Tru Truffle Oil

Tru Truffle Oil

New Item! Truffle Oils!

Tru Truffle

Use our brand new Black and White Truffle oils from TruTruffle to make some truly gourmet recipes! Have fun experimenting on your own and trying this recipe!

This is made from Georgia grown First press Olive Oil.  Whenever I am in Atlanta, one of my absolute favorite things that they serve are Truffle Fries...can't wait to try to make them with this new oil!

Truffle Macaroni and Cheese

Truffle Macaroni and Cheese



  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • Salt
  • 1 pound penne pasta
  • 3 tablespoons olive oil
  • 10 ounces assorted mushrooms (cremini, oyster, trumpet, buttons, etc - sliced or torn into bite-sized pieces), about 4 cups
  • 2 teasopoons fresh thyme leaves, chopped
  • 1 large or 2 small shallots, minced
  • 1 teaspoon Tru Truffle Oil
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups whole milk, at room temperature
  • 1 1/2 cups shredded gruyere
  • 1 cup shredded Italian fontina
  • 1/2 cup grated parmesan
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil, for drizzling
  • 2 teaspoons Tru Truffle Oil, for drizzling


For the topping:

Mix the panko, Parmesan, salt and pepper together in a small bowl, set aside.

For the pasta:

  1. In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce). Drain and set aside, reserving about 1 cup of the pasta-cooking water.
  2. While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots. Cook, stirring occasionally, until softened and beginning to brown. Remove the cooked mushrooms to a plate and drizzle with the truffle oil.
  3. Preheat the broiler to high.
  4. Reduce the heat to medium under the Dutch oven. Add the butter and flour and mix with a wooden spoon to form a paste. Continue to cook, stirring constantly, for another minute. Slowly whisk in the milk. Bring this mixture to a simmer, whisking occasionally to prevent sticking on the bottom. Simmer for 5 minutes. Whisk in the gruyere, fontina and Parmesan and stir until fully incorporated.
  5. Add the pasta, reserved pasta water, cooked mushroom mixture, 3/4 teaspoon salt and the pepper to the cheese sauce and fold everything together. Top with the breadcrumb mixture and drizzle with the olive oil and truffle oil. Broil until the breadcrumbs are golden brown and the sauce is bubbling, about 8 minutes.
  6. Allow the mac and cheese to sit for 10 minutes before serving. Serve hot.

Visit for more delicious recipes!

Purchase this on our website Tru Truffle Oil


Be the first to comment...

Leave a comment
* Your email address will not be published