Elevate your comfort food experience with Del Frisco’s exquisite truffle mac and cheese recipe. This luxurious twist on a familiar favorite marries the creamy goodness of traditional mac and cheese with the sophisticated flavors of high-quality truffle oil and melting Gruyere cheese.
Step by Step Guide to Making Del Frisco’s Famous Truffle Mac and Cheese
Step 1: Preparing the Sauce
- In a saucepan, heat olive oil over medium heat.
- Add diced shallots and chopped garlic, cooking until the garlic slightly browns.
- Pour in the heavy cream, bring to a boil, then simmer until the cream has reduced by about one-third.
- Stir in the Gruyere and Parmesan cheese. Season with salt and pepper to taste. Set aside.
Step 2: Cooking the Pasta
- In a large pot, bring 12 cups of water to a boil. Add 6 tablespoons of salt.
- Add the radiatore pasta, stirring occasionally to prevent sticking.
- Once the pasta is cooked al dente, strain it.
Step 3: Assembling the Dish
- Add the strained pasta to the sauce. Stir over low heat until well combined.
- Transfer the mixture to a 8×8 square gratin dish.
- Evenly sprinkle the top with bread crumbs.
Step 4: Baking
- Bake in a preheated 400°F (200°C) oven until the bread crumbs begin to brown.
- Remove from the oven and drizzle with high-quality truffle oil (preferably with actual truffle pieces).
Step 5: Serving
- Serve the truffle mac and cheese warm, perfect as a luxurious side dish or a main course.
Del Frisco’s Legendary Truffle Mac and Cheese Recipe
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Del Friscos Grilles legendary recipe. Creamy, cheesy, and intensely truffle-flavored.
Ingredients
- 1/4 cups (60 ml) diced shallots
- 1/4 cups (60 ml) chopped garlic
- 2 tbsp olive oil
- 3 cups (710 ml) heavy cream
- 4 oz (113 g) shredded Gruyere cheese
- 2 oz (57 g) grated Parmesan cheese
- White truffle oil
- 2 cups (473 ml) dry radiatore pasta
- 1/2 cups (118 ml) bread crumbs
- Salt and pepper
- 12 cups (2841 ml) water
- 6 tbsp salt
Instructions
- Preparing the Sauce
- In a saucepan, heat olive oil over medium heat. Add diced shallots and chopped garlic, cooking until the garlic slightly browns. Pour in the heavy cream, bring to a boil, then simmer until the cream has reduced by about one-third. Stir in the Gruyere and Parmesan cheese. Season with salt and pepper to taste. Set aside.
- Cooking the Pasta
- In a large pot, bring 12 cups of water to a boil. Add 6 tablespoons of salt. Add the radiatore pasta, stirring occasionally to prevent sticking. Once the pasta is cooked al dente, strain it.
- Assembling the Dish
- Add the strained pasta to the sauce. Stir over low heat until well combined. Transfer the mixture to an 8×8 square gratin dish. Evenly sprinkle the top with bread crumbs.
- Baking
- Bake in a preheated 400°F (204°C) oven until the bread crumbs begin to brown. Remove from the oven and drizzle with high-quality truffle oil.
- Serving
- Serve warm.
Notes
- For a richer truffle flavor, use fresh black truffle shavings in addition to truffle oil.
- To prevent a gummy texture, ensure the pasta is cooked al dente before adding it to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 2
- Protein: 15
- Cholesterol: 100
If you liked this, you are going to love these favorite Mac and Cheese recipes:
Creamy Lobster Gnocchi Mac and Cheese 
Baked Gruyere Mac and Cheese with Jalapeños
Creamy Butternut Squash Mac and Cheese
Ultimate Comfort Food: Mac and Cheese Pizza
Frequently Asked Questions
Can I use a different type of cheese instead of Gruyere?
While Gruyere is recommended for its melting properties and flavor, you can substitute it with a mix of fontina and mozzarella for a similar creamy texture.
How do I prevent the pasta from sticking together while cooking?
Ensure you stir the radiatore pasta occasionally while it cooks in the boiling salted water, which helps to keep it from sticking.
What type of truffle oil should I use for the best flavor?
Opt for a high-quality truffle oil that contains actual truffle pieces, as it enhances the overall flavor of the mac and cheese significantly.
truffle oil over mac?? game over.
There is no way this is not going on my Christmas table this year!
Really good recipe, not a huge truffle fan myself, but my husband absolutely loves it and he thought this was fantastic.
This was on my Thanksgiving menu yesterday and it was a massive hit. So delicious!
Wow! Such a rich flavor. I made it for dinner, and everyone went for seconds
Hello. It says to put in a 4×4 dish. Is that correct?
Great catch Robin, much appreciated. A 4×4 would be too small for the full batch, so either you use two of them or you use an 8×8. Sorry for the confusion and thank you again!
Truffles and gruyere Mac and cheese? Yes please! Delicious.
Right!!??
Thanks so much! I love this one too!
I think you can definitely freeze but before you bake and reheat – grate more cheese on top!
Best enjoyed fresh … as always!
My wife loves yours!! Can she freeze any left overs from your FW Sq. Store?
Thanks for re-opening!!!
Absolutely the best mac and cheese recipe…yummsie.
Hi rachel,
How are you? are you sure? I can see the recipe and link here!
Hi! Do you have the recipe for the Truffled Mac and Cheese from Del Frisco’s Grille? It was removed from the link provided :(
The recipe is provided in this article – happy cooking! :D
Absolutely delicious! Best Mac and Cheese ever! I am bit confused, tho, by the “Reduce by 1/3” instruction. Is that reduce the amount of sauce by 1/3? If so, what do you do with it later? Or is it reduce the heat by 1/3?
Hy Mary Ellen, you cook the sauce until it has been reduced by about 1/3. This makes it thicker and the flavors more intense.