TRUFFLED MAC 'N' CHEESE

Truffled mac 'n' cheese image

Indulge in Tom Kerridge's ultimate truffle mac 'n' cheese, an amalgamation of all his favourite versions of this classic American dish

Provided by Tom Kerridge

Categories Dinner, Main course, Pasta, Supper

Time 1h10m

Yield Serves 8 as a side or 6 as a main

Number Of Ingredients 14

Ingredients

500g macaroni
1l whole milk
2 bay leaves
60g butter
60g plain flour
2 tbsp Dijon mustard
2 tbsp roughly chopped thyme leaves
80g porcini white truffle paste or 2 tbsp truffle oil
1 tbsp porcini powder (or dried porcini mushrooms blitzed to a powder in a food processor)
80g taleggio cheese , chopped
125g ball of mozzarella , chopped
100g mature cheddar , grated
30g fresh breadcrumbs
30g parmesan , finely grated

Steps:

Cook the macaroni following pack instructions until al dente. Drain, rinse with cold water and set aside to cool.
Tip the milk and bay leaves into a pan and bring to a simmer. Remove from the heat. Melt the butter in a large non-stick saucepan, then stir in the flour to make a thick paste, continuing to stir for 3-4 mins. Remove and discard the bay leaves from the milk, then gradually pour it into the flour and butter mix, continuously stirring to keep the sauce smooth. Add the mustard, thyme, truffle paste and porcini powder, then stir in the taleggio cheese and mozzarella until melted slightly. Remove from the heat, tip in the macaroni and stir to coat. Scrape into an ovenproof dish. Will keep chilled for up to 24 hrs.
Heat the oven to 200C/180C fan/gas 6. Sprinkle over the cheddar, breadcrumbs and parmesan, and bake for 20 mins until golden. For a crispy top, grill for 5 mins or until just golden. Serve straightaway.

Nutrition Facts : Calories 559 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1.6 milligram of sodium