If you can’t get hold of porcini powder, then whole, dried porcini can be blitzed into a powder.
- 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
- 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
- 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.
- Pour the milk slowly into the roux, whisking until smooth. Cook on a low heat for 5-7 mins until thickened.
- Swap the whisk for a wooden spoon, and stir in the wine, mustard, cheddar and 100g of parmesan until the cheese has melted.
- Add the porcini powder and truffle oil, and mix until combined.
- Tip the cooked pasta into the cheese sauce and stir until coated.
- 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.
- Serve at the table with the roast cote de boeuf and green beans.