Truffle mac & cheese pots
Waitrose and Partners

Truffle mac & cheese pots

Take macaroni cheese to the next level. This recipe uses both truffle oil and truffle Cheddar, but you can use one or the other if you’d prefer a more subtle flavour.

Recipe by Martha Collison.

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  • Makes10
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 250g macaroni
  • 20g unsalted butter
  • 30ml truffle oil
  • 2 tbsp plain flour
  • 450ml milk
  • 100g mature cheddar
  • 200g Godminster Black Truffle Organic 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 the chives before serving, if liked.

Cook’s tip

Martha’s tip

To make in advance, cover and chill for up to 2 days after you put the pasta in the ramekins (step 2). To reheat, top with the cheeses and bake at 180ºC, gas mark 4 for 10 minutes, then finish under the grill.


Typical values per item when made using specific products in recipe


1,260kJ/ 302kcals



Saturated Fat












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