Truffled Macaroni Cheese

If you can’t get hold of porcini powder, then whole, dried porcini can be blitzed into a powder. 

Ingredients

Serves 6

• 500g macaroni
• 60g butter
• 60g flour
• 1 litre milk
• 100ml white wine
• 2 tsp Dijon mustard
• 150g strong cheddar, grated
• 150g parmesan, grated
• 1 tsp porcini powder
• 2 tbsp truffle oil
• 40g fresh breadcrumbs

Method

1. Cook the macaroni in a large pan of salted water for one minute less than stated in the instructions on the packet. When cooked, drain and place to the side
2. Melt the butter in a large saucepan on a medium heat, then slowly add the flour, stirring until combined into a roux. Turn the heat down to low and stir for a couple of minutes until the roux has turned a very light brown colour.
3. Pour the milk slowly into the roux, whisking until smooth. Cook on a low heat for 5-7 mins until thickened.
4. Swap the whisk for a wooden spoon, and stir in the wine, mustard, cheddar and 100g of parmesan until the cheese has melted.
5. Add the porcini powder and truffle oil, and mix until combined.
6. Tip the cooked pasta into the cheese sauce and stir until coated.
7. Transfer the pasta and cheese sauce into a large, oven-proof dish, top with the breadcrumbs and remaining 50g of parmesan, and bake for 20 min at 180C, or until the top is golden and bubbling.
8. Serve at the table with the roast cote de boeuf and green beans.