Truffle mac & cheese pots

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.