Truffle macaroni and cheese

Truffle macaroni and cheese

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

A simple and fun dish. Prepare all of the ingredients first and put it together cold, then grill it in serving bowls – it makes an interesting and tasty sunday dinner or even a midnight snack. It can also be made as a funky starter at dinner parties. We wouldn’t recommend eating it every day unless you own a truffle farm. But as with almost all recipes, you can adapt it to the occasion and omit the very expensive truffle and use a good truffle paste or even a bit of truffle oil. After all, it is a play on macaroni and cheese, so it shouldn’t be taken too seriously.

Ingredients

Quantity Ingredient
400g macaroni
300ml Béchamel sauce
100g grated parmigiano reggiano cheese
1 chives, snipped
1 large buffalo mozzarella
1 small black truffle

Method

  1. Cook the macaroni in a saucepan of salted boiling water according to the packet instructions. Drain well, toss with a little oil to prevent sticking and spread out onto a clean surface to cool.
  2. Preheat a griller to high.
  3. Place the macaroni in a bowl and stir in the béchamel sauce, half the parmigiano reggiano and the chives. Rip the mozzarella into small chunks and add to the macaroni. Grate half the truffle over the pasta and stir to combine.
  4. Transfer the mixture to a baking dish or divide between four heatproof serving bowls. Sprinkle with the remaining parmigiano reggiano and grill until browned and the macaroni is hot. Garnish with the remaining truffle grated over the top.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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