Penne Rigate Macaroni and Cheese With Truffle Essence

“An "upscale" macaroni and cheese, if there can be such a thing. ;)”

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Add pasta to water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked at this point.
  3. Drain off all water through a colander, sit one minute and toss in a bowl with the black truffle oil. Reserve.
  4. Combine the shallots, bacon, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly.
  5. Temper in the heavy cream and bring to a boil.
  6. Lower heat and simmer for 10 minutes.
  7. Add in the herbs and seasonings. Stir in 3 cups of the extra-sharp cheddar until smooth.
  8. Add in the truffle-scented pasta and stir until evenly combined.
  9. Divide into individual shallow baking dishes and top with the pecans and the shredded medium cheddar.
  10. Bake for 10-15 minutes until bubbly and slightly browned on top.

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