Truffle Mac & Cheese

 

Ingredients:

500g macaroni or other small shell pasta

300g gruyere cheese, grated

300g white cheddar, grated

100g of blue cheese, crozier blue if possible

200g of salted butter

200g flour

500ml of full fat milk

300ml of cream 

200g of sourdough bread crumbs

Salt and freshly ground pepper to taste

Parmigiano Reggiano, grated to taste

A few glugs of good quality truffle oil

Chopped chives for serving

 

Method: 

1.  Cook the pasta in a large pot of boiling salted water until just al dente, drain and set aside

2.  Melt the butter and flour over a gentle heat in a large saucepan to make a roux, add the milk little by little and the cream to make a white sauce, add the cheese and stir gently until you have a thick, creamy sauce and all the cheese had melted 

3.  Add the truffle oil and whisk through 

4.  Add the pasta to the sauce and and coat thoroughly 

5.  Decant to a large 9 inch oven dish 

6.  Sprinkle the breadcrumbs, parmesan and seasoning on top of the pasta and bake for 25 minutes until bubbling at 180C 

7.  Sprinkle with chives and serve with a green salad or simply as is with some more parmesan