Recipe

Truffle Mac and Cheese is the ultimate indulgence—creamy, cheesy pasta elevated with earthy truffle essence, baked to golden, bubbly perfection. This isn’t your childhood mac; it’s a gourmet dream with velvety sauce clinging to every noodle, crowned with a crispy cheese crust. The Geedel Rotary Cheese Grater is the secret weapon: uniform shreds in seconds create a silky melt, while sharp premium blades handle multiple cheeses safely. From weeknight upgrade to dinner party star, this dish delivers pure decadence.

Ingredients (Serves 6-8)

1 lb elbow macaroni (or cavatappi for extra sauce traps)

4 tbsp unsalted butter

¼ cup all-purpose flour

3 cups whole milk, warmed

1 cup heavy cream

2 tsp truffle oil (or 1 tbsp truffle butter)

1 tsp Dijon mustard

½ tsp garlic powder

Salt & white pepper to taste

2 cups sharp cheddar, coarsely shredded

1 ½ cups Gruyère, finely shredded

1 cup fontina, coarsely shredded

½ cup Parmesan, extra finely shredded (for topping)

1 cup panko breadcrumbs

2 tbsp melted butter

1 tsp truffle oil (optional drizzle)

Step-by-Step Instructions

Cook the Pasta

Boil macaroni in salted water until just al dente (slightly firm). Drain and set aside—undercooking prevents mushiness after baking.

Shred Cheese with Geedel (The Silky Foundation)

Attach the Coarse Shredding Blade (2-Blade Set) to your cheese grater hand crank—shred cheddar and fontina into fluffy piles in seconds. Switch to Fine Shredding Blade for Gruyère’s smooth melt. For the crown, use Extra Fine Shredding Blade (5-Blade Set) on Parmesan. The stable suction base locks tight, food pusher keeps hands safe—perfect for batch prep.

Make the Roux & Sauce

Melt butter in a large pot over medium heat. Whisk in flour and cook until golden. Gradually add warm milk and cream, whisking constantly until thickened. Stir in truffle oil, mustard, garlic powder, salt, and white pepper. Reduce heat.

Build the Cheese Sauce

Remove from heat. Fold in shredded cheddar, Gruyère, and fontina a handful at a time—stir until fully melted and glossy. Taste and adjust truffle oil. Toss in cooked pasta until evenly coated.

Assemble & Top

Pour mac into a greased 9x13 baking dish. Mix panko with melted butter and truffle oil; sprinkle over the top. Finish with a generous blanket of Geedel extra-fine Parmesan.

Bake to Golden Bliss

Preheat oven to 375°F (190°C). Bake until sauce bubbles and topping is deep golden. For extra crunch, broil for the final minute.

Serve

Let rest before scooping—this sets the creamy layers. Serve hot with a drizzle of truffle oil.

Tips and Variations

Make-Ahead: Assemble up to 24 hours ahead; cover and refrigerate. Bake cold (add 10-15 extra minutes).

Truffle Alternatives: Use fresh truffle shavings or truffle salt if oil is unavailable.

Protein Boost: Fold in lobster, bacon, or sautéed mushrooms before baking.

Crunch Upgrade: Use Geedel Crushing Blade (5-Blade Set) to grind toasted hazelnuts—mix into panko.

Gluten-Free: Swap pasta and use GF flour blend—same luxe texture.

Conclusion

Truffle Mac and Cheese is comfort food gone gourmet—creamy, earthy, and crowned with a crispy cheese halo, all made effortless by the cheese slicer. From uniform shreds in seconds to safe, stable prep, Geedel transforms this indulgence into a stress-free masterpiece. Whether it’s a cozy night in or a show-stopping side, one bite and you’re hooked.