Creamy mac and cheese soup with truffle oil, cheddar, Gruyère, and crispy breadcrumbs for rich comfort.
# What You'll Need:
→ Pasta
01 - 1 cup elbow macaroni or small pasta shells
→ Dairy
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 3 cups whole milk
05 - 1 cup heavy cream
06 - 2 cups shredded sharp cheddar cheese
07 - 1/2 cup shredded Gruyère cheese
08 - 1/2 cup shredded Parmesan cheese
→ Truffle Flavor
09 - 1 tablespoon truffle oil, plus more for drizzling
10 - 1 teaspoon truffle salt or regular salt, to taste
→ Seasonings
11 - 1/2 teaspoon ground black pepper
12 - 1/4 teaspoon smoked paprika
13 - Pinch of ground nutmeg
→ Garnish
14 - 1/4 cup toasted panko breadcrumbs
15 - 2 tablespoons chopped chives
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain well and set aside.
02 - Melt butter in a large pot over medium heat. Add the flour and whisk continuously for 1 to 2 minutes to develop a pale roux.
03 - Gradually pour in whole milk and heavy cream, whisking constantly to prevent lumps. Simmer for 3 to 4 minutes until the base slightly thickens.
04 - Lower heat. Stir in shredded cheddar, Gruyère, and Parmesan, mixing until melted and the soup is silky smooth.
05 - Blend in truffle oil, truffle salt, black pepper, smoked paprika, and nutmeg. Taste and adjust seasoning if needed.
06 - Stir the cooked pasta into the cheese soup. Gently warm for 2 to 3 minutes until the macaroni is heated through.
07 - Ladle the hot soup into bowls. Garnish with a drizzle of truffle oil, toasted panko breadcrumbs, and chopped chives as desired. Serve immediately.
