It’s truffle season! The best way to really enjoy fresh truffle is to simply serve it with plain, richly enhanced carbohydrates such as pasta, potatoes, rice or even toast. Mac ‘n’ Cheese is the perfect vehicle to deliver this extraordinary winter culinary treat grown in the heart of the Southern Forests region of Western Australia.
Ingredients
(Serves 4 – 6)
200 g dried macaroni
50 g unsalted butter
2 tbsp plain flour
750 ml full cream milk
50 g Parmesan, finely grated
100 g Gruyere or Cheddar cheese, coarsely grated
½ tsp truffle salt or salt flakes
2 cups fresh breadcrumbs
1 tbsp fresh thyme leaves
5 gm fresh truffle, thinly sliced
Method
- Preheat oven to 220˚C.
- Bring a medium-sized pot of salted water to the boil and cook the macaroni for 4 – 5 minutes until al dente.
- Drain and cover while in the colander, reserving to the side.
- Using the same pot, melt 30 g of the butter and then whisk through the plain flour.
- Gradually pour in the milk while whisking over low heat until all the milk is incorporated, and the sauce is smooth.
- Change to a wooden spoon and stir frequently to prevent sticking while allowing to cook for 5 minutes.
- Stir through the cheeses and truffle salt until melted and well combined and then fold through the macaroni.
- Transfer to a baking dish and then evenly scatter over the breadcrumbs.
- Dot the remaining 20 g of butter over the crumbs and then bake in the oven for 20 – 25 minutes until golden and crunchy.
- Garnish with the fresh thyme leaves and truffle and serve immediately.
© Sophie Zalokar
