The Barefoot Contessa Truffle Mac and Cheese Recipe is creamy, cheesy and full of rich flavor. It is perfect for special dinners or comfort food nights.
The truffle oil adds a luxurious and earthy aroma that makes this dish unforgettable. Many people love the Barefoot Contessa Truffle Mac and Cheese Recipe because it is simple yet elegant.
Today, you will learn How to make Barefoot Contessa Truffle Mac and Cheese step by step. I will also share the Ingredients for Barefoot Contessa Truffle Mac and Cheese Recipe in easy words.
My Experience With This Recipe
I made this mac and cheese for a family gathering. The aroma of truffle oil filled my kitchen. Everyone was impressed with the creamy texture.
The cheese sauce was smooth, not too thick and full of flavor. The pasta stayed perfectly soft without getting mushy.
Now, I make the Barefoot Contessa Truffle Mac and Cheese Recipe whenever I want a fancy yet easy dinner. It is always a hit with kids and adults alike.
Recipe Card info
- Recipe Name: Barefoot Contessa Truffle Mac and Cheese Recipe
- Servings: 6
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Course: Main Course / Side Dish
- Cuisine: American
- Calories: 450 kcal per serving
Equipment List
- Large pot
- Colander
- Medium saucepan
- Whisk
- Baking dish (9×13 inch)
- Wooden spoon
- Cheese grater
- Oven
Ingredients You Need for Barefoot Contessa Truffle Mac and Cheese Recipe
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 2 cups shredded Gruyère cheese
- 1 cup shredded Fontina cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon truffle oil (adjust to taste)
- ½ cup panko breadcrumbs (optional, for topping)
Step-by-Step Guide
Cook the Pasta
Boil macaroni in salted water until al dente. Drain well and set aside. Do not overcook; it will finish cooking in the oven.
Make the Roux
In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1–2 minutes until smooth.
Add Milk and Cream
Slowly pour in milk and cream. Keep whisking to avoid lumps. Cook until the sauce thickens slightly and coats the back of a spoon.
Season the Sauce
Add salt, pepper and nutmeg. Stir gently to combine. Taste and adjust seasoning if needed.
Add the Cheese
Remove saucepan from heat. Stir in Gruyère, Fontina and Parmesan cheese until melted. Add truffle oil and mix well for a rich flavor.
Combine Pasta and Sauce
Add cooked macaroni to the cheese sauce. Stir gently to coat every piece with creamy cheese.
Transfer to Baking Dish
Pour mac and cheese into a greased baking dish. Spread evenly. Sprinkle panko breadcrumbs on top if desired for a crunchy topping.
Bake Until Golden
Bake in preheated oven at 375°F for 20–25 minutes. The top should be golden brown and bubbling. Remove and let it rest for 5 minutes.
Serve Warm
Scoop into bowls or onto plates. Serve hot and enjoy the creamy, cheesy, and luxurious truffle flavor.
Tips to Make the Best Barefoot Contessa Truffle Mac and Cheese Recipe
- Use freshly grated cheese for smooth melting.
- Do not overcook the pasta in boiling water.
- Adjust truffle oil carefully; it is very strong.
- Whisk constantly when making the roux to avoid lumps.
- Let the baked mac and cheese rest slightly before serving.
Common Mistakes to Avoid
- Overcooking pasta in water.
- Using pre-shredded cheese with additives.
- Skipping seasoning; nutmeg adds depth.
- Adding too much truffle oil at once.
- Not baking long enough for a golden top.
Serving Suggestions
Serve the Barefoot Contessa Truffle Mac and Cheese Recipe as a side for roasted chicken or beef. It also works well as a main dish for a cozy night.
Pair it with a light salad or steamed vegetables. Garnish with fresh parsley for a colorful touch.
Variations You Can Try
- Add cooked bacon bits for extra flavor.
- Mix in sautéed mushrooms with the cheese sauce.
- Use cheddar instead of Gruyère for a sharper taste.
- Add caramelized onions for sweetness.
- Sprinkle extra Parmesan on top before baking.
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge.
- Keep for up to 3 days.
- Reheat in the oven at 350°F for 10–15 minutes.
- Stir halfway through reheating for even warmth.
- Avoid microwaving if possible for best texture.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 20 g |
| Fat | 28 g |
| Carbs | 30 g |
| Sugar | 5 g |
| Sodium | 600 mg |
Health Benefits
Cheese provides protein and calcium. Milk and cream add calcium and vitamins. Truffle oil contains antioxidants.
Mac and cheese is energy-rich and filling. Pair it with vegetables for a balanced meal. Enjoy in moderation for a special treat.
Barefoot Contessa Truffle Mac and Cheese Recipe
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 2 cups shredded Gruyère cheese
- 1 cup shredded Fontina cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon truffle oil adjust to taste
- ½ cup panko breadcrumbs optional, for topping
Instructions
Cook the Pasta
- Boil macaroni in salted water until al dente. Drain well and set aside. Do not overcook; it will finish cooking in the oven.
Make the Roux
- In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1–2 minutes until smooth.
Add Milk and Cream
- Slowly pour in milk and cream. Keep whisking to avoid lumps. Cook until the sauce thickens slightly and coats the back of a spoon.
Season the Sauce
- Add salt, pepper and nutmeg. Stir gently to combine. Taste and adjust seasoning if needed.
Add the Cheese
- Remove saucepan from heat. Stir in Gruyère, Fontina, and Parmesan cheese until melted. Add truffle oil and mix well for a rich flavor.
Combine Pasta and Sauce
- Add cooked macaroni to the cheese sauce. Stir gently to coat every piece with creamy cheese.
Transfer to Baking Dish
- Pour mac and cheese into a greased baking dish. Spread evenly. Sprinkle panko breadcrumbs on top if desired for a crunchy topping.
Bake Until Golden
- Bake in preheated oven at 375°F for 20–25 minutes. The top should be golden brown and bubbling. Remove and let it rest for 5 minutes.
Serve Warm
- Scoop into bowls or onto plates. Serve hot and enjoy the creamy, cheesy, and luxurious truffle flavor.
Notes
- Use freshly grated cheese for smooth melting.
- Do not overcook the pasta in boiling water.
- Adjust truffle oil carefully; it is very strong.
- Whisk constantly when making the roux to avoid lumps.
- Let the baked mac and cheese rest slightly before serving.
FAQs about Barefoot Contessa Truffle Mac and Cheese Recipe
1. Can I use a different pasta shape?
Yes, cavatappi, shells, or penne works well. Choose pasta that holds cheese sauce effectively.
2. How much truffle oil should I use?
Start with 1 teaspoon. Add more carefully. Too much can overpower the dish. Taste as you go.
3. Can I make this ahead of time?
Yes, assemble the mac and cheese in the dish. Cover and refrigerate. Bake when ready to serve.
4. Can I skip the breadcrumbs?
Yes, breadcrumbs are optional. They give a crunchy top. Without them, the dish is still creamy and delicious.
5. Can I use pre-shredded cheese?
It is better to grate your own cheese. Pre-shredded may not melt smoothly. Freshly grated cheese gives creamier texture.
Final Thoughts
The Barefoot Contessa Truffle Mac and Cheese Recipe is creamy, cheesy and rich with truffle flavor. Perfect for family dinners or special occasions.
Now you know the Ingredients for Barefoot Contessa Truffle Mac and Cheese Recipe and How to make Barefoot Contessa Truffle Mac and Cheese at home. Try this decadent dish soon. Your family will love every creamy bite.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!