Truffle Mac and Cheese

Okay, this Truffle Mac and Cheese is the kind of dish that makes everyone go quiet at the dinner table in the best possible way. I made this on a cozy Friday night here in KC and honestly it felt like we were at a fancy restaurant without leaving home. The crispy pancetta on top takes it completely over the top.

Why You’ll Love This Recipe

• Ready in about 35 minutes
• Way more impressive than regular mac and cheese
• That crispy pancetta adds the perfect salty crunch
• Great for date night in or entertaining friends

Ingredients

• rigatoni
• parmesan
• gruyere
• truffle oil
• pancetta
• butter
• milk
• flour

How to Make It

Cook the rigatoni until just al dente and set aside. In a large saucepan melt butter and whisk in flour to make a roux, then slowly add milk whisking constantly until you have a smooth thick sauce. Stir in your parmesan and gruyere until melted and silky, then add a drizzle of truffle oil and season to taste. Crisp up diced pancetta in a separate pan until golden. Toss the pasta in the sauce, plate it up, and finish with the crispy pancetta and a little extra parmesan.

Shop the Tools I Use: A good Dutch oven or large saucepan makes this sauce come together perfectly. I also love using a box grater to freshly shred your cheese for the best melt.

Disclosure: This post contains affiliate links. If you purchase through these links I may earn a small commission at no extra cost to you. Thank you for supporting Sideofglam!

Truffle Mac and Cheese

Rigatoni in a parmesan and Gruyere sauce with crisp pancetta and a finishing drizzle of truffle oil. Rich enough that a small bowl does the job.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 lb rigatoni
• 6 oz pancetta, diced
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 8 oz Gruyere, shredded
• 1 cup parmesan, grated
• 2 tsp truffle oil
• 1 tsp salt
• 1/2 tsp black pepper

Method

 

1. Cook the rigatoni in salted water until just shy of al dente. Reserve a cup of pasta water and drain.
2. Crisp the pancetta in a large pot over medium heat, about 6 minutes, then lift it out with a slotted spoon.
3. Melt the butter in the same pot, whisk in the flour, and cook 1 minute.
4. Slowly whisk in the milk and simmer 5 minutes, until the sauce thickens enough to coat a spoon.
5. Off the heat, stir in the Gruyere and parmesan a handful at a time until smooth, then season with the salt and pepper.
6. Fold in the pasta, loosening with pasta water if needed, then stir through most of the pancetta.
7. Drizzle the truffle oil over the top, scatter the remaining pancetta, and serve right away.

Notes

Add the truffle oil off the heat and go lighter than you think, it gets stronger as the dish sits.