'VIP Truffle Steakhouse': The Five-Star Mac & Cheese

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EARTHY ELEGANCE, FIVE-STAR DEPTH.

The ultimate side-dish for the ultimate cut of beef. Designed to anchor a Tomahawk Ribeye or Prime Rib feast, this isn't just a side—it’s a decadent centerpiece. Built on a foundation of premium Sharp White and Gouda, it delivers a velvet-smooth texture punctuated by the aromatic, high-umami luxury of real truffle and roasted garlic.

Prep time: 20 minutes (Includes fresh grating of 5 cheeses)
Cook time: 35 minutes (Includes baking)
Total time: 55 minutes
Yield: 1 "Executive" Casserole (Feeds 10–12)

Ingredients - What You Need

1 Wedge (7.6 oz) Yancey’s Fancy Truffle & Portobello Cheddar
1 Wedge (7.6 oz) Yancey’s Fancy Roasted Garlic Cheddar
1 Wedge (7.6 oz) Yancey’s Fancy Steakhouse Onion Cheddar
1 Wedge (7.6 oz) Yancey’s Fancy Grand Reserve Smoked Gouda
1 Wedge (7.6 oz) Yancey’s Fancy Grand Reserve XXX Sharp White
1 lb pasta - Cavatappi or Campanelle or Fusilli or Rotini
6 Tbs unsalted butter
6 Tbs plain flour
2 Cups warmed milk
1 Cup Heavy Cream
⅓ Cup Butter-toasted panko breadcrumbs
Sprinkle of fresh parsley

Instructions - What To Do

1. The Fresh Grate: Grate all 5 cheeses while cold. Specialist Tip: Keep the Truffle & Portobello and Roasted Garlic shreds in a separate bowl from the other three—you will add these last to "bloom" the aromatics.
2. The Pasta: Boil your pasta in heavily salted water. These "textured" pastas are essential for holding onto this thick, heavy sauce. Drain when very al dente.
3. The Executive Roux: Melt 6 tbsp of butter in a large pot. Whisk in 6 tbsp of flour. Slowly whisk in your Milk and Heavy Cream. Simmer until the sauce is thick enough to coat a spoon.
4. Phase 1 Melt: Turn heat to Low. Whisk in the XXX Sharp White, Smoked Gouda, and Steakhouse Onion. Whisk until you have a high-gloss, velvety lake.
5. Phase 2 Bloom: Gently fold in the Truffle & Portobello and Roasted Garlic. Do not over-whisk; let the residual heat melt these aromatic cheeses to preserve the truffle's volatile oils.
6. The Assembly: Fold the pasta into the sauce. Transfer to a large buttered cast-iron skillet or baking dish.
7. The Topping: Top with butter-toasted panko breadcrumbs and a sprinkle of fresh parsley.
8. The Bake: Bake at 375°F for 15 minutes. If using a skillet, you can finish under the broiler for 2 minutes for a "Gourmet Crust."

Pro Tips:

1. The Pairing: This dish is engineered to accompany Filet Mignon, Prime Rib, or a Tomahawk Ribeye. The earthy truffle acts as a flavor bridge to the charred beef.
2. The Sip: A rich truffle dish demands a serious beverage. Pair with a Tannin-heavy Cabernet Sauvignon, an Earthy Pinot Noir, or a Rich, Oaky Chardonnay.
3. The Pro Move: Drizzle a few drops of high-quality truffle oil over the top just before serving to hit the guests with that signature aroma the moment it hits the table.
4. Small-Batch Benefit: For a quiet dinner, use the Truffle and Sharp White for the mac, and save the Steakhouse Onion and Gouda to build the ultimate gourmet grilled cheese the next day.