Truffle Mac & Cheese Recipe

Inspired by The Cellar at Duckworth's

Time1h

Serves6

grafton cheddar, gouda, toasted pancetta.

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Ingredients

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Main Ingredients

2 cups Grafton cheddar cheese

1 cup Gouda cheese

8 cups Elbow macaroni

4 ounces Pancetta, diced

4 tablespoons Butter

1 cup 00 bread flour

4 cups Milk

2 tablespoons Truffle oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 cup Breadcrumbs

2 tablespoons Fresh parsley, chopped

Method

Cooking Instructions

Prepare the Pancetta

In a skillet over medium heat, cook the diced pancetta until crispy. Remove and set aside, leaving the fat in the pan.

Cook the Pasta

In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Make the Cheese Sauce

In the same skillet, melt the butter over medium heat. Stir in the flour to create a roux and cook for about 1 minute. Gradually whisk in the milk, stirring constantly until the mixture thickens.

Add Cheese and Truffle Oil

Remove from heat and stir in the Grafton cheddar and Gouda until melted. Add the truffle oil, salt, and black pepper, mixing well.

Combine Pasta and Sauce

Fold the cooked macaroni into the cheese sauce until well coated. Stir in the crispy pancetta.

Prepare for Baking

Preheat the oven to 350°F (175°C). Transfer the mac and cheese to a baking dish and sprinkle with breadcrumbs.

Bake

Bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbling.

Serve

Remove from the oven, garnish with chopped parsley, and serve hot.