Truffle Mac’n Cheese

Method

For the béchamel infused milk

• 1)

  Place all the ingredients in a medium heavy based pot, bring to a simmer.

• 2)

  Let simmer for 20min then take off the heat.

• 3)

  Leave to infuse for 30min or longer.

• 4)

  Strain just before using.

Panko for topping

• 1)

  Heat the butter and oil.

• 2)

  Gently toast the panko until evenly golden.

• 3)

  Leave to cool.

For the Bechamel Roux

• 1)

  In a large heavy based pot, melt the butter together with the truffle oil.

• 2)

  Add the flour and start whisking.

• 3)

  It will turn into a beige paste. We need to cook this paste until little bubbles form and the paste turns into a darker paste and smells toasty. That will be our “roux” (rusty in French). Do not let it burn.

• 4)

  Take the pot off the fire then add a ladle of hot infused milk while continuously whisking.

• 5)

  Add more milk and keep whisking until the roux paste dissolves into the milk.

• 6)

  Pour all the milk into the pot and keep whisking until fully incorporated.

• 7)

  It might be lumpy but eventually it should become smooth and lump free.

• 8)

  You can always strain any persistent lumps of flour.

• 9)

  Add the cream, the grated cheese, the truffle paste and season with salt and pepper.

• 10)

  Add in the macaroni, mix and transfer to a baking dish.

• 11)

  Top with the extra cheese and the panko, layering them.

• 12)

  Bake at 200C for 20min until piping hot and the topping is bubbly and golden.

• 13)

  You can always prepare a day in advance and chill, covered in foil, in the fridge.

• 14)

  When ready to bake, place still covered in foil in a preheated oven at 180c bake for 30min then uncover and broil or grill for 5-10min until golden.

• 15)

  Serve and sahtein!