Truffle Mac and Cheese Soup (Printable Version)
Creamy mac and cheese soup with truffle oil, cheddar, Gruyère, and crispy breadcrumbs for rich comfort.
# What You'll Need:
→ Pasta
01 -
1 cup elbow macaroni or small pasta shells
→ Dairy
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons all-purpose flour
04 -
3 cups whole milk
05 -
1 cup heavy cream
06 -
2 cups shredded sharp cheddar cheese
07 -
1/2 cup shredded Gruyère cheese
08 -
1/2 cup shredded Parmesan cheese
→ Truffle Flavor
09 -
1 tablespoon truffle oil, plus more for drizzling
10 -
1 teaspoon truffle salt or regular salt, to taste
→ Seasonings
11 -
1/2 teaspoon ground black pepper
12 -
1/4 teaspoon smoked paprika
13 -
Pinch of ground nutmeg
→ Garnish
14 -
1/4 cup toasted panko breadcrumbs
15 -
2 tablespoons chopped chives
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain well and set aside.
02 -
Melt butter in a large pot over medium heat. Add the flour and whisk continuously for 1 to 2 minutes to develop a pale roux.
03 -
Gradually pour in whole milk and heavy cream, whisking constantly to prevent lumps. Simmer for 3 to 4 minutes until the base slightly thickens.
04 -
Lower heat. Stir in shredded cheddar, Gruyère, and Parmesan, mixing until melted and the soup is silky smooth.
05 -
Blend in truffle oil, truffle salt, black pepper, smoked paprika, and nutmeg. Taste and adjust seasoning if needed.
06 -
Stir the cooked pasta into the cheese soup. Gently warm for 2 to 3 minutes until the macaroni is heated through.
07 -
Ladle the hot soup into bowls. Garnish with a drizzle of truffle oil, toasted panko breadcrumbs, and chopped chives as desired. Serve immediately.
# Important Notes:
01 -
For heightened flavor, sauté sliced mushrooms and fold in before serving.
02 -
Experiment with alternative cheeses such as fontina or mozzarella for a unique twist.
03 -
Adapt to gluten-free by substituting gluten-free pasta and flour.