Luxury Truffled Mac ‘n’ Cheese

Good Pair Days (Roos Michels) -
  • 500g macaroni, cooked al dente and drained
  • 1 litre milk
  • 2 bay leaves
  • 60g flour
  • 60g butter
  • 2 tbsp Dijon mustard
  • 2 tbsp chopped thyme
  • 2 tbsp truffle oil
  • 1 tbsp porcini powder (or crushed dried porcini)
  • 80g taleggio cheese, chopped
  • 125g mozzarella, chopped
  • 100g mature cheddar, grated
  • 30g breadcrumbs
  • 30g grated parmesan
  • Preheat the oven to 200C. Tip the milk and bay leaves into a saucepan and simmer. Remove from the heat. Melt the butter in a separate saucepan, and stir in the flour to make a roux and cook for 2 mins. Remove the bay leaves from the milk, then gradually whisk into the roux to make a white sauce.
  • Add the mustard, thyme, truffle, and porcini, then stir in the cheeses to melt. Tip in the pasta, mix well, then pour into an ovenproof dish. Sprinkle with breadcrumbs and parmesan, and bake for 20 mins.
40 mins
6 serving