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Four-Cheese Truffled Macaroni and Cheese

Rated as 4.63 out of 5 Stars
0

"This is one of my favorite things to make once the weather gets a chill in the air. It's great for cheese-lovers (like myself) and works great as leftovers or at dinner parties! Truffle oil has by far been one of the best culinary purchases I have made. One little bottle has lasted me a year, and can be used with so many things, like this recipe. Top with a pinch of truffle salt!"
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Ingredients

1 h servings 565
Original recipe yields 12 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
  3. Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes.
  4. Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish.
  5. Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil over the top.
  6. Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 565 calories; 31.2 42.8 29.1 98 646 Full nutrition

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Reviews

Read all reviews 15
  1. 19 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Great dish! Made on Christmas Eve and the family loved it!

Most helpful critical review

The recipe was ok.. There was a huge amount of cheese versus pasta, so you definitely have to make the breadcrumb topping. I felt the cheese sauce was a little bland & even though I heavily salt...

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Great dish! Made on Christmas Eve and the family loved it!

First time making it, I made as is. It was okay but I could tell it could be better. Second time making it, I added chopped bacon, fresh ground peppercorns, caramelized onions, and a generous...

Very nice, creamy texture! I've made this about 5 times now and have realized that putting twice the recommended amount of truffle oil and adding some finely chopped mushrooms before baking ma...

I halved the cheddar cheese and doubled the amount of bread crumbs (panko) and parmesan cheese for the topping. So good!

I used cream cheese in place of swiss and Velveeta in place of cheddar because it melts so well. It was wonderful. To the leftovers I added meatballs and it was even better. This a great ba...

The recipe was ok.. There was a huge amount of cheese versus pasta, so you definitely have to make the breadcrumb topping. I felt the cheese sauce was a little bland & even though I heavily salt...

Used sotocenere truffle cheese instead of gouda, turned out really good.

I made it for a friendsgiving. Everyone loved it. I was worried kids wouldn't eat it with the truffle oil but they gobbled it up.

Made this for dinner tonight and it was super creamy & cheesy! My Husband loved it and had 2 big helpings. I didn't have Truffle Oil so I used Extra Virgin Olive Oil. And in addition to the P...