Elevate your comfort food experience with Del Frisco’s exquisite truffle mac and cheese recipe. This luxurious twist on a familiar favorite marries the creamy goodness of traditional mac and cheese with the sophisticated flavors of high-quality truffle oil and melting Gruyere cheese.

Step by Step Guide to Making Del Frisco’s Famous Truffle Mac and Cheese

Step 1: Preparing the Sauce

In a saucepan, heat olive oil over medium heat.
Add diced shallots and chopped garlic, cooking until the garlic slightly browns.
Pour in the heavy cream, bring to a boil, then simmer until the cream has reduced by about one-third.
Stir in the Gruyere and Parmesan cheese. Season with salt and pepper to taste. Set aside.

Step 2: Cooking the Pasta

In a large pot, bring 12 cups of water to a boil. Add 6 tablespoons of salt.
Add the radiatore pasta, stirring occasionally to prevent sticking.
Once the pasta is cooked al dente, strain it.

Step 3: Assembling the Dish

Add the strained pasta to the sauce. Stir over low heat until well combined.
Transfer the mixture to a 8×8 square gratin dish.
Evenly sprinkle the top with bread crumbs.

Step 4: Baking

Bake in a preheated 400°F (200°C) oven until the bread crumbs begin to brown.
Remove from the oven and drizzle with high-quality truffle oil (preferably with actual truffle pieces).

Step 5: Serving

Serve the truffle mac and cheese warm, perfect as a luxurious side dish or a main course.

Del Frisco’s Legendary Truffle Mac and Cheese Recipe

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4.9 from 13 reviews

Author: Del Frisco’s
Total Time: 45 minutes
Yield: 4 servings 1x

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Description

Take the classic to a whole new rich and delicious level with this legendary truffle mac and cheese recipe from Del Frisco’s.

Ingredients

Units

Sauce:

1/4 cup diced shallots
1/4 cup chopped garlic
2 tbsp olive oil
3 cups heavy cream
4 oz. shredded Gruyere cheese (or substitute with Swiss cheese)
2 oz. grated Parmesan cheese
White truffle oil, to taste

Pasta:

2 cups dry radiatore pasta (or any pasta with grooves)

Additional:

1/2 cup bread crumbs
Salt and pepper, to taste
12 cups water
6 tbsp salt (for boiling pasta)

Instructions

Step 1: Preparing the Sauce

In a saucepan, heat olive oil over medium heat.
Add diced shallots and chopped garlic, cooking until the garlic slightly browns.
Pour in the heavy cream, bring to a boil, then simmer until the cream has reduced by about one-third.
Stir in the Gruyere and Parmesan cheese. Season with salt and pepper to taste. Set aside.

Step 2: Cooking the Pasta

In a large pot, bring 12 cups of water to a boil. Add 6 tablespoons of salt.
Add the radiatore pasta, stirring occasionally to prevent sticking.
Once the pasta is cooked al dente, strain it.

Step 3: Assembling the Dish

Add the strained pasta to the sauce. Stir over low heat until well combined.
Transfer the mixture to a 8×8 square gratin dish.
Evenly sprinkle the top with bread crumbs.

Step 4: Baking

Bake in a preheated 400°F (200°C) oven until the bread crumbs begin to brown.
Remove from the oven and drizzle with high-quality truffle oil (preferably with actual truffle pieces).

Step 5: Serving