I love recreating steakhouse classics at home, and this Ruth’s Chris–style truffle mac and cheese is one of my favorite comfort dishes. It is incredibly creamy, rich, and indulgent, with a subtle truffle flavor that makes it feel special without being complicated. I like serving it as a luxurious side dish or enjoying it on its own when I want something truly satisfying.
Why You’ll Love This Recipe
I always come back to this recipe because it tastes just like something I would order at a high-end steakhouse. I like how smooth and velvety the cheese sauce turns out, and the truffle oil adds a deep, elegant flavor without overpowering the dish. I also appreciate that it is easy to prepare at home using simple ingredients, yet it feels fancy enough for holidays or special dinners.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 oz elbow macaroni or cavatappi pasta
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups whole milk, warmed
1 cup heavy cream
2 cups sharp white cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1/2 cup Parmesan cheese, finely grated
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 to 2 teaspoons truffle oil, to taste
Optional: chopped parsley or extra Parmesan for garnish
Directions
I start by bringing a large pot of salted water to a boil and cooking the pasta until just al dente. I drain it and set it aside while I prepare the sauce. In a saucepan over medium heat, I melt the butter, then whisk in the flour and cook it for about one minute until it looks smooth and slightly bubbly. I slowly pour in the warm milk and cream, whisking constantly until the mixture thickens.
Once the sauce is smooth, I lower the heat and stir in the cheddar, Gruyère, and Parmesan cheeses. I keep stirring until everything is melted and creamy, then season with salt, black pepper, and garlic powder. I finish by adding the truffle oil, tasting as I go so the flavor stays balanced. I fold the cooked pasta into the sauce until every piece is coated, then serve it hot.
Servings And Timing
I usually get about 4 to 6 servings from this recipe, depending on portion size. It takes me around 10 minutes to prep, 20 minutes to cook, and about 30 minutes total from start to finish.
Variations
I sometimes add sautéed mushrooms for an earthy twist that pairs beautifully with the truffle flavor. When I want extra richness, I mix in a bit of mascarpone or cream cheese. I also like topping it with buttered breadcrumbs and baking it briefly for a golden, crispy finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the stovetop over low heat and adding a splash of milk or cream to bring the sauce back to life. I stir gently until it is warm and creamy again.
FAQs
Can I use a different type of pasta?
I like elbow macaroni or cavatappi best, but I have also used shells or penne with great results.
Is truffle oil very strong?
I find truffle oil can be strong, so I always start with a small amount and add more gradually to taste.
Can I make this recipe ahead of time?
I sometimes make it a few hours ahead and reheat it gently before serving, adding a little milk if needed.
What cheese works best if I don’t have Gruyère?
I usually substitute Swiss or Fontina, which still give a nice melt and flavor.
Can I bake this mac and cheese?
I like baking it at 375°F for about 15 minutes if I want a lightly browned top, especially with breadcrumbs.
Conclusion
I enjoy this Ruth’s Chris truffle mac and cheese because it brings restaurant-quality flavor into my kitchen with minimal effort. It is rich, creamy, and comforting, making it perfect for special occasions or when I simply want to treat myself to something indulgent.
This Ruth’s Chris–inspired truffle mac and cheese is a rich, creamy, and indulgent dish featuring a blend of gourmet cheeses and a touch of truffle oil. It’s perfect as a luxurious side or a comforting main course.
Total Time:30 minutes
Yield:4 to 6 servings
Ingredients
12 oz elbow macaroni or cavatappi pasta
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups whole milk, warmed
1 cup heavy cream
2 cups sharp white cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1/2 cup Parmesan cheese, finely grated
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 to 2 teaspoons truffle oil, to taste
Optional: chopped parsley or extra Parmesan for garnish
Instructions
Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain and set aside.
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until smooth and bubbly.
Gradually pour in the warm milk and cream, whisking constantly until the sauce thickens.
Reduce heat to low and stir in the cheddar, Gruyère, and Parmesan cheeses. Stir until completely melted and smooth.
Season with salt, black pepper, and garlic powder. Stir in the truffle oil, starting with a small amount and adjusting to taste.
Fold the cooked pasta into the cheese sauce until evenly coated.
Serve hot, garnished with parsley or additional Parmesan if desired.
Notes
Add sautéed mushrooms for extra depth of flavor.
Top with buttered breadcrumbs and bake at 375°F for 15 minutes for a crispy finish.
Use Swiss or Fontina cheese if Gruyère is unavailable.
Start with less truffle oil and adjust to avoid overpowering the dish.
