Black Truffle Mac

Our beautiful Black Truffle Oil transforms this classic kids dish into an elegant adult meal! Black truffle offers an earthy aroma and taste, perfect for any food connoisseur or someone looking to step up their cooking game! Recipe by Taylor MacDougall
Dish Type:

Holiday, Nut Free, Side Dishes, Vegetarian


All Year, Winter

Cook Time:

20 minutes




  • 16 oz package of elbow macaroni
  • 4 Tbsp butter
  • ¼ Tbsp ground black pepper
  • 4 Tbsp flour
  • 2 Cups warm whole milk
  • ¼ tsp + ¼ tsp SOOC Truffle Sea Salt
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cayenne
  • ½ tsp garlic powder
  • 1 Cup (packed) grated block New York extra sharp cheddar
  • 1 Cup (packed) grated block Gruyere cheese
  • SOOC Black Truffle Oil
  • Chopped parsley for garnish

Products used: Black Truffle Oil , Truffle Sea Salt


  • In a medium sized saucepan, bring water to a boil. Once boiling, salt the water and add pasta. Cook according to the package, then drain and return to the pot (saving a cup of pasta water).
  • In a small saucepan, make the roux. Melt the butter in the pan, and add in the black pepper, stirring until fragrant. Add in the flour and whisk until well combined. 3. Add the warm whole milk to the roux, whisking until thickened. Add the ¼ tsp SOOC Truffle Sea Salt, ground nutmeg, ground cayenne, ground garlic powder, and grated cheeses. Fold together until the cheese has fully melted.
  • Pour the melted cheese over the cooked macaroni, folding until thoroughly combined. Add in a tablespoon of pasta water at a time if the cheese sauce needs to be thinned out. Season with ¼ tsp of SOOC Truffle Sea Salt.
  • To serve, finish by drizzling some of the SOOC Black Truffle Oil over a serving of mac and cheese and top with chopped parsley. Enjoy!