Truffle Cream MAX’n Cheese

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MAX'n Cheese


    Mornay Sauce

  • ½ gal milk
  • 1 C heavy cream
  • 5 oz. truffle cream
  • 1 T truffle oil (¼ bottle)
  • 1 C white cheddar, grated
  • 1 C Parmesan, grated
  • 1 C Gruyere, grated
  • 1 C Mozzarella, grated

  • Sachet

  • 1 shallot
  • 2 ea bay leaves
  • 2 sprigs thyme

  • Roux

  • ½ C flour
  • 4 T butter

  • Cavatappi Pasta

  • 1 bag, cooked

There’s a lot of buzz around this dish and the recipe is the real deal! Max’s famous MAX’n Cheese is Cavatappi pasta tossed in truffle cream with fresh mozzarella, white cheddar, Gruyère, and Grana Padano cheeses for the ultimate cheese sensation!


In a large pot, bring milk, cream, and sachet to a boil. Reduce heat and simmer for 10 minutes.  Remove sachet. Return to heat and add roux. Mix well with whisk and simmer for another 10 minutes. Gradually add all cheeses and continue to whisk and mix well, not allowing sauce to burn on bottom of pot while simmering for another 5 minutes. Remove from heat and whisk in truffle cream and truffle oil and check for seasoning. Fold into cooked pasta and garnish with toasted bread crumbs and chives.

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4 Responses to Truffle Cream MAX’n Cheese

Kay Levy says: January 25, 2014 at 7:15 pm

Have you made this and can you make this early before guests or day before

    adriana says: May 21, 2014 at 5:24 pm

    I’ve made this before its so good! I would recommend making it that same day so it doesn’t dry up. but I must warn I followed the recipe as it appears here and I swear the portion probably feeds the whole restaurant. try cutting portions in half or less.

    really should say how many servings this makes


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