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
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.