Truffled Mac and Cheese
Easy Recipe for Truffled Mac and Cheese using truffle oil
Ingredients
- 140 g Dried Pasta of your choice Macaroni if you like, I used Fusillata Casareccia, longer tubes of pasta
- 300 ml Milk
- 2 tbsp Cornflour You can use flour if you prefer, but cornflour is lighter and will blend more easily)
- 50 g Butter
- 150 g Mild cheese such as Comte, Gruyere, Jarlsberg or Monterey Jack I used leftover Comte and mild cheddar, with some scraps of leftover scraps of truffled goats cheese. This is a good way to use up oddments of cheese
- 4-5 drops White Truffle Oil
- 1 handful Parsley finely chopped
- Salt and Pepper to taste
Instructions
-
Make up the pasta according to the packet mix, once cooked to al-dente (e.g. about a minute before the packet suggests it will be done) drain and put to one side. Heat the oven to 180C
-
Melt the butter in a heavy based pan
-
Stir through the cornflour or flour to make a roux and heat gently for a few seconds
-
Over a medium heat add the milk, little by little, stirring all the time.
-
Continue to stir until the mixture boils and thickens and all the lumps are gone. If the sauce is too thick add more milk until you have something the consistency of double cream
-
Grate all the cheese
-
Stir three-quarters of the grated cheese into the white sauce
-
Taste and season with salt and pepper. NB it is important to leave seasoning till this stage as the cheese can be salty!
-
Stir through all the pasta and add the truffle oil. Mix gently
-
Tip into an ovenproof casserole and top with the remaining cheese
-
Put uncovered in the oven at 180C and bake for 15 minutes or so until the top has a nice golden crust and the whole mixture is bubbling gently
-
Sprinkle with fresh parsley and serve piping hot
Recipe Video
Recipe Notes
A delicious and fragrant truffled mac and cheese recipe