Description
Ultimate truffle mac ’n’ cheese is a luxurious twist on the classic comfort food, featuring a creamy cheese sauce enriched with truffle pesto and truffle oil, topped with crispy panko breadcrumbs and a garnish of tangy pickled red onions and fresh parsley. This indulgent dish combines the earthy aroma of truffles with a blend of mature cheddar, gruyère, and parmesan cheeses to create a rich, umami-packed meal perfect for special occasions or when you want to elevate a traditional mac and cheese.
Ingredients
Scale
Macaroni & Cheese Base
- 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
- 50g panko breadcrumbs
- 2-3 tbsp truffle oil
- Remaining parmesan (approximately 25g)
Pickled Red Onions
- 1 small red onion, finely sliced
- 3 tbsp red wine vinegar
- Pinch of salt
- Pinch of sugar
- 3 tbsp hot water
Garnish
- Bunch of parsley leaves, picked
- 1 black truffle, shaved to serve (optional)
Instructions
- Prepare the pickled onions: Place the finely sliced red onion in a small bowl. Add the red wine vinegar, a pinch of salt and sugar, and 3 tablespoons of hot water. Toss everything together well and set aside to marinate while you prepare the rest of the dish.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the macaroni until al dente according to package instructions. Reserve a mug of the pasta cooking water before draining.
- Make the cheese sauce: While the pasta cooks, melt the butter in a pan over medium heat until foaming. Sprinkle in the plain flour and cook, stirring constantly, for a few minutes to form a smooth roux. Gradually add the milk a splash at a time, stirring continuously to prevent lumps. Add the bay leaf and mustard powder. Continue cooking for 5-7 minutes until the sauce thickens and coats the back of a spoon. If the sauce becomes too thick, loosen it with a splash of milk or reserved pasta water.
- Add cheese and truffle pesto: Remove the bay leaf from the sauce. Stir in half of the grated parmesan, all of the mature cheddar and gruyère cheeses, and the truffle pesto. Season the sauce well with salt and pepper. Taste and add more truffle pesto if you desire a stronger truffle flavor.
- Combine pasta and sauce: Add the drained pasta to the cheese sauce, stirring gently to coat. Use a little reserved pasta water if needed to loosen the mixture for a creamier consistency. Transfer the combined mixture to a suitable baking dish.
- Prepare the breadcrumb topping: In a small bowl, mix the panko breadcrumbs with enough truffle oil to coat them evenly. Stir in the remaining parmesan cheese. Sprinkle this mixture evenly over the top of the pasta in the baking dish.
- Finish under the grill: Place the baking dish under a grill preheated to medium heat for about 10 minutes, or until the topping is golden brown and bubbling.
- Serve with pickled onions and garnish: Drain the pickled onions and toss them with the fresh parsley leaves. Serve the pickled onions scattered over the mac ’n’ cheese. Optionally, shave fresh black truffle over the top for an extra touch of luxury.
Notes
- If you cannot find fresh truffle, the combination of truffle pesto and truffle oil still provides a rich, earthy umami flavor that shines through beautifully.
- Reserve pasta cooking water to adjust the sauce consistency for creamier results.
- Use medium heat when making the roux and sauce to avoid burning the flour or curdling the milk.
- Be careful not to overcook the pasta; it should be al dente to prevent it from becoming mushy after baking.
- Pickled onions add a tangy contrast which balances the richness of the dish.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the dish)
- Calories: 908 kcal
- Sugar: 9.3 g
- Sodium: 2000 mg
- Fat: 47.9 g
- Saturated Fat: 23.8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 80.7 g
- Fiber: 5.6 g
- Protein: 35.8 g
- Cholesterol: 120 mg
