La Rustichella Truffle Macaroni and Cheese



La Rustichella Truffle Macaroni and Cheese
by Gloria Kobrin of
Kosher by Gloria

My love for truffles began when I was a child and my parents began taking us to fancy restaurants both in NYC and abroad. I was enthralled with their “umami”- not a word I had heard of back then. Truffles are expensive! I was so excited when Crafted Kosher sent me La Rustichella Truffle oil. Just a few drops in my Mac ‘n Cheese and I am transported to another world while sitting in my own kitchen. I know you’ll love it as much as I do.


  • 4-6 Servings

Cook time:

  • 55 mins



  • 1 6 quart pot
  • 1 colander
  • 1 large skillet
  • 1 whisk
  • 1 13x9x2 oven to table baking dish sprayed or greased with oil/butter


  1. I recommend white cheddar cheese because I find it less greasy when it melts and also easier to digest.
  2. Whole milk makes a creamier sauce; but you can certainly substitute 1% or 2 % milk if you prefer.
  3. With the cost of truffles in the stratosphere, I rarely add them to this recipe. I save that for a very special occasion.


  1. Preheat oven to: 375° F
  2. Mix flour with dry mustard and pepper. Set aside. Melt butter in skillet over low heat. Add flour mixture all at once and whisk briskly to form a paste. Add milk slowly, whisking gently, as you create a smooth white sauce. Remove from heat and stir in shredded cheese until it has completely melted.
  3. Add Truffle Oil. Stir well. Taste. Add more, drop by drop, until you're happy with the flavor. Spoon macaroni into prepared baking pan. Sprinkle Panko all over the top. Bake for 35-45 minutes or until the Panko has browned and the cheese in bubbling. Serve hot with a beautiful salad.

Buy La Rustichella Truffle Oil         Buy Pasta Here                      Buy Cheese HERE



See more recipes by Kosher by Gloria HERE

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  • Chana Stern
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