Appetizers
Del Frisco's truffle mac and cheese delivers restaurant-quality indulgence with every bite, and I've perfected the technique to bring that signature buttery, truffle-infused richness home. The secret lies in a velvety cheese sauce that's been elevated with truffle oil, creating depth that transforms ordinary mac and cheese into something extraordinary.
This recipe captures the essence of their signature dish—creamy, decadent, and impossible to resist.
What sets this apart is the precise method: a roux-based cheese sauce that's been enriched with heavy cream and sharp cheddar, finished with just the right amount of truffle oil for that signature aroma.
The pasta is cooked al dente to maintain its structure, while a golden breadcrumb topping adds both texture and visual appeal. Every element comes together to create a dish that's both impressive and comforting.
The result is a mac and cheese with a perfectly balanced texture—creamy yet firm, with a crispy breadcrumb topping that adds a satisfying contrast. The truffle oil infuses the entire dish with its distinctive earthy aroma, making each bite feel like a taste of fine dining.
This recipe delivers on the promise of restaurant-quality comfort food without the hefty price tag.
Perfect for special occasions or when you want to elevate a simple dinner into something memorable. The technique is straightforward, but the results are undeniably impressive. Let's get started on creating this luxurious truffle mac and cheese at home.
Ingredients for del frisco's truffle mac and cheese
Master these ingredients to recreate Del Frisco's signature truffle mac and cheese at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Dried, high-quality pasta |
| Unsalted Butter 🧈 | ¾ cup | European-style preferred |
| All-Purpose Flour 🌾 | ¼ cup | White, bleached preferred |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, aged 6+ months |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat, 36% minimum |
| Whole Milk 🥛 | ½ cup | 3.25% minimum fat |
| Truffle Oil 🍄 | 1 tbsp | White truffle, 100% pure |
| Garlic Cloves 🧄 | 4 cloves | Fresh, peeled, minced |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely ground |
| Panko Breadcrumbs 🍞 | ½ cup | Japanese-style preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For breadcrumb topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, aged |
| Fresh Thyme Leaves 🌿 | ¼ tsp | Chopped, for garnish |
The cheese sauce's foundation begins with European-style unsalted butter—its higher fat content (82-84%) creates the velvety texture essential for this dish. For the roux, all-purpose flour must be white and bleached; cake flour creates a gummy sauce. Sharp white cheddar aged six months or longer provides the necessary tang to balance the richness. I recommend Cabot or Tillamook for their consistent sharpness. Truffle oil is non-negotiable—Artisan Truffle Co. or La Tourangelle deliver authentic white truffle flavor without overpowering. The garlic cloves should be fresh, never jarred, as their potency directly impacts the sauce's depth.
No white truffle oil? Black truffle oil works in a pinch, though it carries a stronger aroma. Substituting Gruyère for cheddar (1:1 ratio) adds nutty complexity but requires extra milk to prevent graininess. Panko breadcrumbs create the signature crispy topping—Japanese-style stays crunchier than Italian. For the roux, never rush the cooking—properly developed roux is the difference between creamy and clumpy. The fresh thyme leaves are optional but add a sophisticated herbal note that complements the truffle. Diamond Crystal kosher salt dissolves completely, unlike table salt which can create graininess in the sauce.
Store uncooked pasta in an airtight container for up to 6 months. Once cooked, the macaroni keeps 3 days in the fridge, though the texture degrades after 24 hours. The cheese sauce can be made ahead and reheated gently with a splash of milk to restore creaminess. For the breadcrumb topping, toast it immediately before serving to maintain crispness. Truffle oil should be refrigerated after opening and used within 3 months—its delicate aroma dissipates quickly. Portion into ramekins for individual servings that reheat beautifully.
Why You'll Love This Recipe
- No-Sauce Struggle: I swear by this recipe because it actually works—no clumpy roux disasters here. The butter and flour melt into a velvety base while you boil the pasta, and by the time the elbows are al dente, the cheese is already dissolving into something dangerously smooth.
- Truffle Magic: That sharp white cheddar and heavy cream combo? It’s already rich, but the truffle oil (even a little goes far) turns it from "comfort food" to "I’d eat this every night." The aroma alone makes my kitchen smell like a fancy restaurant—no fancy skills required.
- Leftovers That Beg: Between us, this mac reheats like a dream. Cold? Still creamy. Warm? Even better. I make a double batch because my kids will fight over the last piece, and honestly, I don’t blame them—it’s the kind of dish that tastes just as good the third time around.
- Pantry Staple Power: Five ingredients, zero weird substitutions. If you’ve got butter, flour, and cheese in your fridge, you’ve got this. It’s my go-to for game day, lazy Sundays, or when I’m too tired to think—but still want something that feels special. (Yes, even on a Tuesday night.)
Step-by-step instructions for Del Frisco's truffle mac and cheese
Master this luxurious mac and cheese with velvety sauce and aromatic truffle notes.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add the 1.5 lbs elbow macaroni. Season the water generously with 1 tsp of the diamond crystal kosher salt—it should taste like seawater. Stir once to prevent sticking, then cook until al dente according to package instructions (typically 8-10 minutes). The pasta should have a slight bite with a white center when bitten.
Before draining, reserve 1 cup of pasta water in a measuring cup. This starchy liquid is essential for creating a silky sauce later. Drain the pasta thoroughly but keep it warm—you'll be combining it with the sauce immediately. I always use a colander with large holes to prevent breaking the elbow shapes.
Prepare the Luxurious Truffle Cheese Sauce
In a large, heavy-bottomed pot, melt the 0.75 cup unsalted butter over medium heat until foaming. Whisk in the 0.25 cup all-purpose flour to form a roux, cooking for 2-3 minutes until golden brown and nutty-smelling. This step is crucial—it develops the sauce's depth of flavor and removes any raw flour taste.
Gradually whisk in the 1.5 cups heavy cream and 0.5 cup whole milk, ensuring no lumps form. Add the 2 cups sharp white cheddar cheese and stir constantly until fully melted and smooth. Remove from heat and stir in the 1 tbsp truffle oil and remaining 0.5 tsp diamond crystal kosher salt. The sauce should be rich, glossy, and have a delicate truffle aroma.
Combine Pasta and Sauce
Add the drained elbow macaroni to the cheese sauce, tossing gently with tongs to coat each piece evenly. If the sauce appears too thick, add reserved pasta water 2 tbsp at a time until it reaches a creamy, clingy consistency. The sauce should coat the back of a spoon but still be pourable. I like to work quickly here—this is when the sauce reaches its peak texture.
Transfer the macaroni to a serving dish and cover with foil to prevent a skin from forming. Let it rest for 5 minutes while you prepare the breadcrumb topping. This resting period allows the flavors to meld and the sauce to thicken slightly, creating the perfect balance of creaminess and texture.
Create the Crispy Breadcrumb Topping
Preheat your oven to 375°F. In a small bowl, combine the 0.5 cup panko breadcrumbs, 0.25 cup freshly grated parmesan cheese, 2 tbsp extra-virgin olive oil, and 0.25 tsp chopped fresh thyme leaves. Mix until evenly coated—you should see golden crumbs with olive oil glistening throughout. The thyme adds a subtle herbal note that complements the richness.
Spread the breadcrumb mixture evenly over the macaroni, pressing down gently to ensure good contact with the sauce. Bake for 8-10 minutes until the topping is golden brown and crispy. Watch carefully—it burns quickly but should be crisp enough to stand up to a spoon when ready. The aroma at this stage is pure comfort food magic.
Finish with Garlic and Serve Immediately
While the macaroni bakes, mince the 4 garlic cloves and set aside. Immediately after removing from the oven, sprinkle the minced garlic evenly over the top. The residual heat will infuse the garlic flavor without burning it. Let the dish rest for 2 minutes to allow the garlic to meld with the cheese sauce.
Serve the truffle mac and cheese in individual portions, garnished with an additional sprinkle of freshly ground black pepper. The contrast between the creamy, truffle-infused sauce and the crispy breadcrumb topping creates the perfect textural experience. Each bite should deliver rich cheddar, buttery pasta, and that luxurious truffle aroma that makes this dish truly special.
Pro Tips For Making Del Frisco'S Truffle Mac And Cheese
- Cook Pasta Until Al Dente: The macaroni should have a slight bite—test it at 60 seconds less than package instructions. Overcooked noodles turn to mush in the creamy sauce, and you’ll end up with a sad, gluey mess instead of that perfect chewy texture Del Frisco’s nails. Trust me, I’ve learned this the hard way with a pot of sad, limp pasta.
- Grate Cheese Fresh: Pre-shredded cheddar is coated in anti-caking agents that make the sauce grainy and clumpy. Grab a box of sharp white cheddar, toss it in the freezer for 10 minutes to firm up, then grate it yourself—it melts smoother and adds that rich, gooey depth the recipe counts on.
- Whisk the Roux Relentlessly: When you’re cooking the butter and flour into a roux, don’t just stir—whisk like you’re trying to win a prize. A smooth, pale roux (not brown) is non-negotiable here. I used to rush it, and the sauce would taste raw or floury. Take the extra 30 seconds; your taste buds will notice.
- Temper the Cream Slowly: Pour the heavy cream into the roux gradually, a splash at a time, while whisking like your life depends on it. Dumping it all in at once can scramble the cream and turn your sauce into a sad, lumpy disaster. If it curdles, you’re starting over—so pace yourself.
Perfect pairings for this dish
Wine Pairings
For this decadent truffle mac and cheese, I recommend a Chardonnay with 12-14% alcohol—specifically a California or Burgundy-style with buttery notes to complement the dish's richness. A Meursault from Burgundy or Kendall-Jackson Vintner's Reserve from California provides the perfect balance of creaminess and acidity.
The truffle's earthy aroma pairs beautifully with the wine's stone fruit and vanilla undertones. 🍷
Craft Beer Options
A Belgian-style witbier like Hoegaarden or Stella Artois cuts through the richness with its citrusy notes and effervescence. For a bolder option, try a honey brown ale—Allagash Brown delivers caramel and toasted malt flavors that harmonize with the cheese sauce.
Avoid heavy stouts or IPAs, as their bitterness can clash with the dish's creamy texture. 🍺
Side Dish Harmony
Serve with a simple arugula salad tossed in lemon vinaigrette—the peppery bite refreshes your palate between rich bites. I also recommend garlic-roasted Brussels sprouts with a sprinkle of balsamic glaze for a sophisticated contrast. Both sides enhance the truffle mac and cheese without overpowering its luxurious profile. 🥗
Bread Service
Offer a crusty baguette or sourdough on the side for soaking up any extra sauce. The crunchy texture contrasts beautifully with the creamy mac and cheese. I like to toast the bread lightly and serve it warm—it becomes the perfect vehicle for those last delicious bites. 🍞
Dessert Pairings
End the meal with a dark chocolate dessert like chocolate-dipped strawberries or espresso tiramisu to complement the truffle's earthy notes. The bitterness of dark chocolate balances the richness of the mac and cheese, creating a cohesive dining experience. 🍫
Truffle-Inspired Garnishes
For an elevated touch, garnish with edible truffle shavings or a drizzle of truffle-infused honey before serving. The visual and aromatic appeal adds a restaurant-quality finish that ties everything together. A sprinkle of fresh thyme enhances the herbal notes without overpowering the dish. ✨
Nutrition facts
Frequently asked questions
Why does this recipe use elbow macaroni instead of penne?
The elbow shape is key for capturing the creamy sauce—its nooks and crannies hold the rich truffle cheese mixture perfectly. Penne would work, but elbow macaroni delivers that signature restaurant texture where every bite is packed with flavor. The al dente quality also helps maintain structure when tossed with the velvety sauce.
Can I make this ahead of time?
Assemble the macaroni and cheese sauce (without the breadcrumb topping) up to 24 hours ahead. Store in an airtight container, then reheat gently in the oven at 350°F for 15 minutes. Add the breadcrumb topping fresh to keep it crispy. The truffle aroma actually intensifies when reheated, making it even more delicious the next day.
What if I don't have white truffle oil?
Black truffle oil works in a pinch, though it has a stronger aroma. Use ½ teaspoon instead of the full tablespoon to avoid overpowering the dish. For a non-truffle alternative, try 1 teaspoon of high-quality olive oil infused with garlic and thyme—it won't replicate the truffle but adds depth. The key is balancing the richness with something aromatic.
How do I prevent the breadcrumb topping from getting soggy?
Toast the breadcrumbs in a dry pan for 2-3 minutes before mixing with olive oil and parmesan. This removes any moisture first. Also, spread them evenly and press gently so they make direct contact with the sauce. Bake at 375°F until golden brown—don't overbake or they'll burn. Serve immediately to maintain crispness.
Can I make this vegetarian?
This recipe is already vegetarian! The only animal products are dairy and butter. For a vegan version, substitute the butter with vegan butter, use nutritional yeast instead of parmesan, and ensure your truffle oil is vegan-certified. The technique remains identical—just check all ingredient labels for plant-based alternatives.