Truffle Maccheroni & Cheese

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.
Buon Appetito!

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.

For allergens, including cereals containing gluten, see ingredients in Bold. Produced in a factory that handles Wheat, Egg, Milk, Nut, Crustacean, Fish, Celery, Mustard and Soy.

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.