No less than 3 cheeses go into making this the cheesiest, gooiest and most delicious Mac N’ Cheese you’ll ever eat! Sometimes you just need a mountain of molten cheese to hit the spot! 

There is nothing wholesome about this recipe. It’s not gluten free, vegan, or sugar free. It most certainly doesn’t use all natural ingredients or all that nourishing. But sometimes the healthy stuff just doesn’t cut it. Sometimes you need a mountain of molten cheese and creamy goodness to hit the spot.

Winter in Canberra is usually sublime, chilly air, blue skies and endless foodie events. But this year we’ve been struck with a particularly cold and gloomy winter. There is a silver lining though >>> such cold calls for even more comforting food. Not that I ever need an excuse!

I made this recipe for a degustation we did recently with friends. We all took a course and created a meal to highlight our ingredient of the night: the french black truffle! Our menu was…

For starters >>>> truffle infused baked brie…

Followed by >>>> Jerusalem artichoke truffle soup + fluffy white sourdough and truffle butter…

Next up >>>> Truffle mac n’ cheese…

Main event >>> Seared venison with truffle mash and a creamy mushroom sauce…

To finish >>> Apple and rhubarb crumble with truffle ice cream.

It was the most decadent of nights.

I got a lot of excitement on my insta over the Truffle Mac n’ Cheese recipe so thought I’d share it with you in case you need something seriously unwholesome to warm you this winter.

No less than THREE cheeses go into making this the cheesiest, gooiest and most delicious Mac N Cheese EVER!

The recipe is super simple to make but does call for a bit of pre-prep. Around 48 hours before you’re intending to make the dish, shave your truffle into the cream and cover and put back in the fridge to infuse. Truffle flavour works best when infused in the food rather than just shaved on top. Although shaving does produce a pungent aroma, infusing ensures the flavour lingers.

Another tip: when you’re choosing your cheeses, ensure they’re good quality. The better the cheese in this recipe, the better the taste. This goes for the cream as well.

Aside from that, there are no more trade secrets that will help you make the BEST Truffle Mac N’ Cheese recipe around! My dinner guests were impressed and I am sure yours will be too!

Don’t forget to hashtag #cookwiththemacadames when making our recipes. We love to see how you went and get a peek at your kitchen table.

What you need:

• 8 small pie dishes, I used these
• Deep set fry pan
• Large saucepan

Ingredients (makes 8 small serves):

• 20g fresh black truffle, finely shaved
• 600ml pure cream
• 500g dried macaroni
• 2 tablespoons extra virgin olive oil
• 4 rashers bacon, diced
• 200g cheddar, grated
• 300g gruyere, grated
• 3 garlic cloves, fined chopped
• 1 teaspoon smoked sweet paprika
• 3 tablespoons dijon mustard
• Salt & pepper to taste

For serving:

• 100g parmesan, freshly grated
• 1/2 cup fresh breadcrumbs
• 10g fresh black truffle, finely grated

Method:

48 hours ahead:  Shave your truffle into the cream and cover and put back in the fridge to infuse.

1. Preheat oven to 175°C.

2. Cook the macaroni in a large saucepan of boiling salted water until al dente. You don’t want it to be overcooked and sludgy. Drain and rinse with cold water. Set aside.

3. Meanwhile, heat the olive oil in the fry pan over a low-medium heat. Cook the bacon until golden. Set aside on paper towel.

4. Using the same fry pan, bring the infused cream to a boil. Reduce and simmer on a low heat for a few minutes until thickened. Slowly add the gruyere and cheddar and stir until melted through. It should be a creamy and relatively thick consistency. Take off the heat.

5. Add the garlic, paprika and mustard to the cream and stir through. Add the cooked macaroni and bacon and stir till well combined.  

6. Portion out the mixture to the pie dishes, top with a layer of breadcrumbs and parmesan. Pop into the oven to bake for 15-20 minutes until the top is crisp and golden.

7. Finely grated truffle over the top to give a kick of that beautiful aroma and serve to your hungry guests!

Storage: in an airtight container in the fridge for up to 3 days.

Bon appétit!

 

Like this recipe? Yum it on Yummly.

 

For another comforting recipe, try my beef bourignon.

Anisa – The Macadames. xx