Description
This Ultimate Truffle Mac ’n’ Cheese is a decadent twist on the classic comfort dish, featuring a luscious blend of mature cheddar, gruyère, and parmesan cheeses infused with rich truffle pesto and truffle oil. Topped with golden panko breadcrumbs and finished with pickled red onions and fresh parsley, this recipe delivers a creamy, umami-packed experience perfect for special occasions or indulgent dinners.
Ingredients
Scale
Pasta and Cheese Sauce
- 300g macaroni or other short pasta
- 50g butter
- 50g plain flour
- 500ml milk
- 1 bay leaf
- 2 tsp English mustard powder
- 50g parmesan, finely grated
- 100g mature cheddar, grated
- 100g gruyère
- 3-4 tbsp truffle pesto
Topping and Garnish
- 50g panko breadcrumbs
- 2-3 tbsp truffle oil
- 1 black truffle, shaved to serve (optional)
- 1 small red onion, finely sliced
- 3 tbsp red wine vinegar
- bunch of parsley leaves, picked
Instructions
- Prepare Pickled Onions: Place the finely sliced red onion in a small bowl. Add the red wine vinegar, a pinch of salt, a pinch of sugar, and 3 tablespoons of hot water. Toss the mixture well to combine and set aside to pickle while you continue with the recipe.
- Cook the Pasta: Boil the macaroni in salted water until al dente. Drain the pasta, reserving a mug of the cooking water to loosen the sauce later if needed.
- Make the Cheese Sauce: Warm the butter in a pan over medium heat until it foams. Sprinkle in the plain flour and cook for a few minutes, stirring constantly, to create a smooth paste (roux). Gradually add the milk a splash at a time, stirring continuously to avoid lumps. Add the bay leaf and cook the sauce for 5-7 minutes until it thickens enough to coat the back of a spoon. If the sauce is too thick, add a splash of milk or reserved pasta water to achieve desired consistency.
- Add Cheese and Flavour: Remove the bay leaf from the sauce, then stir in half the parmesan, all the cheddar, gruyère, English mustard powder, and truffle pesto. Season well with salt and pepper, tasting and adjusting by adding more pesto if a stronger truffle flavor is desired.
- Combine Pasta and Sauce: Mix the cooked pasta into the cheese sauce, adding additional reserved cooking water if necessary to loosen the mixture. Transfer everything into a baking dish evenly.
- Prepare the Topping: In a small bowl, combine the panko breadcrumbs with truffle oil (enough to coat the breadcrumbs) and the remaining parmesan. Evenly scatter this mixture over the surface of the pasta and cheese in the baking dish.
- Grill the Mac ’n’ Cheese: Place the baking dish under a grill preheated to medium heat for 10 minutes or until the topping is golden brown and the mac ’n’ cheese is bubbling hot.
- Finish and Serve: Drain the pickled onions and toss with the parsley leaves. Scatter them over the baked mac ’n’ cheese and, if using, garnish with shaved black truffle. Serve immediately for a luxurious and flavorful experience.
Notes
- If fresh truffle is unavailable, don’t worry—the double inclusion of truffle pesto and truffle oil provides a rich, umami, mushroom-like flavor that really shines through.
- Keep some pasta cooking water aside to help adjust the sauce consistency if it thickens too much.
- For a stronger mustard kick, feel free to increase the English mustard powder slightly based on your preference.
- Use a medium heat setting on your grill to prevent the breadcrumbs from burning before the cheese sauce is heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 908
- Sugar: 9.3 g
- Sodium: 2 mg
- Fat: 47.9 g
- Saturated Fat: 23.8 g
- Unsaturated Fat: 24.1 g
- Trans Fat: 0 g
- Carbohydrates: 80.7 g
- Fiber: 5.6 g
- Protein: 35.8 g
- Cholesterol: 110 mg
