Best truffle goat in Senoia, GA

Served at Revolution, on the charcuterie menu.

Truffle Goat

$8.00

Where this dish comes from

Truffle mac and cheese is a modern Italian-American luxury hybrid — the baked pasta al forno tradition of Italy meeting the American mac-and-cheese canon, elevated with the most prestigious aromatic ingredient in the Italian pantry. The truffle's association with pasta is ancient in the regions where it grows: Piedmont (white truffle, Alba), Umbria and the Marche (black truffle, Norcia), and Tuscany (Périgord-style black truffle). The use of truffle oil as a finishing agent — rather than fresh truffle shaved over the dish — democratized truffle flavor in restaurant cooking in the 1990s and 2000s, making it accessible at a price point that fresh truffle could never achieve.

Make truffle goat at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

For the Truffle Cheese Sauce

400ml Bechamel base
100g Gruyere, finely grated
80g sharp white cheddar, finely grated
50g Parmigiano-Reggiano DOP, finely grated
30ml truffle oil
4g dry mustard
4g kosher salt

Warm Bechamel over medium-low.
Remove from heat. Add Gruyere and cheddar in two additions, whisking until smooth.
Stir in half the truffle oil, dry mustard, and salt.
The truffle aroma should be present but not overwhelming. Taste and adjust.

For the Pasta

Fresh cavatappi or ziti
Kosher salt, for pasta water

Cook pasta in well-salted boiling water to 70% done.
Drain. Toss with a small amount of olive oil to prevent sticking while sauce is finished.

To Assemble and Bake

Par-cooked pasta (from above)
Truffle cheese sauce (from above)
Remaining truffle oil
Seasoned breadcrumbs (panko, butter, Parmigiano, salt)
Parmigiano-Reggiano DOP, for topping

Fold par-cooked pasta into truffle cheese sauce until every piece is coated.
Transfer to oven-safe dish. Top with seasoned breadcrumbs and Parmigiano.
Broil 3-4 minutes until top is golden and crispy.
Drizzle remaining truffle oil across the top immediately before serving -- the heat releases the aroma.
Serve immediately.

Cheffy’s note

Most truffle oil is synthetic — made with 2,4-dithiapentane, a single aromatic compound isolated from real truffle, rather than actual truffle infusion. It's not a scandal, but it is something to know: the flavor is intense, one-dimensional, and doesn't improve the longer it sits. Use it as a finishing agent only, in small quantities, applied cold to hot food. That application method — cold oil on hot pasta — is what creates the aromatic bloom. Cook it into the sauce and it smells like nothing by the time it hits the table.