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!

Recipe Summary

prep:
5 mins
cook:
45 mins
additional:
10 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.

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  • 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.

  • 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.

  • 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.

  • 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.

  • Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.

Nutrition Facts

565 calories; protein 29.1g 58% DV; carbohydrates 42.8g 14% DV; fat 31.2g 48% DV; cholesterol 98.1mg 33% DV; sodium 646.1mg 26% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2014
Great dish! Made on Christmas Eve and the family loved it! Read More
(11)

Most helpful critical review

Rating: 2 stars
11/04/2015
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 salted my pasta it didn't help the recipe very much. I had a very good white truffle oil and it didn't really elevate the flavor as I had hoped. I would add a bit more for that lovely truffle flavor. Read More
(3)
34 Ratings
  • 5 star values: 24
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/26/2014
Great dish! Made on Christmas Eve and the family loved it! Read More
(11)
Rating: 4 stars
01/01/2016
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 dash of nutmeg. Excellent! Read More
(8)
Rating: 5 stars
04/30/2016
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 makes this dish extra tasty! Read More
(7)
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Rating: 2 stars
11/03/2015
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 salted my pasta it didn't help the recipe very much. I had a very good white truffle oil and it didn't really elevate the flavor as I had hoped. I would add a bit more for that lovely truffle flavor. Read More
(3)
Rating: 4 stars
08/20/2017
Used sotocenere truffle cheese instead of gouda turned out really good. Read More
(2)
Rating: 5 stars
01/09/2017
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 base dish you can easily build on and modify. Just make sure the cheese you pick welts well. Read More
(2)
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Rating: 5 stars
04/26/2017
I halved the cheddar cheese and doubled the amount of bread crumbs (panko) and parmesan cheese for the topping. So good! Read More
(2)
Rating: 5 stars
11/27/2016
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. Read More
(2)
Rating: 5 stars
12/27/2016
Loved this mac and cheese. I wasn't able to find smoked Gouda so I used regular. Used Italian seasoned bread crumbs because some of the reviews said they thought it was bland. Can't wait to make this for New Years Eve for my family in Cali. When we visit. Read More
(1)