When I got this request, the emphasis was very clear: focus on the truffle cheese sauce. And I get it. At Black + Blue, the sauce is the star. The mac and cheese sticks themselves? Kind of mid.
So obviously I had to fix that.
I made mine extra creamy, extra cheesy, and actually worth dipping into that truffle sauce. Smoked gouda for depth, sharp cheddar for bite, gruyere for melt, and just a little crème fraîche to keep everything silky. Crispy on the outside, gooey on the inside — the way it should be.
And the truffle cheese sauce? Surprisingly easy. You just have to keep the heat low so you don’t split the cream or burn the garlic.
This is crispy, dramatic, indulgent, and such a fun twist on a classic. Also a very good excuse to use up leftover mac and cheese.
-
- Screenshot
-
- Screenshot
-
- Screenshot
Why You’ll Love This Mac & Cheese Sticks Recipe
These are not dry, bland cheese sticks. They’re creamy in the center with real cheese pull. The smoked gouda adds depth, the cheddar keeps it sharp, and the gruyere melts beautifully.
And the sauce? Rich, slightly earthy from the truffle, and balanced with shallots and garlic so it doesn’t taste fake or overpowering.
It feels restaurant-level, but it’s honestly very doable at home.
-
- Screenshot
-
- Screenshot
-
- Screenshot
How To Make and Serve Mac & Cheese Sticks Recipe
You start by making a super creamy stovetop mac and cheese. Let it cool, freeze it overnight, then cut it into sticks.
After coating in flour, egg, and panko, fry until golden and crisp. While those are frying, make the truffle cheese sauce gently on the stove. Keep the heat low — cream sauces don’t like high heat.
Serve the sticks hot and crispy with warm truffle sauce for dipping. It’s rich, so a little goes a long way.
-
- Screenshot
-
- Screenshot
-
- Screenshot
Black and Blue’s Mac & Cheese Sticks Recipe Tips
Here are a few tips for making this dish:
• Freeze the mac and cheese completely before cutting — this prevents blowouts when frying.
• Slightly undercook the pasta since it will cook again in the sauce.
• Keep oil at 350°F (175°C). Too hot and they burst, too cool and they absorb oil.
• Start light with truffle oil — it can overpower quickly.
• If the truffle sauce thickens too much, loosen it with warm cream (not cold).
• These can be breaded and frozen ahead of time, then fried straight from frozen.
-
- Screenshot
-
- Screenshot
-
- Screenshot
Questions and Answers about the Black and Blue’s Mac & Cheese Sticks
Can I bake these instead of fry?
Yes, spray well with oil and bake at 425°F until golden, about 15–20 minutes. They won’t be quite as crispy but still delicious.
Can I make them ahead?
Yes — bread them and freeze. Fry straight from frozen.
What if I don’t like strong truffle flavor?
Reduce or skip the truffle oil and rely on the tapenade for a more subtle taste.
-
- Screenshot
-
- Screenshot
-
- Screenshot
-
- Screenshot
-
- Screenshot
-
- Screenshot
Black and Blue’s Mac & Cheese Sticks Recipe
Ingredients
Mac & Cheese
4 tbsp butter
4 tbsp all-purpose flour
2 cups whole milk
1 cup whipping cream
½ tsp garlic powder
1½ cups sharp cheddar, shredded
1 cup gruyere, shredded
1 cup smoked gouda, shredded
2 tbsp crème fraîche or sour cream (optional but recommended)
1 lb (450g) macaroni, cooked al dente
Salt, to taste
Coating
½ cup all-purpose flour
2 large eggs, beaten
1½ cups panko breadcrumbs
½ tsp salt
¼ tsp black pepper
Neutral oil for frying
Truffle Cheese Sauce
1 tbsp olive oil
1 small shallot, finely minced
2 cloves garlic, minced
¾ cup whipping cream
1 cup fontina cheese, shredded
1 tbsp truffle tapenade (truffle in oil, finely chopped)
½–1 tsp truffle oil, to taste
Salt, to taste
Instructions:
Make the Mac & Cheese
Melt butter in a pot over medium heat.
Whisk in flour and cook for 1–2 minutes until lightly golden.
Slowly whisk in milk and cream. Simmer until thickened and smooth.
Stir in garlic powder and season lightly with salt.
Add cheddar, gruyere, and smoked gouda. Stir until fully melted and creamy.
Mix in crème fraîche if using.
Fold in cooked macaroni until evenly coated.
Spread into a parchment-lined pan about 1 inch thick.
Freeze overnight until completely firm.
Cut and Coat
Cut frozen mac and cheese into sticks.
In one bowl place flour. In another, beaten eggs. In a third, mix panko with salt and pepper.
Dredge each stick in flour, then egg, then coat fully in panko.
Place back in freezer for 15–20 minutes before frying.
Fry
Heat oil to 350°F (175°C).
Fry sticks in batches for 2–3 minutes until golden brown and crispy.
Remove and drain on a rack or paper towel. Lightly salt while hot.
Make the Truffle Cheese Sauce
Heat olive oil in a small saucepan over low heat.
Add shallot and cook gently until softened, not browned.
Stir in garlic and cook for 30 seconds.
Add whipping cream and bring to a gentle simmer.
Reduce heat and stir in fontina until melted and smooth.
Mix in truffle tapenade and truffle oil.
Adjust salt to taste and keep warm on low heat.
Serve the mac and cheese sticks hot with the warm truffle cheese sauce for dipping.