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Essential Macaroni500g
500gItem price
95pPrice per unit
£1.90/kgTake 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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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.
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
Energy | 1,260kJ/ 302kcals |
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Fat | 17g |
Saturated Fat | 8.9g |
Carbohydrates | 22g |
Sugars | 3g |
Fibre | 0.9g |
Protein | 14g |
Salt | 0.4g |
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40p/10g