Make Ahead

Truffled, Mustardy Mac & Cheese

October 12, 2016
2 Ratings
Photo by Andrew Reed Weller
  • Makes one 9 x 13 casserole dish
Author Notes

Mustard is the secret ingredient that your mac and cheese has been missing. I decided to work in Maille's uber-lux truffle and chablis white wine version into this savory, mustardy mac and cheese. Here, you'll make a roux before adding cheese into the mixture—it creates a cohesive sauce that coats the pasta, letting the whole thing slide easily right into a casserole dish to pop into the oven. —Samantha Weiss Hills

What You'll Need
  • 1 pound dried pasta, preferably penne rigate or cavatappi
  • 1/2 cup (1 stick) unsalted butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/3 cup flour
  • 1 teaspoon kosher salt
  • 3 cups milk
  • 1 tablespoon chopped herbs like rosemary and thyme (optional)
  • 1/4 to 1/2 cup dry white wine, like a white Burgundy
  • 2 to 3 tablespoons high quality mustard, preferably truffled
  • 3 cups grated Comte or Gruyere cheese
  • 1/2 cup shredded Parmesan, divided
  • 3/4 cup breadcrumbs, preferably panko
  • Flaky sea salt, to garnish
  1. Preheat oven to 350° F. Lightly grease or spray a 9- by 13-inch (3-quart) baking dish. (If you care to warm your milk before adding it, which can help it incorporate into the sauce later, now’s the time to place it in a large glass bowl and put it on a burner while the oven heats up.)
  2. Fill a large pot with water and bring to a boil. Add the pasta and cook until very al dente (about 3 minutes shy of how you'd cook it normally for al dente doneness). Rinse under cold water to stop the cooking, drain, and set aside.
  3. In a medium saucepan, melt the butter over medium heat. Add the chopped shallots (they’ll be swimming in butter) and let them cook until translucent but not browned at all, about 5 minutes.
  4. Add the chopped garlic and cook for 30 seconds, stirring constantly. Whisk in the flour and salt and cook, whisking constantly, for 1 minute.
  5. Add the milk and continue to whisk constantly. Bring the mixture to a boil, then turn it down to low and continue to cook while you stir it until the mixture thickens, about 5 minutes. Add the herbs, wine, and mustard to the sauce, and continue to stir for 30 seconds. Then, add all the cheese except for 1/4 cup of the Parmesan. Stir until the cheese melts, then remove from the heat. Add the pasta to the cheese sauce.
  6. Pour the mixture into your prepared pan. Top with the remaining 1/4 cup Parmesan cheese and the breadcrumbs.
  7. Bake for 20 to 30 minutes, or until golden and bubbling on top. Depending on the size of your pasta, it will take more or less time.
  8. Remove from the oven and transfer to a cooling rack. Cut into squares, garnish with flaky sea salt and extra herbs if you'd like, and then serve while still piping hot!

See what other Food52ers are saying.

  • EmJu
  • Mark Perino
    Mark Perino
  • Sarah Grimes
    Sarah Grimes
  • Ale Montalvo
    Ale Montalvo

15 Reviews

EmJu November 18, 2019
Tried it yesterday without the special truffe mustard and it was still a hit!
Mark P. October 18, 2017
Replace the milk with evaporated Milk. No Flour needed if you do that and the result is significantly more creamy. I also use 2 TBSP of Habenero Crema.
Lesley April 25, 2017
If I want to make this ahead of time and reheat, at what temperature and for how long should I reheat it?
Samantha W. April 27, 2017
Try 200-250F at 20 minutes to reheat it - or you could assemble everything ahead of time, store in the fridge, and then bake it off day of!
DAVILCHICK January 22, 2017
crazy, stupid good. NOTHING LEFTOVER. wow. definitely making this again and again.
Carolyn January 21, 2017
Oh yes. I've made ahead and reheated. It freezes well also. Great recipe.
DAVILCHICK January 21, 2017
Any chance I can make this ahead and just reheat?
Sarah G. November 24, 2016
I made this for thanksgiving and it was off the chain!! I used half truffle pate (ground truffles in oil) and half whole seed Dijon. Fancy and delicious!
Carolyn November 21, 2016
Hi Samantha,
Thanks for the tip ! It worked. I made 1/2 the recipe - it was just for my husband and I - I added approx 2 tsp. of truffle oil to the Dijon and it was perfect. A great recipe. Thanks again !
Ale M. November 21, 2016
Hi everyone!

I tried the recipe yesterday and it was a total succes at home. Everyone loved it and said it was one of the best Mac&cheese they had ever had!
Samantha W. November 21, 2016
So glad you liked it!
Carolyn November 21, 2016
Thanks for replying so quickly too !
Carolyn November 21, 2016
Thanks, I'll let you know.
Carolyn November 20, 2016
I can't get that particular mustard in Canada. Would you suggest substituting with Dijon and truffle salt or truffle oil ?
Thanks !
Samantha W. November 21, 2016
Hi Carolyn! I'd suggest stirring in a little truffle oil to some dijon mustard before adding it to the dairy mixture. You'd probably want to go light on the oil at first so it's not too overpowering. Let me know how it turns out!