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Truffle Maccheroni & Cheese
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.
About Truffle Maccheroni & Cheese
Prepare: 5 min
Cooking: 20 mins
Keep refrigerated below 5C.
Once opened consume within 3 days.
Pasta is suitable for Freezing. Freeze on the day of purchase and consume within 1 month, cook from frozen.
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.
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.
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.
Meanwhile, in a large saucepan, add 2.5 litres of salted water and bring to a gentle boil. Cook the Mini Maccheroni for 2-3 minutes draining it a minute before the al dente cooking time.
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 Maccheroni.
Place in a baking tray and top with breadcrumbs.
Grill in the oven for 10 minutes and stand for 5 minutes and serve.
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.