Truffled Macaroni Cheese
By Victoria Glass
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Easy
Macaroni cheese is a classic comfort food, and a smooth, glossy cheese sauce is key to making an excellent version. We’ve given this crowdpleasing bake a truffle twist by adding black truffle oil and black summer truffle slices. A cheesy breadcrumb topping gives extra crunch, which when grilled turns golden and bubbling.
Serves 2 as a main, or 4 as a side.
Ingredients for truffled macaroni cheese Serves: 2
- 200g macaroni
- 30g unsalted butter
- 30g plain flour
- 500ml whole milk
- 1 tsp Dijon mustard
- 200g mature cheddar, grated
- 2 tbsp black truffle oil
- 15g Black summer truffle slices
- 2 handfuls of fresh breadcrumbs
- 10g finely grated of parmesan
- Salt and pepper
Method for truffled macaroni cheese
- Preheat the grill.
- Boil the pasta in salty water according to the packet’s instructions, or until al dente.
- Melt the butter in a saucepan over a gentle heat and add the flour and stir to make a roux. Cook the flour out for a good couple of minutes.
- In the meantime, heat the milk in a separate saucepan. Gradually ladle in the hot milk, stirring until the roux has been absorbed between each addition. Once all the milk has been added, increase the heat and continue to stir until the sauce has thickened.
- Reduce the heat once more and stir in the Dijon, salt and pepper. Stir in the cheddar, holding a little back for the topping, until melted and taste for seasoning, adding more if needed.
- Take the pan off the heat and stir in 1 tbsp truffle oil and the truffle slices.
- Drain the pasta and stir it into the truffled cheese sauce.
- Spoon the macaroni cheese into an ovenproof dish.
- Mix the remaining cheddar, parmesan and breadcrumbs together and sprinkle over the top of the pasta. Pop the macaroni cheese under the grill until the top is golden and crisp.
- Drizzle over the remaining 1 tbsp truffle oil and serve immediately.
About the author
Victoria Glass is a London based writer and recipe developer. She has written six cookbooks, including Too Good To Waste and has contributed to various print and online media including The Sunday Times, Great British Chefs, Delicious. Magazine, Women’s Health and The Evening Standard. She has been featured regularly on regional BBC Radio as a food and drink expert and was Food Writer in Residence at the Roald Dahl Museum and Story Centre. Victoria once cooked her way through the alphabet in a year for a project called Alphabet Soup, so she certainly knows her artichokes from her elbow.
