Truffled mac and cheese from Dinner in French: My Recipes by Way of France (page 47) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on June 21, 2025

    She has 2 mac & cheese recipes (this one with suggested subs AND a variation) so I started with this cheese sauce using the gruyere and then (from the side note) subbed in aged cheddar + some pecorino for the truffled cheese, skipping the rest of the truffles. THEN I turned the page to her Gruyere & Roquefort variation, adding enough blue cheese to be able to taste without it being overpowering and following those instructions for the topping. This combo of 2 great recipes resulted in a mac & cheese that was both more complex than I usually make AND delicious.

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