Truffle Mac and Cheese
- 200g Barilla farfalle pasta
- 100g Gruyere grated
- 100g Parmesan grated
- 100g Cheddar grated
- 500ml milk
- 2 bay leaves
- 75g butter
- ¼ cup plain flour
- 1 30g fresh truffle*
- ½ cup of breadcrumbs
Cook farfalle pasta in a big pot of boiling salted water as per packet instructions. When cooked drain and set aside.
Add milk to a large pot on medium/low heat with bay leaves. Heat but do not boil
To another large pot melt butter and stir through flour, then gradually add milk whisking as you go to ensure there are no lumps, keep on low heat stirring constantly with a whisk until it starts to thicken.
Remove from heat and add grated cheese and finely grated truffle
Add pasta to sauce and stir through. Then pour mixture to a deep baking tray.
Top with bread crumbs and bake in a pre-heated oven for 25 minutes or until golden on top.
Truffles available from tasmaniantruffles.com.au
Recipe from Ben Milbourne