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Ruth’s Chris Truffle Mac and Cheese

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Prep Time: 25 minutes
Cook Time: 35 minutes
Bake Time: 15 minutes
Total Time: 1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: Approx. 680 per serving
Difficulty: Intermediate (Requires making a roux-based cheese sauce)

A Taste of Luxury at Home

There’s a reason Ruth’s Chris Steak House’s Truffle Mac and Cheese has achieved legendary status. It’s the ultimate comfort food, elevated to sheer decadence. This isn’t your average boxed mac; it’s a symphony of four rich cheeses, enveloped in a velvety béchamel, and perfumed with the earthy, unforgettable aroma of white truffle. Topped with a buttery, crisp panko crust, each bite is a perfect contrast of creamy and crunchy. Our recipe deconstructs this iconic dish, allowing you to recreate that special-occasion magic in your own kitchen. While it requires a bit more effort than a simple stovetop version, the result—a bubbling, golden, aromatic masterpiece—is worth every single minute.

Ingredients

For the Pasta & Base:

  • 8 oz (227g) cavatappi or elbow macaroni

  • 2 tbsp kosher salt (for pasta water)

  • 1 tbsp unsalted butter (for tossing pasta)

For the Cheese Sauce:

  • 4 tbsp (1/2 stick) unsalted butter

  • 1/4 cup all-purpose flour

  • 3 cups whole milk, warmed

  • 1 cup heavy cream

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp dry mustard (like Colman’s)

  • 1/4 tsp cayenne pepper (optional, for a subtle kick)

  • 1 tsp kosher salt, plus more to taste

  • 1/2 tsp freshly ground black pepper

For the Cheese Blend:

  • 1 1/2 cups (6 oz) shredded sharp white cheddar

  • 1 cup (4 oz) shredded Fontina cheese

  • 1 cup (4 oz) shredded Gruyère cheese

  • 1/2 cup (2 oz) freshly grated Parmigiano-Reggiano, divided

For the Truffle Finish & Topping:

  • 2 tbsp white truffle oil (see note)

  • 1/2 cup panko breadcrumbs

  • 1 tbsp unsalted butter, melted

  • 1 tbsp chopped fresh chives or parsley, for garnish

Equipment

  • Large pot for boiling pasta

  • Medium saucepan for warming milk

  • Large, heavy-bottomed Dutch oven or saucepan

  • Whisk

  • Box grater (for fresh cheese)

  • 2-3 quart baking dish (like an 11×7 or 9×9 dish)

Step-by-Step Instructions

Step 1: Prep & Cook the Pasta

  1. Preheat & Prep: Preheat your oven to 375°F (190°C). Grease your baking dish lightly with butter or non-stick spray.

  2. Boil: Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt. Add the cavatappi and cook according to package directions for al dente (usually about 7-8 minutes). It should still have a slight bite, as it will continue to cook in the oven.

  3. Drain & Toss: Drain the pasta thoroughly and return it to the pot. Toss immediately with 1 tablespoon of butter to prevent sticking. Set aside.

Step 2: Create the Luxurious Béchamel (The Foundation)

  1. Make the Roux: In your large Dutch oven or heavy saucepan, melt 4 tablespoons of butter over medium heat. Once melted and bubbling, sprinkle in the flour. Whisk constantly for about 2-3 minutes until the mixture (the roux) is bubbly, smooth, and takes on a very light blonde color. Do not let it brown.

  2. Incorporate Liquids: Slowly pour in the warm milk and heavy cream, whisking constantly to prevent any lumps from forming. Continue to whisk until the mixture is smooth and begins to thicken, about 5-7 minutes.

  3. Season: Whisk in the garlic powder, onion powder, dry mustard, cayenne (if using), salt, and pepper. Bring the sauce to a very gentle simmer (small bubbles around the edges), whisking frequently. Let it simmer and thicken for 3-4 more minutes until it coats the back of a spoon. Remove from heat.

Step 3: Build the Cheese Sauce

  1. Cheese, Please! To the warm béchamel, add the shredded white cheddar, Fontina, Gruyère, and 1/4 cup of the grated Parmigiano-Reggiano. Reserve the other 1/4 cup for the topping.

  2. Melt & Combine: Stir gently until all the cheese is completely melted and the sauce is gloriously smooth and uniform. Taste and adjust seasoning with more salt or pepper if needed.

  3. Combine with Pasta: Add the buttered pasta to the cheese sauce and fold gently until every piece of pasta is thoroughly coated.

Step 4: The Truffle Magic & Assembly

  1. Infuse: Drizzle the white truffle oil into the mac and cheese and fold gently to distribute. This is where the signature Ruth’s Chris flavor comes alive. Note: Start with 1 tablespoon, taste, and add the second if you desire a more pronounced truffle flavor.

  2. Transfer: Pour the mixed truffle mac and cheese into your prepared baking dish, spreading it into an even layer.

Step 5: Add the Topping & Bake

  1. Make Topping: In a small bowl, combine the panko breadcrumbs, melted butter, and the remaining 1/4 cup of Parmigiano-Reggiano. Mix with a fork until the crumbs are evenly moistened.

  2. Top: Sprinkle the panko mixture evenly over the entire surface of the mac and cheese.

  3. Bake: Place the dish on the middle rack of your preheated oven. Bake for 15-20 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.

  4. Rest: Remove from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly for perfect scooping.

Step 6: Serve

Garnish with freshly chopped chives or parsley for a pop of color and freshness. Serve hot alongside a perfect steak, roasted chicken, or as the stunning centerpiece of a comforting meal.

Chef’s Notes & Tips for Success

  • Cheese is Key: Always shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, leading to a grainy sauce.

  • Truffle Oil Quality: Invest in a good-quality white truffle oil (not “truffle-flavored” oil). It makes all the difference. Add it at the end, off the heat, to preserve its delicate aroma.

  • Make-Ahead: You can assemble the mac and cheese (without the topping) up to a day ahead. Cover and refrigerate. Let it sit at room temp for 30 minutes, add the topping, and bake, adding 5-10 minutes to the bake time since it will be cold.

  • Reheating: Reheat leftovers in a 350°F oven covered with foil until warmed through, or in individual portions in a skillet for the crispiest result.

Nutrition Information (Per Serving, Approximate)

  • Calories: 680 kcal

  • Carbohydrates: 45g

  • Protein: 25g

  • Fat: 45g (Saturated Fat: 26g)

  • Cholesterol: 135mg

  • Sodium: 950mg

  • Fiber: 2g

  • Sugar: 9g

Nutritional information is an estimate provided by an online calculator and will vary based on specific ingredients and brands used.

Enjoy creating and savoring this unforgettable dish that brings the signature Ruth’s Chris experience right to your dining table!

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