Black Truffle Mac and Four Cheeses

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses TRUBEL's award winning Black Truffle Paste to elevate the dish to a decadent level!


4 servings 


Prep time: 5mins


  • 150g TRUBEL Black Truffle Paste
  • 50g bread crumbs 
  • 350g of macaroni pasta
  • 700ml of whole milk
  • 1 garlic clove
  • 1 branch of rosemary
  • 1 bay leaf
  • 1 branch of thyme
  • 50g of unsalted butter
  • 50g of flour
  • 1tbsp of dijon mustard
  • 50g of grated Parmesan cheese
  • 50g of grated red Leicester
  • 100g of mozzarella
  • 50g of grated gruyere


  1. Heat the oven to 200C/180C fan/gas
  2. Add milk, herbs and garlic to a pot. Bring to boil.
  3. Remove from heat and leave aside to infuse for 10 minutes. 
  4. Add 100ml of water and bring to boil.
  5. Cook the macaroni for 10 minutes until the pasta are aldente on high heat.
  6. Drain the pasta but but keep the milk mixture 
  7. Meanwhile, melt the butter in another saucepan and add the flour. Stir for 1 minute on low heat. 
  8. Slowly mix in the warm infused milk into the butter until smooth and simmer for 3-4 mins stirring frequently, until the sauce has thickened and has a coating consistency.
  9. Add the mustard, red Leicester and gruyere and the mozzarella in small batches into the sauce. Stir until all the cheeses have melted.
  10. Add the truffle paste in the sauce, mix all together.
  11. Put all the pasta mix in an ovenproof dish, sprinkle the breadcrumbs and the grated Parmesan cheese.
  12. Bake for 15 to 20 mins until the top has a golden colour and is bubbling.
  13. Enjoy with a glass of red wine. 

TRUBEL's black truffle paste simply elevates every dish and this Mac and cheese is no exception. An amazing dish as a side or even as main to impress your guests. 

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