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Truffled mac 'n' cheese

 


Method 1

Ingredients

500g macaroni

1l whole milk

2 bay leaves

60g butter

60g plain flour

2 tbsp Dijon mustard

2 tbsp roughly chopped thyme leaves

80g porcini white truffle paste

or 2 tbsp truffle oil

1 tbsp porcini powder

(or dried porcini mushrooms blitzed to a powder in a food processor)

80g taleggio cheese

chopped

125g ball of mozzarella

chopped

100g mature cheddar

grated

30g fresh breadcrumbs

30g parmesan

finely grated

step 1

Cook the macaroni following pack instructions until al dente. Drain, rinse with cold water and set aside to cool.

step 2

Tip the milk and bay leaves into a pan and bring to a simmer. Remove from the heat. Melt the butter in a large non-stick saucepan, then stir in the flour to make a thick paste, continuing to stir for 3-4 mins. Remove and discard the bay leaves from the milk, then gradually pour it into the flour and butter mix, continuously stirring to keep the sauce smooth. Add the mustard, thyme, truffle paste and porcini powder, then stir in the taleggio cheese and mozzarella until melted slightly. Remove from the heat, tip in the macaroni and stir to coat. Scrape into an ovenproof dish. Will keep chilled for up to 24 hrs.

step 3

Heat the oven to 200C/180C fan/gas 6. Sprinkle over the cheddar, breadcrumbs and parmesan, and bake for 20 mins until golden. For a crispy top, grill for 5 mins or until just golden. Serve straightaway.

Method 2

🍝 Truffled Mac 'n' Cheese

📝 Ingredients (Serves 4–6):

Pasta:

12 oz (340g) elbow macaroni or cavatappi pasta

Cheese Sauce:

2 tbsp unsalted butter

2 tbsp all-purpose flour

2 cups (480ml) whole milk (warm)

½ cup (120ml) heavy cream (optional, for richness)

1 ½ cups (150g) sharp white cheddar, shredded

1 cup (100g) Gruyère or Fontina cheese, shredded

½ cup (50g) Parmesan cheese, grated

Salt and pepper, to taste

Pinch of ground nutmeg (optional)

Truffle Flavor:

1–2 tsp truffle oil (start with 1 tsp and taste)

OR 1–2 tbsp truffle butter

OR a few shavings of fresh black truffle (if available)

Optional Topping:

½ cup (60g) panko breadcrumbs

1 tbsp butter

Extra Parmesan

👩‍🍳 Instructions:

1. Cook the Pasta:

Boil pasta in salted water until al dente.

Drain and set aside. (Toss in a little oil or butter to keep from sticking.)

2. Make the Cheese Sauce:

In a saucepan, melt butter over medium heat.

Whisk in flour and cook for 1–2 minutes to form a roux (don't brown it).

Slowly whisk in warm milk and cream until smooth. Simmer for 3–5 minutes until thickened.

Lower the heat and stir in shredded cheeses, a little at a time.

Season with salt, pepper, and nutmeg (if using).

Stir in truffle oil or butter. Taste and adjust truffle level carefully — it’s strong!

3. Combine & Bake (Optional):

Stir cooked pasta into the cheese sauce and mix well.

Optional bake: Pour into a greased baking dish.

Topping:

Mix panko with melted butter and sprinkle on top with Parmesan.

Bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.

🍽️ Serve Hot:

Garnish with a drizzle of truffle oil or a few shaved truffle slices for extra flair.

🔄 Variations:

Add mushrooms sautéed in truffle oil for an earthy boost.

Mix in cooked bacon or pancetta for a smoky twist.

Use black garlic or caramelized onions for added depth.



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