By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 8
962 cal · 65 min
Baked Mac & Cheese with White Truffles & Mushrooms
Recipe GLPRc1c7a1576d5c7f
A luxurious baked macaroni and cheese enriched with creamy fontina and sharp cheddar, elevated with earthy white truffles and mushrooms. The pasta is coated in a silky béchamel sauce, then baked until golden with a crispy panko and Parmigiano Reggiano topping.
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Ingredients
1 pound elbow macaroni
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk
2 cups shredded fontina cheese
3 cups shredded sharp cheddar cheese
1 can white truffle and mushroom sauce
Salt to taste
Black pepper to taste
1 cup panko breadcrumbs
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup chopped fresh flat-leaf parsley (optional)
Directions
Preheat your oven to 375°F (190°C). Lightly coat a large rectangular baking dish with non-stick cooking spray and set aside.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set the cooked pasta aside.
While the pasta cooks, warm the whole milk in a small saucepan over low heat; do not boil.
In a medium saucepan, melt the butter over medium heat. Add the flour all at once and whisk constantly for 1 minute to form a smooth roux.
Slowly pour the warm milk into the butter and flour mixture while whisking constantly. Continue whisking for 2–3 minutes until the sauce thickens enough to coat the back of a spoon.
Remove the sauce from heat. Add the shredded fontina and sharp cheddar cheeses and stir until completely melted and smooth.
Stir in the white truffle and mushroom sauce. Season with salt and black pepper to taste.
Add the drained pasta and fresh parsley (if using) to the cheese sauce. Gently fold and stir until all the pasta is evenly coated.
Pour the pasta mixture into the prepared baking dish and spread evenly. In a small bowl, combine the panko breadcrumbs and grated Parmigiano Reggiano. Sprinkle this mixture evenly over the top of the pasta.
Bake for 30–35 minutes, until the top is golden brown and the sauce is bubbling around the edges. Remove from the oven and let rest for a few minutes before serving.
Comments
White truffle sauce and fontina cheese will require a specialty stop—neither is stocked regularly at Charlotte's major chains, and fontina especially may need Whole Foods or a European market. The stated 65 minutes omits the 15-20 minutes needed to make the white truffle and mushroom sauce from scratch, or to source a quality jarred version; budget 80-85 minutes total. At $18-22 per serving when made with real white truffles or even a premium white truffle oil sauce, this lands as a special-occasion dish rather than weeknight comfort food. It reheats adequately, and the formula itself—a béchamel-based mac and cheese—is approachable, so the real caveat is the cost and sourcing legwork for the featured ingredient.
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