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Truffled Mac 'N' Cheese

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This truffled macaroni cheese offers a sophisticated twist on a classic vegetarian comfort food. By combining earthy shiitake and dried mushrooms with the subtle luxury of truffle oil, this dish develops a deep, savoury umami flavour that elevates it far beyond standard pasta bake. The addition of tangy goat's cheese and nutty Fontina creates a complex, silky sauce that coats the whole-wheat macaroni perfectly, while artichoke hearts provide a delicate texture and brightness.

Ideal for a weeknight treat or an impressive weekend dinner, this recipe balances indulgence with nutritious ingredients like steamed broccoli and fibre-rich whole-wheat pasta. The use of frozen artichokes and dried mushrooms makes it a convenient year-round option for home cooks looking for a restaurant-quality meal. Serve it piping hot for a satisfying, wholesome dinner that the whole family will appreciate.

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Ingredients for Truffled Mac 'N' Cheese

  • 60g (475ml ) dried mushrooms, any type

  • 240ml boiling water

  • 2 tablespoons truffle oil or olive oil

  • 3 tablespoons whole-wheat pastry flour

  • 1/2 teaspoons salt

  • 1/4 teaspoons freshly ground black pepper

  • 240ml skimmed milk

  • 110g shiitake mushrooms, stems discarded, caps thinly sliced

  • 120g grated Fontina cheese (about 60g

  • grate on a microplane)

  • 60g grated Parmesan

  • 30g goat cheese

  • 1 250g package frozen artichoke hearts, defrosted and roughly chopped

  • 170g dry, whole-wheat macaroni, cooked according to the package instructions

  • 1 head broccoli, cut into florets, stalk discarded, steamed

How to make Truffled Mac 'N' Cheese

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Rinse the dried mushrooms well under cold running water to remove dirt. Place in a small bowl along with 240ml boiling water. Allow to rest for 15 minutes, then drain, reserving 120ml the liquid.

Heat a large stockpot over medium heat. Add the truffle oil or olive oil, flour, salt, and black pepper. Cook 1 to 2 minutes, stirring often, until a thick paste forms. Reduce the heat to low, add half of the milk, and whisk well to create a soft paste. Whisk in the remaining milk and reserved mushroom liquid. Add the shiitakes and cook 2 to 3 minutes, stirring occasionally, until the mushrooms are soft and a thick mixture forms.

Add the Fontina, Parmesan, and goat cheese. Stir together well and cook 1 minute, until the cheese melts. Add the artichokes and cooked pasta. Stir well to coat. Serve immediately with the broccoli on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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