Mac and Cheese with Bacon and Truffle

Mac and Cheese with Bacon and Truffle

Mac and Cheese with Bacon and Truffle

Mac and Cheese with Bacon and Truffle

Every one likes Mac and Cheese, it's tasty, filling, easy to make and everyone loves it.
This version of Mac and Cheese with Bacon and Truffle lifts the dish to new heights.

Truffle oil can be expensive to buy especially if you get the undiluted type but a little goes a long way in terms of flavour, so a small bottle should be long lasting investment. 

The addition of truffle oil to this classic dish brings a deep earthy nuttiness enhancing the zesty flavours from the cheese.
I prefer to use an aged or vintage cheddar for this but Gruyere or Emmenthal will work just as well if you're looking for something different.

It is a rich dish so I usually serve it with something healthy to balance it out a bit but it's a perfect snack or a small portion can be a starter.


This recipe is adapted from one I found and adapted on the Tillamook Cheese website.



Mac and Cheese with Bacon and Truffle
Mac and Cheese with Bacon and Truffle

Recipe for 4 large snack size portions or 6 starter size portions

8 oz Dry Macaroni
12 oz grated Mature Cheddar Cheese (or Gruyere for something different)
3 oz dry Breadcrumbs
1 tbsp Truffle Oil
1 tbsp Olive Oil
250 g uncooked, chopped Smoked Bacon Pieces
3 tbsp finely chopped Onion
1 tbsp finely chopped Garlic
¼ tsp dried Thyme
2 tbsp Plain Flour
375 ml Milk

Salt and Pepper for seasoning
Chopped Fresh Parsley for garnish


The Mix: 

Mix Breadcrumbs and 3 oz Cheese together in a bowl and put to one side - this is the topping
Cook Macaroni in large pan of boiling water until just cooked, strain and return to pan
Add Truffle oil to Macaroni and stir until combined

Put Olive Oil into a medium sized saucepan and heat through
Add Bacon bits and cook over a medium heat until just turning brown
Turn heat to low then add Onion, Garlic and Thyme - cook for 5 minutes
Add Flour to mixture and stir in
Gradually add milk, stirring continually until sauce thickens and there are no lumps - you may have to turn the heat up a bit
Bring the sauce to a gentle boil then simmer on a low-ish heat for 5 minutes - stirring occaisionally
Add remeinder of cheese and stir until cheese has melted
Taste and season with S&P if necessary

Turn oven on to 180c (160c fan assisted)
Add sauce to pasta and gently mix together until totally combined
Pour pasta mix into a deep baking dish and cover with breadcrumb/cheese mixture
Place dish into oven for approx. 15 mins or until the top is golden and crispy and the mixture is bubbling

Serve with a simple spinach salad topped with ripe cherry tomatoes and roasted walnuts

TIP: If you are planning to eat this at a later time then make the dish/sauce a tad runnier as the Macaroni will absorb the liquid resulting in a dry Mac and Cheese if not.





Drink This: 

A Full Bodied New World Chardonnay


The Sommelier Chef - New World Chardonnay

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