Next, gradually pour in the heavy cream and milk, continuing to whisk to avoid lumps. Let the mixture come to a gentle simmer, which will thicken up nicely. It’s important to stir continuously during this process. Once you see it thickening, start adding the cheeses in batches, mixing until melted and smooth. I usually set aside a handful of cheddar and Gruyère to sprinkle on top later. Once your cheese sauce is silky and luscious, give it a taste and season with salt, pepper, and truffle oil to your liking—this is where the magic happens!
Now, combine the cooked macaroni with your gooey cheese sauce in a large mixing bowl. Mix it all together until every piece of pasta is perfectly coated. Transfer this cheesy goodness into a baking dish. Finally, take those breadcrumbs and sprinkle them generously over the top, and don’t forget the reserved cheese from earlier; I like to layer this on as well for an extra cheesy crust! Pop your dish into a preheated oven at 350°F (175°C) for about 30 minutes or until the top is golden and bubbly. The aroma wafting through my kitchen at this point is heavenly!
Pro Tips for Best Results
I’ve made this dish a few times, testing it out with different types of cheeses, and I’ve found that sharp cheddar and Gruyère strike the perfect balance for flavor and creaminess. I recommend grating your cheese yourself for the best meltability; pre-shredded cheese tends to have anti-caking agents that can affect the texture. Oh, and using freshly grated Parmesan in the breadcrumb topping adds an extra layer of flavor!
When it comes to the truffle oil, a little goes a long way. I’ve learned the hard way that it’s best to start with a smaller amount, taste the mixture, and adjust to your liking. Truffle oil is potent, and it can quickly overpower the dish if you’re not careful. Trust me, you don’t want to drown the flavors you’ve just worked so hard to perfect!
Lastly, don’t skip the resting time after you take the mac and cheese out of the oven. Letting it sit for about 5-10 minutes helps everything settle and makes it easier to serve. I often find that the flavors meld together beautifully during this brief moment, creating a dish that is even more mouthwatering when I finally dig in.
Common Mistakes to Avoid
One of the biggest mistakes I made when first experimenting with this recipe was not properly cooking the roux. If you don’t cook the flour long enough, the sauce can have a grainy texture, and trust me, no one wants that in their mac and cheese! It’s important to whisk continuously and keep it at medium heat until the mixture bubbles gently.
Another pitfall is overcooking the pasta. I’ve learned to undercook the pasta slightly because it will continue to cook in the oven, absorbing all that delicious cheese sauce. Nobody wants mushy macaroni; we’re aiming for that perfect al dente bite here.
And then there’s the truffle oil again—overdoing it can lead to an overwhelming flavor, making the dish taste more like a truffle oil infusion than a rich cheese experience. Please, don’t rush this step; taste as you go!
Lastly, don’t skip out on the breadcrumb topping—this adds a wonderful crunch that beautifully contrasts the creamy sauce beneath. Sometimes I’ve almost forgotten the breadcrumbs in the hustle and bustle of cooking, and let me tell you, the dish just isn’t the same without a crispy layer on top! (See the next page below to continue…)