If you’ve been following The Dining Traveler for a while, you know I love Thanksgiving. I meticulously design my menu yearly, adding old favorites like my pavochon, arroz con gandules, and truffle mac and cheese and experimenting with new veggie side dishes. This dish is always a guest favorite; I always receive texts requesting the recipe the day after the party. I finally sat down, wrote the recipe, and made a how-to video. Here are my tips:

An Elevated Mac and Cheese Experience

Made with truffle shavings, gruyere, and high-quality cheddar, this is not your average mac and cheese. It’s a luxurious dish of creamy, cheesy goodness infused with the earthy aroma of truffles.

I call it my VIP Thanksgiving side dish because although the ingredients can add up in price, I love to make it for my favorite people. I started making the truffle mac and cheese the first time I lived in Brussels and began to buy Gruyère AOP cheese. I love mixing it with a good-quality sharp cheddar as the flavors complement each other very well.

Simple Recipe with Luxurious Touches

I use a mix of truffle shavings and truffle-infused olive oil to give the dish that rich, earthy flavor. A tablespoon of black truffle zest and truffle-infused oil will do the trick. Every truffle zest and oil is made differently, so start with the tablespoon and adjust to taste.

Tips for a Delicious Truffle Mac and Cheese

• Don’t overcook the pasta! Slightly undercooking it ensures the perfect texture after baking. I love to use La Molisana pasta, but any good-quality pasta will do.
• Use quality cheese. The flavor of your truffle mac and cheese hinges on the cheese you choose. Opt for a good-quality cheddar and a young Gruyère AOP for a smoother melt and richer flavor.
• Embrace the truffle. Grated truffle adds an earthy depth, while truffle oil enhances the aroma. Don’t be shy, but if you don’t cook with truffles often, start small and add more to taste.

This Truffle Mac and Cheese Recipe is a Holiday Must-Have

Print Recipe

Made with truffle shavings, gruyere, and high-quality cheddar, this truffle mac n cheese is not your average mac and cheese. 

• Total Time: 45 minutes
• Yield: 8 Servings

Ingredients

• 1 500g package of macaroni-style pasta
• 4 tbsp (60g) butter
• 4 tbsp of all-purpose flour
• 2 cups (475 ml) heavy cream
• 2 cups (475 ml) whole milk
• 1 tbsp (17g) truffle zest/shavings
• Salt and Pepper to taste (around 1 tsp each)
• 250g (around 2 cups) of grated young Gruyere AOP cheese
• 250g (around 2 cups) of grated aged Cheddar

 

• 50g of finely grated parmesan (optional)

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Instructions

Cook the Pasta: Cook the pasta according to package directions, but reduce the cooking time by 2 minutes. This prevents it from becoming mushy when baked. Drain the pasta and set aside.

Make the Roux: Melt the butter in a saucepan over medium-low heat. Once melted, whisk in the flour until a smooth paste forms.

Create the Sauce: Gradually whisk in the heavy cream and whole milk until the sauce is smooth and lump-free.

Infuse with Truffle: Stir in the truffle zest/shavings, salt, and pepper. Allow the sauce to simmer over medium heat for 5-6 minutes or until it thickens.

Add the Cheese: Remove the sauce from the heat and stir in the grated Gruyere and cheddar cheese. Mix until the cheese is completely melted and the sauce is smooth. Add the truffle oil.

Combine with Pasta: Add the cooked and drained pasta to the cheese sauce. Stir well, ensuring all the pasta is coated. Sprinkle the parmesan cheese on top

Bake to Perfection: Transfer the mac and cheese to a baking dish. Sprinkle the top with the grated parmesan cheese (optional). Bake in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 15-20 minutes, or until golden brown and bubbly.

Serve and Enjoy: Let the mac and cheese cool slightly before serving. Enjoy the creamy, cheesy, truffle-infused goodness!

• Author: Jessica van Dop DeJesus
• Prep Time: 15 Minutes
• Cook Time: 30
• Category: Side Dishes
• Cuisine: American
• Diet: Vegetarian

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My first Thanksgiving party in Brussels, 2009

Fast forward to 2009. I was living in Brussels and had already spent a few Thanksgivings there. I never had a plan and always ended up feeling sad and missing my family. That year, I decided to take matters into my own hands and recreate the magic of Okinawa but with my new family of expats.  I decided to make a menu that merged all of my influences: American, European, and Puerto Rican. There were always arroz con gandules, a big Butterball, stuffing made with baguette from my favorite boulanger, Gaudron, and cranberry sauce made with Kriek (a Belgian cherry beer). Tip: Although I got my turkey on base, I’m aware you can order your turkey from butchers in Brussels such as Jack O’Shea.

Serving the Arroz con Gandules

Some of my expat friends had very little awareness of what Thanksgiving meant for us Americans. It was great to share that experience with them.  Once they experienced one, they kept on coming!  I also made it a point for us to share our gratitude before we dug into the turkey.  I was grateful to have great friends who became my second family abroad. Expat Tip: When moving to a new country, enroll in a class, club, or a sport to meet other like minded people. 

Friends Digging in, 2010

My last three years in Brussels I had some amazing Thanksgiving parties.  The prosecco flowed freely, we ate, dance, and sang until the wee hours (in 2011 the cops were called to my apartment). Food was shared, new friendships were made, and if I recall, a new relationship as well. We had a room filled with people from Belgium, Venezuela, New Zealand, Peru, Germany, Congo, among other countries. Although an unlikely bunch, food brought us together.

Post Dinner Singing and Dancing

The expat life is pretty amazing when you have the opportunity to live in a different country, travel, and meet interesting people. It can be lonely as well, especially during the holidays.  Sometimes we need to take matters into our own hands and create new traditions. Now that I am back in the United States and close to my family, I miss my parties in Brussels.

Sharing Thoughts on Gratitude, Thanksgiving 2011

Have you ever spent a holiday abroad? How do you celebrate?

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