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Truffled Mac & Cheese


  • 1 cup good breadcrumbs ( fresh is best)
  • ½ cup freshly grated Parmigiano Reggiano cheese
  • 3 tbsp. O&CO. White Truffle Olive Oil, divided
  • 2 tbsp. unsalted butter, plus extra for buttering the dish
  • 1 tbsp. unsalted butter, melted
  • 2 tbsp. all purpose flour
  • 2 cups half and half
  • ¼ lb. grated Swiss cheese
  • ¼ lb. grated Fontina cheese
  • ¼ lb. grated Cheddar cheese
  • O&CO. Fleur de Sel  (salt)
  • Freshly ground black pepper
  • 1 lb. elbow macaroni


  • Preheat oven to 375.  Bring a large pot of  lightly salted water to a boil.
  • In a small bowl, mix breadcrumbs, 1 tbsp. melted butter and 1 tbsp. white truffle olive oil. Set aside.
  • In a large, heavy saucepan, melt 2 tbsp. butter over medium heat. 
  • Add the flour and whisk for 3 minutes, or until the mixture is thoroughly combined and forms a thick paste.
  • Whisk in the half and half slowly and bring to a simmer. Cook for 4 minutes.
  • Stir in Swiss, Cheddar and Fontina cheese, stirring until melted. Add remaining white truffle oil and add salt and pepper to taste.
  • Add pasta to boiling water and cook according to package directions. Drain well.
  • Add half the pasta to the cheese mixture and stir well. Add more pasta to mixture to create the desired pasta to sauce ratio, according to your preference.
  • Butter a 2 qt. baking dish and pour pasta into dish.
  • Top with breadcrumb mixture and bake for 25-30 minutes until casserole is bubbly and breadcrumbs are golden brown.