18 Creamy White Truffle Mac and Cheese Recipes Decadent

Craving the ultimate comfort food with a luxurious twist? These 18 creamy white truffle mac and cheese recipes are pure decadence in every bite—perfect for cozy nights, dinner parties, or anytime you need a little indulgence. From quick stovetop versions to baked masterpieces, we’ve got a cheesy, truffle-kissed dish for every craving. Get ready to dig in—your taste buds will thank you!

Classic White Truffle Mac and Cheese

This indulgent twist on mac and cheese gets a luxurious upgrade with earthy white truffle oil, making it perfect for impressing guests or treating yourself.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp freshly ground black pepper
• 1/2 tsp kosher salt
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1 tbsp white truffle oil
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1 minute until golden. Gradually whisk in 2 cups warm milk until smooth.
3. Stir in 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/2 tsp salt. Simmer for 3–4 minutes until thickened.
4. Remove from heat and whisk in cheddar and Gruyère until melted. Fold in cooked macaroni and 1 tbsp white truffle oil.
5. Transfer to a greased baking dish, sprinkle with panko, and bake for 20 minutes until bubbly and golden.

The truffle oil adds a sophisticated depth that pairs beautifully with the rich, gooey cheeses—no fancy restaurant required!

Tip: For extra crunch, toast the panko in a dry skillet with a drizzle of truffle oil before sprinkling.

White Truffle Mac and Cheese with Crispy Bacon

This indulgent twist on mac and cheese combines earthy white truffle oil with smoky bacon for a dish that feels downright luxurious—yet comes together in under an hour.

Ingredients:

• 8 oz elbow macaroni
• 6 slices thick-cut bacon, chopped
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 2 cups shredded sharp cheddar cheese
• 1 cup grated Parmesan cheese
• 1 tsp white truffle oil
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a skillet over medium heat, cook chopped bacon until crispy (8–10 minutes). Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat.
3. In a saucepan, melt butter with the reserved bacon fat over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk until smooth. Simmer for 3–4 minutes until slightly thickened.
4. Remove from heat; stir in cheddar, Parmesan, truffle oil, garlic powder, salt, and pepper until melted. Fold in macaroni and half the bacon.
5. Transfer to a greased 2-qt baking dish. Top with panko and remaining bacon. Bake for 20 minutes until bubbly and golden.

The white truffle oil adds a subtle, sophisticated depth that balances the richness of the cheese and bacon—no fancy restaurant required!

Tip: For extra crunch, broil the top for 1–2 minutes at the end (watch closely!).

Lobster White Truffle Mac and Cheese

This decadent twist on mac and cheese combines sweet lobster meat with earthy white truffle oil for a dish that feels downright luxurious—yet comes together in under an hour.

Ingredients:

• 8 oz elbow macaroni
• 2 cups cooked lobster meat, chopped
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 2 cups shredded Gruyère cheese
• 1 cup shredded sharp white cheddar
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp white pepper
• 1 tbsp white truffle oil
• 1/4 cup panko breadcrumbs
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook macaroni al dente according to package directions; drain and set aside.
2. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually whisk in warm milk and heavy cream until smooth. Simmer for 3–4 minutes until slightly thickened.
3. Reduce heat to low. Stir in Gruyère, white cheddar, Dijon mustard, garlic powder, smoked paprika, and white pepper until melted and creamy. Fold in cooked macaroni and lobster meat.
4. Drizzle white truffle oil over the mixture and gently stir. Transfer to a greased 9×13-inch baking dish and sprinkle with panko.
5. Bake for 20 minutes until bubbly and breadcrumbs are toasted. Garnish with fresh parsley.

The magic here? White truffle oil elevates the rich cheese sauce without overpowering the lobster—every bite is balanced indulgence.

Tip: For extra crunch, toast the panko in a dry skillet with a pinch of salt before sprinkling it on top.

White Truffle Mac and Cheese with Truffle Oil Drizzle

This luxe twist on classic mac and cheese gets its earthy elegance from white truffle oil and a whisper of nutmeg—perfect for impressing guests or treating yourself.

Ingredients

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp white cheddar
• 1/2 cup grated Parmesan
• 1 tbsp white truffle oil, plus extra for drizzling

Instructions

1. Cook macaroni in salted boiling water until al dente (about 8 minutes). Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in warm milk until smooth.
3. Stir in Dijon mustard, nutmeg, kosher salt, and black pepper. Simmer for 3–4 minutes until thickened.
4. Remove from heat. Fold in white cheddar, Parmesan, and 1 tbsp white truffle oil until cheeses melt. Add cooked macaroni and toss to coat.
5. Serve immediately, drizzled with extra truffle oil for an aromatic finish.

The magic here is in the double hit of truffle—infused into the sauce and cascaded over the top—for layers of umami depth in every bite.

Tip: For extra crunch, top with panko breadcrumbs toasted in truffle oil before baking at 375°F for 10 minutes (optional).

Garlic Parmesan White Truffle Mac and Cheese

This luxe twist on classic mac and cheese combines rich garlic parmesan sauce with a drizzle of white truffle oil for an elegant yet comforting dish.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded parmesan cheese
• 1 1/2 cups shredded sharp white cheddar
• 1 tsp white truffle oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions:

1. Cook macaroni according to package directions. Drain and set aside.
2. Melt butter in a deep skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Whisk in 3 tbsp flour and cook for 1 minute to make a roux. Gradually pour in 2 cups whole milk and 1 cup heavy cream, whisking constantly until smooth.
4. Bring to a gentle simmer, stirring frequently, until sauce thickens (about 5 minutes). Reduce heat to low.
5. Stir in 1 1/2 cups parmesan and 1 1/2 cups white cheddar until melted. Add 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp smoked paprika.
6. Fold in cooked macaroni. Remove from heat and drizzle with 1 tsp white truffle oil, stirring gently to distribute.

The truffle oil’s earthy aroma elevates the sharp cheeses, while the smoked paprika adds a whisper of depth—no baking required for this velvety stovetop version.

Tip: For extra crunch, top with panko breadcrumbs toasted in truffle oil before serving.

White Truffle Mac and Cheese with Caramelized Onions

This White Truffle Mac and Cheese with Caramelized Onions is the ultimate comfort food upgrade—luxurious yet approachable, with a rich, earthy depth that’ll have everyone asking for seconds.

• 8 oz elbow macaroni
• 3 tbsp unsalted butter, divided
• 1 large yellow onion, thinly sliced
• 1 tsp granulated sugar
• 1/4 tsp salt
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp white cheddar
• 1/2 cup grated Parmesan
• 1 tbsp white truffle oil
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

1. Cook macaroni according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt 1 tbsp butter over medium-low heat. Add sliced onion, sugar, and 1/4 tsp salt. Cook, stirring occasionally, for 20–25 minutes until deeply golden. Remove from heat.
3. In a saucepan, melt remaining 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Simmer for 3–4 minutes, stirring constantly, until thickened.
4. Reduce heat to low. Stir in cheddar, Parmesan, truffle oil, black pepper, and garlic powder until cheese melts. Fold in macaroni and caramelized onions.
5. Serve immediately, garnished with extra Parmesan if desired.

The white truffle oil adds a whisper of elegance, while the sweet-savory onions balance the creamy, cheesy sauce perfectly.

Tip: For extra crunch, top with buttery breadcrumbs before serving!

Spinach and Artichoke White Truffle Mac and Cheese

This luxe twist on mac and cheese combines creamy comfort with earthy truffle and bright greens—elevating your weeknight dinner or dinner party side in minutes.

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp white cheddar
• 1 cup chopped frozen spinach, thawed and squeezed dry
• 1 cup canned artichoke hearts, drained and chopped
• 1 tsp white truffle oil
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain.
2. In a large pot, melt butter over medium heat. Whisk in flour and cook 1 minute until bubbly. Gradually whisk in warm milk, then stir in Dijon mustard, garlic powder, kosher salt, and black pepper. Simmer 3–4 minutes until thickened.
3. Remove from heat; stir in cheddar until melted. Fold in macaroni, spinach, artichokes, and white truffle oil.
4. Transfer to a greased 2-qt baking dish. Sprinkle with panko and bake 20 minutes until bubbly and golden.

The white truffle oil adds a whisper of elegance, balancing the richness of the cheese and the tangy pop of artichokes.

Tip: For extra crunch, toast the panko in a dry skillet before sprinkling it on top.

White Truffle Mac and Cheese with Toasted Breadcrumbs

This indulgent twist on classic mac and cheese gets a luxurious upgrade with earthy white truffle oil and a crispy, golden breadcrumb topping—comfort food at its finest.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter, divided
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp white truffle oil
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in warm milk, then stir in Dijon mustard, garlic powder, kosher salt, and black pepper. Simmer for 3–4 minutes until thickened.
3. Remove from heat and stir in cheddar and Parmesan until melted. Fold in cooked macaroni and white truffle oil. Transfer to a greased 2-qt baking dish.
4. In a small skillet, melt remaining 1 tbsp butter over medium heat. Add panko and toast for 2–3 minutes, stirring, until golden. Sprinkle evenly over mac and cheese.
5. Bake for 20 minutes until bubbly and breadcrumbs are deeply golden. Let rest 5 minutes before serving.

The white truffle oil adds a subtle, sophisticated depth that pairs perfectly with the sharp cheeses—no one will guess how simple it is to make!

Tip: For extra crunch, mix a pinch of smoked paprika into the breadcrumbs before toasting.

White Truffle Mac and Cheese with Roasted Mushrooms

This White Truffle Mac and Cheese with Roasted Mushrooms is the ultimate comfort food upgrade—earthy, creamy, and luxuriously indulgent without being fussy.

• 8 oz elbow macaroni
• 2 cups cremini mushrooms, sliced
• 2 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 1/2 cups sharp white cheddar, shredded
• 1/2 cup Gruyère, shredded
• 1 tsp white truffle oil
• 1/4 cup panko breadcrumbs

1. Preheat oven to 400°F. Toss mushrooms with olive oil, 1/4 tsp salt, and black pepper. Roast for 15 minutes until caramelized.
2. Cook macaroni al dente according to package instructions. Drain and set aside.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until smooth. Simmer for 3–4 minutes until thickened.
4. Remove from heat; stir in cheddar, Gruyère, remaining 1/4 tsp salt, and truffle oil until melted. Fold in macaroni and roasted mushrooms.
5. Transfer to a greased baking dish, sprinkle with panko, and bake for 15 minutes until bubbly and golden.

The truffle oil adds a whisper of elegance to the classic mac and cheese, while the roasted mushrooms bring a meaty depth that’ll have everyone scraping the dish clean.

Tip: For extra crunch, toast the panko in a dry skillet before sprinkling it on top.

White Truffle Mac and Cheese with Crispy Prosciutto

This indulgent twist on classic mac and cheese combines earthy white truffle oil and salty prosciutto for a dish that feels fancy but comes together in under an hour.

Ingredients:

• 8 oz elbow macaroni
• 4 oz thinly sliced prosciutto
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp white cheddar
• 1/2 cup grated Parmesan
• 1 tbsp white truffle oil

Instructions:

1. Preheat oven to 400°F. Cook macaroni according to package directions until al dente; drain.
2. Arrange prosciutto in a single layer on a baking sheet. Bake for 8-10 minutes until crisp, then crumble.
3. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Stir in Dijon mustard, garlic powder, kosher salt, and black pepper.
4. Simmer sauce for 3-4 minutes until thickened. Remove from heat and stir in cheddar and Parmesan until melted. Fold in cooked macaroni and white truffle oil.
5. Top with crumbled prosciutto and serve immediately.

The truffle oil’s luxurious aroma pairs perfectly with the crispy prosciutto, creating a restaurant-worthy bite in every forkful.

Tip: For extra crunch, broil the prosciutto for the last 1-2 minutes of baking—just watch it closely!

White Truffle Mac and Cheese with Fresh Herbs

This luxe twist on classic mac and cheese gets its irresistible depth from white truffle oil and a bright finish of fresh herbs.

Ingredients

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp white cheddar cheese
• 1 cup shredded Gruyère cheese
• 2 tsp white truffle oil
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh thyme leaves

Instructions

1. Cook macaroni according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in warm milk until smooth. Stir in Dijon mustard, garlic powder, onion powder, kosher salt, and black pepper. Simmer for 3–4 minutes until thickened.
3. Remove from heat and stir in white cheddar and Gruyère until melted. Fold in cooked macaroni until evenly coated. Drizzle with white truffle oil and half the chives and thyme; gently toss.
4. Serve immediately, garnished with remaining herbs. The truffle oil’s earthy aroma shines against the creamy cheese, while the herbs add a garden-fresh lift.

Tip: For extra crunch, top with buttery breadcrumbs before serving—just toast 1/2 cup panko in 1 tbsp butter until golden.

White Truffle Mac and Cheese with Goat Cheese

This luxurious twist on classic mac and cheese combines earthy white truffle oil with tangy goat cheese for a dish that feels fancy but comes together in under an hour.

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 4 oz fresh goat cheese, crumbled
• 1 cup shredded sharp white cheddar
• 1 tsp Dijon mustard
• 1 tsp white truffle oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in warm milk until smooth. Simmer for 3-4 minutes until slightly thickened.
3. Reduce heat to low. Stir in goat cheese, cheddar, Dijon mustard, white truffle oil, salt, and pepper until fully melted. Fold in cooked macaroni.
4. Transfer to a greased 2-qt baking dish. Sprinkle with panko and bake for 20 minutes until bubbly and golden.

The magic here is in the balance – the funky goat cheese cuts through the richness while the truffle oil adds just enough sophistication to make this feel like a special occasion dish.

Tip: For extra truffle flavor, drizzle another 1/2 tsp of truffle oil over the top before serving.

White Truffle Mac and Cheese with Smoked Gouda

This indulgent twist on classic mac and cheese brings earthy truffle aroma and smoky depth together in the creamiest, dreamiest dish.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 2 cups shredded smoked Gouda
• 1 cup shredded sharp white cheddar
• 1 tsp white truffle oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 1/3 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni al dente according to package directions. Drain and set aside.
2. In a deep skillet, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until golden. Gradually whisk in 2 cups whole milk and 1 cup heavy cream until smooth.
3. Reduce heat to low. Stir in 2 cups smoked Gouda and 1 cup white cheddar until melted. Remove from heat; mix in 1 tsp white truffle oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/4 tsp kosher salt.
4. Fold macaroni into cheese sauce. Transfer to a greased baking dish and sprinkle with 1/3 cup panko. Bake for 20 minutes until bubbly and lightly browned.

The truffle oil’s luxurious fragrance pairs perfectly with the smokiness of Gouda, while panko adds just the right crunch. Tip: For extra richness, stir in a tablespoon of mascarpone with the cheeses.

White Truffle Mac and Cheese with Truffle Butter

This luxe twist on classic mac and cheese gets its earthy depth from white truffle oil and rich truffle butter—elevating comfort food to special-occasion status.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter (divided)
• 2 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 cups shredded sharp white cheddar
• 1 cup shredded Gruyère
• 2 tbsp truffle butter
• 1 tbsp white truffle oil
• ¼ cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package instructions until al dente; drain.
2. In a saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in flour and cook 1 minute until golden. Gradually whisk in warm milk, Dijon mustard, 1 tsp kosher salt, and ½ tsp black pepper. Simmer 3–4 minutes until thickened.
3. Remove from heat; stir in white cheddar and Gruyère until melted. Fold in cooked macaroni, truffle butter, and white truffle oil.
4. Transfer to a greased 2-qt baking dish. Melt remaining 1 tbsp unsalted butter; toss with panko. Sprinkle over mac and cheese. Bake 20 minutes until bubbly and crumbs are golden.

The truffle butter melts into the sauce for a velvety texture, while the truffle oil adds a heady aroma that’ll make this dish unforgettable.

Tip: For extra truffle punch, drizzle a little extra truffle oil over the baked mac and cheese just before serving.

White Truffle Mac and Cheese with Panko Crust

This luxe twist on classic mac and cheese gets its irresistible depth from white truffle oil and a crispy, golden panko topping—comfort food with a gourmet edge.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter, divided
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp white truffle oil
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in warm milk until smooth. Stir in Dijon mustard, garlic powder, kosher salt, and black pepper. Simmer for 3–4 minutes until thickened.
3. Remove from heat; stir in cheddar, Parmesan, and white truffle oil until cheeses melt. Fold in macaroni.
4. Transfer to a greased 2-qt baking dish. Melt remaining 1 tbsp butter and toss with panko; sprinkle evenly over top.
5. Bake for 20 minutes until bubbly and panko is golden. Let rest 5 minutes before serving.

The truffle oil adds an earthy elegance, while the panko crust gives every bite a satisfying crunch—no one will guess it comes together in under an hour.

Tip: For extra truffle flavor, drizzle a little extra oil over the baked mac and cheese just before serving.

White Truffle Mac and Cheese with Sun-Dried Tomatoes

This luxe twist on classic mac and cheese combines earthy white truffle oil and tangy sun-dried tomatoes for a dish that feels fancy but comes together in under an hour.

Ingredients

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp white cheddar
• 1/3 cup chopped oil-packed sun-dried tomatoes, drained
• 1 tbsp white truffle oil
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in warm milk until smooth. Stir in Dijon mustard, garlic powder, kosher salt, and black pepper.
3. Simmer sauce for 3-4 minutes until thickened. Remove from heat and stir in cheddar until melted. Fold in cooked macaroni and sun-dried tomatoes.
4. Transfer to a greased 2-qt baking dish. Drizzle with white truffle oil and sprinkle with panko. Bake for 20 minutes until bubbly and golden.

The truffle oil’s aroma elevates every bite, while the sun-dried tomatoes add pops of sweetness against the rich cheese sauce.

Tip: For extra crunch, toast the panko in a dry skillet before sprinkling over the mac and cheese.

White Truffle Mac and Cheese with Wild Mushrooms

This luxe twist on mac and cheese combines earthy wild mushrooms and white truffle oil for a dish that feels fancy but comes together in under an hour.

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 8 oz mixed wild mushrooms (like shiitake, oyster, or chanterelle), sliced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 2 cups shredded sharp white cheddar
• 1 cup grated Parmesan, divided
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp white truffle oil
• ¼ cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain.
2. In a large skillet, melt butter over medium heat. Add mushrooms and sauté for 5 minutes until tender. Stir in garlic and cook for 30 seconds until fragrant.
3. Sprinkle flour over mushrooms and stir to coat. Gradually whisk in warm milk and heavy cream until smooth. Simmer for 3–4 minutes until slightly thickened.
4. Remove from heat. Stir in cheddar, ½ cup Parmesan, 1 tsp salt, and ½ tsp pepper until melted. Fold in cooked macaroni and white truffle oil.
5. Transfer to a greased 2-qt baking dish. Top with panko and remaining ½ cup Parmesan. Bake for 20 minutes until bubbly and golden.

The white truffle oil adds a whisper of luxury that pairs perfectly with the meaty mushrooms—no one will guess how simple it is to make!

Tip: For extra depth, add a pinch of nutmeg to the cheese sauce.

White Truffle Mac and Cheese with Truffle Salt Finish

This luxe twist on classic mac and cheese gets its earthy magic from white truffle oil and a finishing sprinkle of truffle salt—elevating comfort food to special-occasion status.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 2 cups shredded sharp white cheddar
• 1/2 cup grated Parmesan
• 1 tbsp white truffle oil
• 1/2 tsp truffle salt, plus extra for garnish

Instructions:

1. Cook macaroni in salted boiling water until al dente (about 8 minutes). Drain and set aside.
2. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in warm milk until smooth. Stir in Dijon mustard, garlic powder, and black pepper.
3. Reduce heat to low. Add white cheddar and Parmesan, stirring until melted and creamy (about 3 minutes). Remove from heat and stir in white truffle oil and 1/2 tsp truffle salt.
4. Fold in cooked macaroni until fully coated. Serve immediately, garnished with a light sprinkle of truffle salt.

The double hit of truffle oil and salt gives this mac and cheese an irresistible umami depth—without overpowering the gooey cheese base.

Tip: For extra crunch, top with panko breadcrumbs tossed with melted butter and a pinch of truffle salt before serving.

Conclusion

With 18 luscious white truffle mac and cheese recipes, this roundup is your ticket to creamy, decadent comfort food! Whether you’re craving classic elegance or a bold twist, there’s a dish here to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the cheesy goodness on Pinterest for fellow foodies to enjoy. Happy cooking!