Free Standard Delivery for orders over $150.

Truffle Mac n Cheese

Jump to Recipe Print Recipe

Truffle Mac n Cheese

Take this luscious Mac n Cheese to the next level with the sweet & nutty flavours of Comté, fresh Australian black winter truffles. Benedetto Cavalieri pasta and French cultured butter.
Print Recipe Pin Recipe
Course Main Dish

Ingredients
  

  • 500g Benedetto Cavalieri Mezzi Rigatoni
  • Tasman Sea Salt
  • 150g Lescure Butter
  • 2tbsp Plain Flour
  • 500ml Full Cream Milk
  • 250g Comté grated, reserve some to top the Mac n Cheese before baking
  • black pepper to taste
  • 1 Fresh black Truffle Coomer Truffles
  • Pons Black Truffle Condiment
  • You will need ramekins or oven proof bowls

Instructions
 

Mac n Cheese

  • Bring the pasta to boil in a large pot of salted water. Cook until al dente, for approximately 8 mins and drain. Divide between 4 oven proof bowls or ramekins and set aside on a baking tray.
  • Melt butter over a gentle heat in a medium sized pan, add flour and stir to combine. Gradually add milk and continue to stir over a medium heat until the béchamel sauce begins to thicken, check seasoning and adjust with salt & pepper.
  • Remove pan from heat, stir in half of the grated comté & grate a few slivers of truffle into the sauce.
  • Divide sauce between each ramekin and top with extra comté.
  • Bake for 15-20 mins in the oven at 180C until the top of sauce is golden brown and the cheese is bubbling on top.

To Serve

  • Drizzle with truffle oil & garnish with extra truffle slices prior to serving and a touch of sea salt.

SHOP THIS RECIPE

No recipe products found. Shop all products here

Like this Recipe?

More Delicious Recipes

Tuna Salad Dip

Creamy, zesty and packed with flavour, this simple Tuna Salad Dip comes together in minutes. Ortiz Bonito Tuna, El Navarrico Leeks, PONS Spicy Guindilla peppers

Salted Caramel Chocolate Tart

  No-baking required! Our tart is made with a with a buttery Pierre Biscuiterie biscuit base, silky caramel sauce and rich Valrhona Guanaja 70% chocolate

sticky-apricot-chicken

Apricot Chicken

A retro family favourite gets a modern makeover that's still familiar. Our one-tray bake begins with chicken, Agrimontana Apricot Spread, fresh ginger, French cultured butter and the umami depth

Lamb with Tonnato Sauce

  Tender, pink lamb cutlets paired with a rich, velvety Tonnato sauce, make for an elegant dish that’s surprisingly simple to prepare.

Focaccia Bread

This overnight high-hydration no-knead focaccia is a labour of patience rather than effort. With equal parts flour and water, time does the hard work—creating an

All Recipes