Truffled Macaroni Cheese
Truffled Macaroni Cheese



  • 500g macaroni
  • 1 litre of milk
  • 60g butter
  • 2 bay leaves
  • 60g flour
  • 2 tbsp mustard
  • 2 tbsp thyme leaves, chopped
  • 2 tbsp truffle oil
  • 80g taleggio, chopped
  • 125g mozzarella, chopped
  • 100g cheddar, grated
  • 30g breadcrumbs
  • 30g parmesan, grated
  • Cook the macaroni until al dente. Drain, and set aside to cool. Tip the milk into a pan, add the bay leaves, and bring to a simmer. Melt the butter in a separate saucepan, and stir in the flour to make a roux. Discard the bay leaves from the milk, and gradually pour into the roux, whisking as you go to make a thick smooth sauce. Add the thyme, mustard, truffle oil, and the taleggio and mozzarella, stir until melted, then tip in the macaroni and stir.
  • Put the mixture into an ovenproof dish, and sprinkle with the cheddar, parmesan, and breadcrumbs. Bake for 20 mins at 200C, then serve.
40 mins
6 serving

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