If you love a good creamy mac n’ cheese, this recipe is for you! Decadently smooth and studded with nutty flecks of black summer truffles are what keep you coming back for another bite. The only thing better than the ‘Hay There Gouda with Truffles’ in it – is how ridiculously easy it is to make.

This high quality farmstead cheese is made on a small Dutch family farm and the truffles are harvested by highly trained dogs in the heart of Italy – what’s not to love?

  • 1 lb. dried elbow pasta
  • 1/2 cup unsalted butter
  • 2 teaspoons salt
  • 1/2 cup all purpose flour
  • 1 1/2 cups whole milk
  • 2 1/2 cups half and half
  • 6 cups grated Artikaas Hay There Gouda with Truffles, divided (measured after grating)


Preheat oven to 375 degrees F and grease a 9x13" baking dish. Set aside.

Bring a large pot of salted water to a boil. Once boiling, add dried pasta and cook 1 minute less than the package says. Drain.

While water is coming up to a boil, grate the gouda cheese and divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Melt butter in a large saucepan over medium heat. Add salt once melted completely. Slightly brown the butter, stirring occasionally until it smells nutty. About 2-3 minutes.

Sprinkle in flour and whisk to combine. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, whisk constantly until smooth. Slowly pour in the remaining milk/half and half, whisk constantly until combined and smooth.

Continue to heat over medium, whisking very often, until thickened.

Remove from the heat and stir in 1 1/2 cups of the grated truffle gouda, stirring to melt and combine. Stir in another 1 1/2 cups of the cheese until completely melted and smooth.

In a large mixing bowl, combine drained pasta with cheese sauce, until coated well. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheese is melted.