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  • Writer's pictureSARAH

Truffled mac and cheese

Its not all *MEAT MEAT MEAT* at Louis Mann and we do respect the fact that beef and lamb are a considered purchase and many people prefer a cost conscious but luxurious savoury mid-week vegetarian option

I’ve elevated this normally simple supper with a touch of luxury from the Truffle Hunter Minced Black Truffles and a blend of three cheeses. Serve with crusty bread and a simply dressed green salad and pair it with an unoaked Chardonnay or a Pinot Noir.








INGREDIENTS: 500g macaroni 1 litre whole milk 2 bay leaves 60g butter 60g plain flour Ground black pepper 2 tbsp Dijon mustard 2 tbsp chopped thyme leaves 1 dessertspoon (or more) minced black truffles 150g grated strong cheddar 125g cubed mozzarella 50g fresh breadcrumbs 30g grated parmesan cheese





METHOD

  • Boil the macaroni in plenty of salted water until al dente or two minutes less than stated on the package. Drain and rinse with cold water to stop it sticking.

  • Tip the milk and bay leaves into a pan and bring to a simmer to infuse and then 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 the bay leaves from the milk and then gradually pour it into the flour and butter mix, continuously stirring to keep the sauce smooth. I like to start with a wooden spoon and then move onto a balloon whisk.

  • Add the mustard, thyme and truffle paste and a good grind of black pepper.

  • Stir in the cheddar until melted and then take the pan off the heat, stir in the macaroni and then the cubed mozzarella.

  • Scrape the mixture into a large ovenproof dish and then top with the breadcrumbs and parmesan.

  • Place in a preheated oven at 200°C gas mark 6 for 30 minutes until golden and bubbling.

  • Remove from the oven and drizzle with a little of the truffle oil from the jar for added zing.

  • If you are lucky enough to find some dried porcini mushrooms, blitz 80g of them into a powder and add to the sauce to enhance the flavour even further.

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