For my family truffle mac and cheese is a staple for the holidays, and December also happens to be truffle season in the Pacific Northwest.  I have been foraging for the last 6 years, and love to mushroom and truffle hunt.  Anytime I smell truffles now it takes me back to gathering with family and friends.  This dish pairs perfectly with our 2012 Ana Vineyard Pinot noir, and I hope that you share it with your family!


  • 8 oz Tillamook White Cheddar, shredded
  • 6 oz Fontina, shredded
  • 6 oz Havarti, shredded
  • 2 shallots
  • 4 garlic clives
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1/2 cup Winderlea Chardonnay
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp truffle oil (You can add less or omit if preferred)
  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 1 lb cavatappi pasta

Panko Topping

  • 1 cup panko breadcrumbs
  • 1/4 tsp salt
  • 1/4 cup grated Parmesean
  • 1 tbsp truffle oil


Preheat the oven to 350˚F and grease a 9×13” baking dish. Heat a large sauce pan with olive oil over medium heat. Add the garlic and shallots and cook until softened, about 2-3 minutes, then add the butter. Slowly add the Winderlea Chardonnay, salt, pepper, and Truffle oil, and cook for 5 minutes. Slowly whisk in the heavy cream and milk while constantly stirring. Let this sauce reduce for 7-10 minutes on low-medium heat. Take the sauce off the heat and slowly stir in the cheeses until incorporated. 

While the sauce is reducing, cook the pasta until just under al dente, about 7-9 minutes. Drain the pasta, add it to the baking dish, and pour the sauce over. Combine all ingredients for the panko topping, spread this evenly over the top of the pasta, and bake for 35-45 minutes.

Serve with optional toppings as desired. When the Winderlea team taste-tested this recipe, we overindulged with additional truffle oil and salts to finish. We would all use more truffle oil in the base recipe (don’t judge us!).