Simply the best truffle mac and cheese recipe! The luxurious cheese sauce is flavored with wine reduction and white truffle oil, but comes together quickly and easily as there is no roux required! If you love classic comfort food dishes with a twist, this truffle macaroni and cheese will be a firm favorite.
Last week we celebrated my 30th birthday with a weekend in Paris and then back in London for a good old fashioned knees up. Then, having finally recovered from all the celebrations, I cooked my first meal as a 30-year old. Truffle macaroni and cheese.
Being 30, I really ought to have moved on from my lifelong belief that macaroni and cheese with mashed potatoes on the side is the perfect meal.
And yet I haven’t.
But I have managed to 1) replace the mashed potatoes with a side salad, albeit begrudgingly and 2) experiment with more sophisticated interpretations of the beloved macaroni and cheese. I’ve tried it with butternut squash, with avocado, with veggies, with brown macaroni, I’ve tried it vegan.
But macaroni and cheese with truffle oil was always going to be the winner. So when I found an interpretation of Heston Blumenthal’s recipe on iamafoodblog.com, which not only used truffle oil but also a lot of wine, I knew it was perfect for this occasion.
But to make this vegetarian friendly, I adapted the recipe by subbing veggie stock for chicken, and I used a mature cheddar cheese instead of parmesan (which always contains animal rennet).
This is actually a pretty flexible recipe- you could try it with all sort of cheese and wine combos, and even if you don’t have truffle oil its a pretty fine sauce without it.
And now lets toast to adulthood, where you get to eat the same comforting food but with wine and expensive oils mixed in. Happy days!
LOVE MAC & CHEESE? Me tooooooo! I’ve made lots more since posting this recipe. Check out my mac and cheese archives for the full collection. We have blue brie mac and cheese, green goddess mac and cheese, and more!