Truffle Mac And Cheese Recipe

Prep: 5 mins – Cook: 20 mins – Total 25 mins


  • 1 tablespoon olive oil
  • 8 oz. baby bella mushrooms sliced
  • 1 teaspoon fresh thyme
  • 1 lb. pasta
  • 2 cups water
  • 3/4 cup milk of choice plus more
  • 3/4 cup half and half
  • 2 tablespoon all purpose flour
  • 2 tablespoon butter
  • 2 teaspoon white truffle oil or more to taste
  • 1 cup sharp cheddar cheese shredded
  • 1 cup gruyere cheese shredded
  • Salt and pepper to taste


  1. Heat olive oil in a large skillet over medium-high heat; add mushrooms and thyme, stirring until the mushrooms are soft, approximately 5 minutes.
  2. Add in the pasta, water, milk, and half and half and turn the heat up to high; bring to a boil, place a lid on the skillet and cook until noodles are soft.
  3. Turn heat down to low and add in 2 tablespoon of flour, stirring really well.
  4. Add in the butter, truffle oil and cheese, stirring until the cheese is melted. If mixture seems too thick, add 1/4 cup (or more) of milk and stir until the cheese is smooth.
  5. Add salt and pepper to taste and enjoy!

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One Pot Mac & Cheese


  • 2 large eggs
  • 1 can of evaporated milk
  • 1 tsp. dry mustard
  • 1/2 teaspoon kosher salt
  • Pinch of cayenne pepper
  • 3/4 pound macaroni use brown rice pasta for gluten free version
  • 6 Tbl. butter I use unsalted
  • 10 oz. grated cheese about 3 cups (I used sharp cheddar)
  • Salt and pepper to taste


  1. Mix eggs, evaporated milk, 1/2 tsp salt, cayenne pepper and mustard in a measuring cup or bowl.
  2. Boil macaroni in salted water until nearly done. You want to drain when it’s al dente, because you’re going to continue cooking it on the stove for a few more minutes.
  3. Returned drained macaroni to pot and add the butter to melt and coat the pasta over a low heat.
  4. Add egg mixture and part of the cheese and stir constantly over low heat, about 7 minutes. Gradually add remaining cheese. Season with salt and pepper. (Try a pinch of white pepper if you have it)
  5. If you want to, you can top it with bread crumbs and bake it, but around here, the forks are usually in the pot “testing”, before I can get it on the plate.

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Zucchini Macaroni and Cheese

Prep: 20 mins – Cook: 15 mins – Total: 35 mins


  • 400g macaroni
  • 75g butter
  • 3 tbsp plain flour
  • 1 small brown onion finely diced
  • 1 clove garlic crushed
  • 1 tsp dijon mustard
  • 150ml cream
  • 500ml milk
  • 1 1/2 cup cheese plus extra 1/2 cup for topping
  • 1/4 cup parmesan cheese
  • 150g zucchini grated
  • salt and pepper
  • 1/3 cup breadcrumbs
  • Parsley to serve (optional)


  1. Preheat your oven to 190c and lightly grease a large baking dish
  2. Cook pasta according to the packet instructions in a large pot, making sure to cook al dente and draining the water as soon as it has cooked through.
  3. Meanwhile make the b├ęchamel by melting the butter over a medium low heat. Add in the diced onion and garlic and cook through until softened. For around 3-4 minutes
  4. Add in the flour and whisk quickly cooking off for around 1 minute
  5. Slowly add in the cream and continue to whisk so no lumps form and continue to do this with the milk. This process will take around 5-10 minutes.
  6. When the sauce has thickened, add in the cheeses, zucchini, mustard and season with salt and pepper and simmer until the cheese has melted, stirring to make sure the mixture does not catch.
  7. Add the cheese sauce to the drained macaroni and stir through. Transfer to your baking dish and top with the breadcrumbs and cheese.
  8. Bake for around 10-15 minutes until these cheese has melted on the top and turns slightly golden.
  9. Cool slightly, sprinkle with parsley if using and serve.

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