There’s nothing like a great mac & cheese every once in a while. With a drizzle of truffle oil and a whole lot of cheese, this a grown up version of the nostalgic classic.
Ingredients
- 325g macaroni
- 226g sharp white cheddar cheese, grated (plus extra for the top)
- 100g pecorino cheese, grated
- 85g mascarpone
- 360ml milk
- 360ml cream
- 2tbsp all-purpose flour
- 1 egg, whisked
- 2tbsp butter
- 1/4tsp paprika (plus extra for the top)
- 1tsp mustard powder
- 1/4tsp nutmeg
- 1tsp truffle oil
Method
- Start by pre-heating the oven to 350°F.
- In a large pot over medium-high heat, melt the butter with the paprika and mustard powder. Once melted, add the flour and whisk until a paste is formed.
- Slowly add the milk and continue to whisk until there are no lumps. Then whisk in the cream. When the mixture starts to bubble slightly, turn off the heat. Temper the egg by adding about 1/4 cup of the milk mixture to the egg, whisking constantly as you do so. Then add the egg back into the large pot. Mix in the cheddar cheese, pecorino, and mascarpone until melted. Season with the nutmeg and truffle oil.
- Boil the macaroni until al dente. Drain and then add into the sauce.
- Bake in the oven for approximately 25-30 minutes or until golden brown on top.
- Let cool slightly and enjoy!
