Gluten-Free Truffle Mac & Cheese

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If you’re looking for a delicious recipe to impress your gluten-free guests or something to spice up your typical macaroni and cheese recipe, look no further. This gluten-free truffle mac & cheese recipe will blow you away. And it’s simple! 

Both of my sisters are gluten-free, so when it comes to cooking for them when they visit, I’m always looking to try something new and experiment. I will be the first to admit I’m not always the biggest fan of gluten-free alternatives, but when it comes to this recipe, you won’t be able to tell the difference.

You can easily make this “gluten-filled” by swapping the pasta, flour, and breadcrumbs, but the gluten-free versions are easily found at your local grocery store or even Target.

As for the truffle oil, I used a truffle infused olive oil from HomeGoods . That’s where I would recommend looking first! The olive oil I used is garlic infused, which I’d recommend if you’re a garlic fan (I picked this up at Costco).

For the milk, I used skim milk, since that’s what I had in the fridge. Any type of milk will do! 

When it comes to crisping the top, you can also bake this at 400 degrees Fahrenheit until the top is slightly browned, but personally I found this dries out the macaroni and cheese a bit. I like a creamier recipe, which is why I recommend broiling, but if you like yours less creamy, I’d recommend baking.

Try this recipe, and let me know how it works for you!

Ingredients:

Truffle Mac & Cheese

• 10 oz. gluten-free elbow noodles
• 2 tablespoons olive oil
• 2 tablespoons butter
• 0.5 cup onion (finely chopped)
• 2 garlic cloves
• 4 tablespoons gluten-free flour
• 3 cups milk
• 1.5 cups shredded mozzarella cheese
• 1.5 cups shredded fontina cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons truffle oil

Breadcrumb Topping

• 0.5 cup 4C gluten-free seasoned bread crumbs
• 0.25 cups shredded mozzarella cheese
• 0.25 cups shredded fontina cheese

Directions

First, boil a large pot of water, and add your gluten-free elbow noodles. Cook 2 minutes less than package directions.

In a small bowl, mix the breadcrumb topping ingredients, and set aside.

Next, heat a large skillet on medium-high heat. Once hot, add olive oil and butter. Once melted, add the onion, and cook for 1-2 minutes.

Add the garlic, stir and cook until fragrant (about 1 minute).

Then add gluten-free flour, stirring for about a minute.

Next, slowly add about half of the milk to the mixture while whisking. Once the sauce thickens and the remaining milk, and whisk until the sauce is lump-free.

Season the mixture with salt and pepper, adjusting based on desired taste. Add the cheese, and stir well until completely melted.

Finally, add the truffle flavored olive oil. Again, adjust based on taste.

Now, you’ll return back to the elbow noodles. After draining the pasta, add it to the cheese mixture. Make sure every elbow noodle is covered.

Add the truffle mac & cheese mixture to an oven-safe dish (I use pyrex baking dishes), flatten, and add the breadcrumb mixture to form a layer on top. Place the dish in the oven, broil on low to give the top a crunchy texture, and remove once golden brown. Be careful not to burn the top!