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Nov 13, 2012 12:36 PM

Cheese type for white truffle mac & cheese?

I'm making a mac & cheese with white truffle oil for a dinner party this weekend and am looking for a white cheese that is a good melter and won't compete with the truffle. I see many recipes call for sharp cheddar but I was afraid that would be too sharp -- I'm thinking earthier for the truffle flavor. I made a trial run with just parmigiano reggiano and it was delicious but not creamy enough. Any suggestions? (As far as flavor goes, Midnight Moon from Cypress Grove is the perfect cheese, but not sure if it melts well....)

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  1. making mac and cheese and dinner party - I don't know that I have seen these terms in the same sentence before.

    Use what ever cheese you want. I haven't found that using truffle oil is a particularly effective flavor tool so I wouldn't modify ingredients to accomodate it.

    3 Replies
    1. re: FrankJBN

      Thread hi-jack.........

      Reminded me of this post on Serious Eats. I hate the artificial stuff too.

      "...truffle oil isn't even made from truffles. It's made from an organic compound called 2,4-Dithiapentane—derived either naturally or from a petroleum base—mixed together with olive oil."


      "Comparing truffle oil to real truffles is like comparing sniffing dirty underwear to having sex."

      1. re: thegforceny

        Hubby says sniffing dirty underwear to some people IS having sex.


        1. re: thegforceny

          Depends on the truffle oil and where it's from.

      2. I would try a mixture including fontina, parmigiano and maybe a little gruyere. Fontina is the best melter around but the flavor is mild, so you'd probably want some other cheeses with a little more flavor to them.

        2 Replies
        1. re: biondanonima

          Thanks, biondanonima, for the first useful reply to this thread -- my party was actually last week and I ended up using 1/3 gruyere for meltyness, 1/3 Midnight Moon for savory flavor, and 1/3 Parmigiano-Reggiano. Made the mac & cheese on the stovetop (stirring the truffle oil into the bechamel/cheese sauce with fresh chopped herbs and the pasta), then scooped into a baking dish and topped with panko and more parmesan and broiled just until golden/crunchy on top. It was the absolute hit of the party.

        2. The original comment has been removed
          1. Gruyere, white cheddar, and parm.

            2 Replies
            1. re: FoodChic

              That's what I'd use too but prolly cheap out with compte since truffles mask the cheese so much.

              1. re: FoodChic

                Those are what I use. I probably wouldn't bother with truffle oil.