Truffle Mac and Cheese
An uber luxurious truffle mac and cheese that's rich, slick and humming with truffle aroma, it’s a sophisticated treat that won’t cost the earth.
Servings: 4 people
Ingredients
- 1 tbsp butter
- 2 tbsp black truffle pesto (or truffle oil)
- 3 tbsp flour
- 375ml / 1.5 cups whole milk
- 130g / 1 cup mild cheddar
- 250g / 8 oz This is an affiliate link.macaroni
- 1 tbsp butter
- 60g / 1/2 cup Panko crumbs
- A pinch of salt
Instructions
- Cook the macaroni in a large pot of salted water according to package instructions. Preheat the oven to 200C/400F.
- Meanwhile, make the truffle cheese sauce by melting the butter in a small saucepan over medium heat, then add the truffle pesto and blend in the flour with a wire whisk. Continue cooking for 1-2 minutes while stirring the entire time. The mixture will turn yellow and start to smell pleasantly nutty. Now add the milk gradually while stirring to avoid lumps, allow the sauce to thicken for 5-7 minutes over medium heat. Stir in the grated cheese and allow it to melt and fully incorporate into the sauce. Add salt to taste. (Don't forget the salt!)
- Make the breadcrumb topping by melting the butter in a microwave, then add the breadcrumbs and a pinch of salt, then mix to combine.
- Drain the pasta, then return it to the pot and pour the cheese sauce over it, stir to coat. Turn out the macaroni and cheese into a buttered baking dish (at least 3.5-4 Quart/3.5-4 L capacity). Sprinkle the prepared breadcrumb topping all over and bake in the preheated oven for 10-15 minutes. (Baking it longer will only dry out the sauce!
Nutrition
Calories: 614kcal | Carbohydrates: 67g | Protein: 22g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 408mg | Potassium: 347mg | Fiber: 3g | Sugar: 7g | Vitamin A: 657IU | Calcium: 392mg | Iron: 2mg