Truffled Mac 'n' Cheese

Name: Truffled Mac 'n' Cheese
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 8 as a side or 6 as a main
Cuisine: american
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

4.20 (14)

⏱ 70 mins 🍽 Serves 8 as a side or 6 as a main 🌶 american ✅ More effort 🏷 Main course

This indulgent version of macaroni cheese is enriched with truffle paste, porcini powder and a trio of cheeses for a deeply flavourful result. The pasta is coated in a creamy, mustard-infused sauce before being topped with a crisp breadcrumb and cheese crust. It is perfect as a substantial main or a decadent side dish for a crowd. The recipe can be prepared ahead and baked when needed, making it a convenient yet impressive choice for dinner or supper.

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

Method

Prepare the macaroni according to the packet directions until it is al dente. Once drained, rinse it under cold water and allow it to cool completely.
Place the milk and bay leaves into a saucepan and bring them just to a simmer. Take the pan off the heat. In a separate large non-stick pan, melt the butter and mix in the flour to form a paste, cooking it while stirring for 3-4 mins. Discard the bay leaves from the milk, then slowly pour the milk into the butter and flour mixture, stirring constantly to prevent lumps. Mix in the mustard, thyme, truffle paste and porcini powder. Stir through the taleggio and mozzarella until they begin to melt. Remove the pan from the heat, add the cooked macaroni and combine thoroughly. Transfer the mixture to an ovenproof dish. It can be stored in the refrigerator for up to 24 hrs.
Preheat your oven to 200C/180C fan/gas 6. Scatter the grated cheddar, breadcrumbs and parmesan over the pasta. Bake for 20 mins until the top is golden. For extra crispiness, place the dish under a grill for 5 mins or until the topping is just golden. Serve immediately.

Nutrition (per serving)

Calories559 kcal

Fat24 g

Saturates14 g

Carbs60 g

Sugars8 g

Fibre5 g

Protein24 g

Sodium640 mg

Salt1 g

Recipe details

Skill levelMore effort

CategoryMain course

Cuisineamerican