Truffle Macaroni & Cheese

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!