Remove the bay leaves from the milk and then gradually pour it into the flour and butter mix, continuously stirring to keep the sauce smooth. I like to start with a wooden spoon and then move onto a balloon whisk.

Add the mustard, thyme and truffle paste and a good grind of black pepper.

Stir in the cheddar until melted and then take the pan off the heat, stir in the macaroni and then the cubed mozzarella.

Scrape the mixture into a large ovenproof dish and then top with the breadcrumbs and parmesan.

Place in a preheated oven at 200°C gas mark 6 for 30 minutes until golden and bubbling.

Remove from the oven and drizzle with a little of the truffle oil from the jar for added zing.

If you are lucky enough to find some dried porcini mushrooms, blitz 80g of them into a powder and add to the sauce to enhance the flavour even further.

louismann / thebutchersdaughter