Not only am I addicted to all things Salted Caramel (see Salted Caramel Ice cream recipe here) – I am addicted to all things Truffle (see Truffle Popcorn here)… so as promised, here is my recipe for Truffle Mac’n’Cheese. Also coming soon, my BBQ meal plan including Steak with Truffle Butter…
85g Gruyère, grated
60g freshly grated parmesan
150g mascarpone cheese
1 tsp truffle salsa
Truffle salt to taste
40g panko breadcrumbs (or fresh breadcrumbs)
20g freshly grated parmesan
Cook the pasta according to packet instructions. Drain, return to pan and set aside when ready.
Melt the butter, stir in flour and cook for 1 minute. Gradually add the milk, stirring over a low heat for 5-6 mins until it starts to thicken. Take off the heat and stir in the Gruyère and parmesan, then the mascapone.
Stir through the truffle salsa and season with truffle salt (add more of both if you would like a stronger taste).
Pour the cheese mixture over the drained pasta and heat through gently.
Transfer to a greaseproof oven dish and top with the breadcrumbs and parmesan and more truffle salt.
Place under a preheated grill until golden and bubbling.
This is very hearty and cheesy and oh so yum. You can also add chopped tomatoes (4, skinned, seeded and chopped), and 75 grams of sliced ham, shredded. I tossed through 1/2 cup frozen peas in this batch.