Truffle Loving Mac & Cheese
Ingredients:
- 400g Spiral Pasta
- 50g Plain flour
- 50g Unsalted butter
- 500ml Full Fat Milk
- 100g Mild Cheddar
- 100g Comté Cheese
- 100g Gruyere Cheese
- 100g Red Leicester Cheese
- 1 Medium Mozzarella Ball
Directions:
- Add your spiral pasta to a large pan of boiling salty water and let cook until al dente.
- Grate all the cheeses (apart from the Mozzarella) into a large bowl and set to one side.
- Make a Roux by melting the butter in a saucepan on a medium/low heat until just melted and adding flour. Mix to combine fully and allow to slightly bubble but keep whisking throughout.
- Slowly add the milk, a little bit at a time. Constantly whisk the milk on the heat until all the milk has been added and the mixture is a nice thick, but a smooth consistency without any lumps. Allow to simmer, stirring frequently for around 5 minutes.
- Take the pan off the heat and add all the grated cheese and whisk until all of the cheese has melted into the sauce without any lumps.
- Add around 2 x tbs of Truffle Guys White Truffle Oil (add 3 x tbs if you are a true truffle addict) as well as some salt and pepper to season.
- Drain your pasta and add directly to the same pan which has the cheese sauce. Slowly mix until all the pasta is covered in that heavenly cheesy truffle sauce.
- Once mixed, add your pasta to an oven proof dish and then tear apart your mozzarella and place evenly over the top of the pasta.
- Place the dish in the oven at 200 degrees or under the grill for around 5-10 minutes. You are looking for a slight crisp top layer of the mozzarella.
- Remove from the oven and shower your creation with our Signature Truffle Dust for an even bigger truffle kick before serving. Be warned that ready-made options will never meet your satisfaction ever again.
When it comes to Mac & Cheese (or Macaroni Cheese for those who hate to abbreviate), the cheesier the better and this cheesy overload will not disappoint. Add a Truffle Guys punch of truffle and you now have a decadent dish that will please EVERYONE!View Recipe Video
- 400g Spiral Pasta
- 50g Plain flour
- 50g Unsalted butter
- 500ml Full Fat Milk
- 100g Mild Cheddar
- 100g Comté Cheese
- 100g Gruyere Cheese
- 100g Red Leicester Cheese
- 1 Medium Mozzarella Ball
- Add your spiral pasta to a large pan of boiling salty water and let cook until al dente.
- Grate all the cheeses (apart from the Mozzarella) into a large bowl and set to one side.
- Make a Roux by melting the butter in a saucepan on a medium/low heat until just melted and adding flour. Mix to combine fully and allow to slightly bubble but keep whisking throughout.
- Slowly add the milk, a little bit at a time. Constantly whisk the milk on the heat until all the milk has been added and the mixture is a nice thick, but a smooth consistency without any lumps. Allow to simmer, stirring frequently for around 5 minutes.
- Take the pan off the heat and add all the grated cheese and whisk until all of the cheese has melted into the sauce without any lumps.
- Add around 2 x tbs of Truffle Guys White Truffle Oil (add 3 x tbs if you are a true truffle addict) as well as some salt and pepper to season.
- Drain your pasta and add directly to the same pan which has the cheese sauce. Slowly mix until all the pasta is covered in that heavenly cheesy truffle sauce.
- Once mixed, add your pasta to an oven proof dish and then tear apart your mozzarella and place evenly over the top of the pasta.
- Place the dish in the oven at 200 degrees or under the grill for around 5-10 minutes. You are looking for a slight crisp top layer of the mozzarella.
- Remove from the oven and shower your creation with our Signature Truffle Dust for an even bigger truffle kick before serving. Be warned that ready-made options will never meet your satisfaction ever again.
