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Truffle mac and cheese pots
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By Martha Collison
Makes: 10 pots
250g macaroni
20g unsalted butter
30ml truffle oil
2 tbsp plain flour
450ml milk
100g mature Cheddar
200g Godminster Truffle Cheddar, finely crumbled
75g mozzarella, chopped
Handful chives, finely chopped, to serve (optional)
1. Cook the pasta according to pack instructions. Meanwhile, melt the butter and truffle oil together in a medium saucepan, then stir in the flour to make a roux. Stir and cook for 1 minute or so, then swap to a balloon whisk and gradually add the milk, ensuring the sauce is smooth after each addition. Grate in the mature Cheddar and add ½ the truffle Cheddar, stirring gently until completely melted. Season and set aside.
2. Preheat the grill to high. Add the cooked pasta to the sauce and stir well, then divide between 10 ovenproof ramekins or small baking dishes. Sprinkle the mozzarella and remaining truffle Cheddar over the top of each one. Grill for 2-3 minutes until the cheese is melted and bubbling. Set aside to cool for a few minutes as they will be piping hot. Sprinkle with chopped chives before serving, if liked
Typical values per serving:
Energy |
1,260Kj 302kcals |
---|---|
Fat | 17g |
Saturated Fat | 8.9g |
Carbohydrate | 22g |
Sugars | 3g |
Protein | 14g |
Salt | 0.4g |
Fibre | 0.9g |
This recipe was first published in November 2021.
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