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Barefoot Contessa Truffle Mac and Cheese

Barefoot Contessa Truffle Mac and Cheese
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Print Recipe

Ina Garten’s take on mac and cheese starts with a classic white sauce (béchamel) base, enriched with sharp white cheddar and Gruyère, then finished with white truffle butter or oil for a rich, earthy aroma. Baked until bubbly and golden, it’s the ultimate comfort dish with an elevated twist.

Ingredients

Scale

  • 1 pound elbow macaroni (or cavatappi)

  • 1 quart whole milk

  • 8 tablespoons (1 stick) unsalted butter, divided

  • ½ cup all-purpose flour

  • 12 ounces Gruyère cheese, grated

  • 8 ounces sharp white cheddar cheese, grated

  • 2 teaspoons kosher salt

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon ground nutmeg

  • 2 teaspoons white truffle oil (or 3 tablespoons truffle butter)

  • ½ cup panko breadcrumbs (optional topping)

  • 2 tablespoons freshly grated Parmesan (optional)

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add pasta and cook until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.

Step 2: Make the Béchamel Sauce

In a medium saucepan, heat the milk gently (don’t boil). In a separate large pot, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly to form a roux.

Slowly add the hot milk, whisking constantly until smooth. Cook for 3–5 minutes, until the sauce thickens and coats the back of a spoon.

Step 3: Add Cheese and Truffle

Remove the pot from heat. Stir in the Gruyère, cheddar, salt, pepper, and nutmeg until melted and smooth. Add truffle oil or truffle butter and stir to combine.

Step 4: Combine with Pasta

Add the cooked pasta to the cheese sauce and stir to coat thoroughly.

Step 5: Bake the Mac and Cheese

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and pour the mac and cheese into it.

If using a topping, melt the remaining 2 tablespoons butter and mix with panko and Parmesan. Sprinkle evenly over the top.

Bake uncovered for 25–30 minutes, until the sauce is bubbling and the top is golden brown.

Step 6: Serve Warm

Let sit for 5 minutes before serving to allow the sauce to settle.

Find it online: https://inagartencooks.com/barefoot-contessa-truffle-mac-and-cheese/