothing more satisfying than a bowl of everyone’s favorite comfort food: mac and cheese. For tonight’s dinner, we’re taking it up a notch to make our mac and cheese just a little more special. Cue, Truffle Spread.


Considered to be a culinary delicacy, truffles have a wonderfully distinctive and earthy flavor. We combined them with garlic, herbs and spices to enjoy as a spread on crostini, with cheese or served warm as a dip. And as a mac and cheese add-in, of course.

Truffle Mac and Cheese

  • Servings: 4-6
  • Difficulty: Medium
  • Print



  • 1/2 pound uncooked pasta, such as penne or cavatappi
  • 2 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • Pepper to taste
  • 1 1/2 cups whole milk
  • 1/2 cup Gruyere cheese, shredded
  • 1/2 cup sharp cheddar cheese, shredded
  • 1 Tablespoon Stonewall Kitchen Truffle Spread
  • 1/2 cup panko bread crumbs
  • 1/4 cup Parmesan cheese, grated
  • 2 Tablespoons butter, melted
  • 1 Tablespoon parsley, chopped


  1. Preheat oven to 400°F.
  2. For the macaroni and cheese, cook pasta according to package instructions in salted water. Drain and set aside.
  3. Melt butter over medium to medium-low heat in a skillet. Whisk in flour, salt and pepper and cook 3-4 minutes stirring continuously.
  4. Pour in milk slowly and bring to a low boil. Stir constantly until sauce begins to thicken. Reduce heat to low.
  5. Add cheeses and Truffle Spread. Stir until cheese melts. Add pasta and stir to coat.
  6. Place in a greased casserole dish.
  7. To make the crumb topping, combine the bread crumbs, Parmesan cheese, butter and parsley. Stir until uniformly mixed. Sprinkle crumb topping over macaroni and cheese.
  8. Bake for 20 minutes or until the cheese bubbles and the crumbs are golden brown.

Looking for other ways to enjoy Truffle Spread? Try some of our favorites:

Compound Truffle Butter

Pasta with Truffle Cream Sauce

Truffle Cheese Spread

Truffle Risotto

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