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.

# Additional Tips::

01 -
  • Uses easy-to-find ingredients from the pantry and produce drawer
  • Brings together the cozy nostalgia of classic mac and cheese in a spoonable form
  • Rich in flavor thanks to a trio of cheeses and just the right touch of truffle
  • Quick enough for a weeknight yet decadent enough for guests
02 -
  • High in protein from cheese and milk
  • Vegetarian friendly
  • Makes excellent leftovers for lunch or snack time
03 -
  • Grate all cheeses yourself for best melt and big flavor
  • Do not rush cooking the roux and base slow heat builds smoothness
  • Taste as you go truffle oil and salt intensify when heated
  • Top with plenty of crunchy panko for a soup worth savoring

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