What is cheddar gruyere black truffle cheese?

It’s a semi-firm specialty cheese that blends the nuttiness of gruyere, the tang of cheddar, and the earthy aroma of real black truffle. It melts beautifully and is the star of this recipe. Look for it at specialty grocery stores or cheese counters.

Can I substitute beef tallow with something else?

You can use all butter if needed, and it will still be delicious. But if you can get your hands on beef tallow, do it — it adds a subtle savory richness that genuinely elevates the sauce in a way that’s hard to replicate.

Can I use pre-shredded cheese?

Technically yes, but freshly shredded cheese melts significantly smoother. Pre-shredded bags contain anti-caking agents that can make your sauce grainy. Grab a block and do a little arm workout — your sauce will thank you.

Why whole milk AND heavy cream? Can I use just one?

The combination is the secret. Whole milk alone can make the sauce feel a little thin, and all heavy cream gets very rich, very fast. The 3:1 ratio of whole milk to heavy cream is the sweet spot — creamy, coating, and perfectly balanced.

Why no panko topping?

Panko is great — but not everybody wants the crunch, especially my kids, so I always leave that out. Skipping it and going with a melted cheese layer under foil keeps the whole dish soft, gooey, and crowd-pleasing. If you do want a topping, feel free to add panko for the last 10-15 minutes uncovered.

Can I make this ahead of time?

Absolutely. Assemble the whole dish, cover it tightly, and refrigerate for up to 48 hours before baking. You may need to add a few extra minutes to the bake time straight from the fridge.

What pasta shape works best?

Cavatappi, elbow macaroni, or shells are all great choices — anything with ridges or curves to hold onto that gorgeous sauce. Cavatappi is a personal favorite for its extra cheese-grabbing power. 🧀

Why cover the mac and cheese with foil while baking?

Covering it with foil keeps the cheese melty and prevents the top from drying out or browning too much — so you get that soft, creamy, scoopable texture all the way through.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in the oven or microwave, adding a splash of milk to bring back that creamy texture.

Creamy Truffle Mac and Cheese Recipe with Beef Tallow

Creamy Baked Truffle Mac and Cheese with Beef Tallow

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This Creamy Truffle Mac and Cheese is the upgrade your comfort food cravings have been waiting for. A rich beef tallow and butter roux, a dreamy blend of whole milk and heavy cream, and a bold combo of cheddar gruyere black truffle cheese and sharp cheddar come together in one ridiculously gooey, baked pasta dish. Topped with a melty cheese layer and baked covered — no panko required.

Author: Ellen
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dinner, Lunch, Side Dish
Method: Baking, Stovetop
Cuisine: American
Diet: Omnivore

Ingredients

Units Scale

16 ounce package of pasta, cooked 2 minutes shy of al dente
3 tablespoons butter
3 tablespoon beef tallow
1/3 cup all purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon garlic granules
1 teaspoon onion powder
salt to taste (~1 teaspoon)
4 cups (16 ounces) sharp cheddar cheese, shredded
2 cups (8 ounces) truffle gruyere, shredded

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Instructions

Preheat oven to 350°F. Cook the pasta 2 minutes shy of al dente, according to the package instructions. Drain and set aside.
Melt butter and beef tallow in a stock pot over medium heat. Add flour and whisk for 1 minute until the roux turns golden and bubbly. Slowly whisk in the milk and heavy cream keeping the mixture smooth. Keep whisking until it just starts to bubble, about 3 minutes. Whisk in the garlic granules, onion powder and salt.
Add half the shredded cheese, about 3 cups. Using a silicone spatula, stir until cheese melts into the milk mixture. Turn the heat off. Set aside about 1 cup of cheese and add the remaining 2 cups of cheese to the milk mixture. Keep stirring until the mixture is creamy, smooth and thick.
Add the pasta to the milk/cheese mixture and stir until combined well. Pour the mac and cheese into a baking dish and top with the cup of shredded cheese you set aside.
Cover the baking dish with foil and bake for 35 to 40 minutes. Serve and enjoy!

Nutrition

Serving Size: 1 cup (~225 grams)
Calories: 541 kcal
Sugar: 5 g
Sodium: 608 g
Fat: 35 g
Saturated Fat: 20 g
Unsaturated Fat: 14 g
Trans Fat: 1 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 23 g
Cholesterol: 103 mg

Find it online: https://moderateposh.com/baked-truffle-mac-and-cheese-beef-tallow/