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Dinner · Part 1 of 3: Ingredients

Truffle Four Cheese Mac with Crispy Panko Cauliflower

By Clara Weller ·

Golden, bubbly truffle mac and cheese with crispy panko and roasted cauliflower in a cast iron skillet.
Prep
Cook
Total
Serves
6

This truffle four cheese mac with crispy panko cauliflower brings together roasted cauliflower, cavatappi pasta, and a rich truffle cheese sauce in one cast iron skillet.

Topped with extra cheese and buttery panko, then broiled until golden, it's a comforting dinner with a crunchy, savory crust. The recipe comes together in about an hour and is perfect for a cozy weeknight meal or a special side dish.

Macaroni and cheese gets an upgrade with roasted cauliflower and a quartet of cheeses. The cauliflower adds a nutty, caramelized flavor that pairs beautifully with the truffle oil and the creamy cheese sauce.

A panko topping broiled to a golden crisp gives every bite a satisfying crunch. This skillet dish is hearty enough to serve as a main course, but it also works as a show-stopping side for gatherings.

Ingredients

Makes 6 servings · serves 6
  • 1 head cauliflower, cut into bite-sized florets
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz cavatappi pasta
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 tsp truffle oil
  • 1 cup shredded gruyere cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup panko breadcrumbs
  • 2 tbsp sliced fresh chives
Contains: gluten, milk

Why this recipe works

Roasting the cauliflower before adding it to the mac brings out its natural sweetness and gives it a tender texture that holds up well in the creamy sauce. The high heat caramelizes the edges, adding a subtle depth that complements the truffle and cheese.

Ready to start cooking right away?📖 Jump to Part 2 — Step-by-Step Method →

Using a cast iron skillet allows the dish to go from stovetop to broiler seamlessly.

The even heat distribution helps the cheese sauce stay smooth, and the skillet retains heat well, keeping the dish warm at the table. The panko topping broils quickly, creating a crunchy contrast to the creamy pasta.

Notes and substitutions

The four-cheese blend of gruyere, sharp cheddar, parmesan, and mozzarella provides a balance of nutty, sharp, salty, and stretchy qualities.

Gruyere melts exceptionally well, while cheddar brings flavor, parmesan adds a salty kick, and mozzarella gives that desirable cheese pull.

Cavatappi is a great choice because its ridges hold onto the sauce. If you prefer, use any short pasta shape. For the best texture, shred the cheeses yourself rather than buying pre-shredded bags, which often contain anti-caking agents that can make the sauce grainy.

  • cavatappi: Any short pasta like elbow macaroni, shells, or fusilli works well.
  • gruyere: Use Swiss cheese or white cheddar for a similar nutty flavor.
  • truffle oil: Omit it or use a few drops of truffle-infused hot sauce for a different kick.
  • panko: Regular breadcrumbs or crushed crackers can replace panko, but the texture will be less crunchy.

Equipment

  • Box grater
  • Large pot
  • Colander
  • Cast iron skillet (12-inch)
  • Whisk
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board

Coming up in Part 2: the method

  1. Roast and Prep · 2 stepsPrepare the cauliflower and pasta · Grate the cheeses and slice the chives
  2. Make the Sauce and Combine · 3 stepsMake the truffle cheese sauce · Combine pasta and cauliflower with sauce · Top with cheese and panko
  3. Broil and Serve · 2 stepsBroil until golden · Garnish and serve

Up next · Part 2 of 3

7 steps · 35 min of cooking · what to look for at each stage

Step-by-step instructions (Part 2)