Truffle Maccheroni & Cheese

Truffle Macaroni & Cheese

Serves 1-2

Although many think that Mac & Cheese originated in the US, there is no doubt this delicious recipe was invented in Italy in the late 13th century. The main star is the mix of cheeses – we have included Parmigiano Reggiano and Pecorino, but feel free to add any other cheese you love, like cheddar, or why not, blue cheese. To honour this dish, we have created a truffle-flavoured version to impress all your guests and leave them wanting more.

We’ve provided the majority of ingredients to allow you to make this dish, you just need to add cheddar cheese, whole milk and white flour. Follow the recipe to make this dish to our recommendations.

Product Quantity

Mini Macaroni (Zitini) Egg Pasta


Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)


Pecorino Romano DOP - Grated (62.5g)


In stock


Pangrattato - Bread crumbs (15g)


Truffle Butter (30g)

SKU Z-Maccheroni-Zitini-Truffle-Cheese Categories: , , Tags: , , , ,
About Truffle Macaroni & Cheese

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

  1. In a saucepan, melt the Truffle Butter over low heat. Mix in the flour and continue to cook, stirring constantly, until the mixture turns a light brown colour, about 2-3 minutes.
  2. Slowly start pouring in the milk, mixing constantly. Increase the heat to medium and cook the mixture for another 2-3 minutes or until thickened – the sauce should coat the back of the spoon.
  3. Add the cheeses, stirring to melt. If you’re unable to melt in all the cheese, add a bit more milk – a tablespoon at a time – until the cheese is melted completely and add black pepper.
  4. Meanwhile, add 2.5 litres of salted water to a large saucepan and bring to a gentle boil. Cook the Mini Macaroni for 4-5 minutes, draining it a minute before the al dente cooking time.
  5. Drain the pasta and stir the pasta into the sauce, reserving some cooked pasta on the side. If it seems too saucy, add the remaining Mini Macaroni.
  6. Place in a baking tray and top with breadcrumbs.
  7. Grill in the oven for 10 minutes, stand for 5 minutes and serve.

Buon Appetito!

Zitini Egg Pasta: Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Egg (30%), Durum Wheat Flour, Salt. Dusted with rice flour.

Truffle Butter: Unsalted butter (97%) (Milk), Black Truffle Cream (3%) (Black Truffle-Tuber Aestivum, Truffle Juice, Salt, Natural Truffle Flavouring).

Parmesan: Milk, Salt, Rennet.

Pecorino: Pasteurised sheep’s Milk (99%), Salt, Animal Rennet.

Breadcrumbs: Breadcrumbs (Wheat, Salt, Yeast) (90%), Olive oil, Black pepper, Salt.

Energy (KJ)/100g 1185 2987 1633 1633 1695
Energy (Kcal)/100g 280 727 392 401 403
Fat/100g 4.0 79.9 28 33 10.9
Of which Saturated/100g 1.1 50.6 19 18 1.3
Carbohydrate/100g 47.7 0.7 0 0.001 64.8
Of which Sugar/100g 1.3 0.6 0 0.001 4.3
Protein/100g 12.6 1.1 33 26.0 10.1
Salt/100g 0.7 0.1 1.6 2.0 1.0

Wheat, Egg, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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