4 servings
TIMING
Prep time: 5mins
INGREDIENTS
- 150g TRUBEL Black Truffle Paste
- 50g bread crumbs
- 350g of macaroni pasta
- 700ml of whole milk
- 1 garlic clove
- 1 branch of rosemary
- 1 bay leaf
- 1 branch of thyme
- 50g of unsalted butter
- 50g of flour
- 1tbsp of dijon mustard
- 50g of grated Parmesan cheese
- 50g of grated red Leicester
- 100g of mozzarella
- 50g of grated gruyere
METHOD
- Heat the oven to 200C/180C fan/gas
- Add milk, herbs and garlic to a pot. Bring to boil.
- Remove from heat and leave aside to infuse for 10 minutes.
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Add 100ml of water and bring to boil.
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Cook the macaroni for 10 minutes until the pasta are aldente on high heat.
-
Drain the pasta but but keep the milk mixture
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Meanwhile, melt the butter in another saucepan and add the flour. Stir for 1 minute on low heat.
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Slowly mix in the warm infused milk into the butter until smooth and simmer for 3-4 mins stirring frequently, until the sauce has thickened and has a coating consistency.
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Add the mustard, red Leicester and gruyere and the mozzarella in small batches into the sauce. Stir until all the cheeses have melted.
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Add the truffle paste in the sauce, mix all together.
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Put all the pasta mix in an ovenproof dish, sprinkle the breadcrumbs and the grated Parmesan cheese.
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Bake for 15 to 20 mins until the top has a golden colour and is bubbling.
- Enjoy with a glass of red wine.
TRUBEL's black truffle paste simply elevates every dish and this Mac and cheese is no exception. An amazing dish as a side or even as main to impress your guests.