Recipe: Truffled mac and cheese

Elevate a simple supper with a luxury ingredient - perfect for Shavuot


Photo: Inbal Bar-Oz

  • place PRE 10 minutes
  • place COOK 50 minutes
  • place SERVES 4 - 6
  • printicon

With Shavuot on the horizon, you may fancy something savoury. I’ve elevated this normally simple supper with a touch of luxury from the Truffle Hunter Minced Black Truffles and a blend of three cheeses. Serve with crusty bread and a simply dressed green salad and pair it with an unoaked Chardonnay or a Pinot Noir.


  • Boil the macaroni in plenty of salted water until al dente or two minutes less than stated on the package. Drain and rinse with cold water to stop it sticking.

  • Tip the milk and bay leaves into a pan and bring to a simmer to infuse and then remove from the heat.

  • Melt the butter in a large non-stick saucepan, then stir in the flour to make a thick paste, continuing to stir for 3 -4 mins.

  • 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


500g macaroni
1 litre whole milk
2 bay leaves
60g butter
60g plain flour
Ground black pepper
2 tbsp Dijon mustard
2 tbsp chopped thyme leaves
1 dessertspoon (or more) minced black truffles
150g grated strong cheddar
125g cubed mozzarella
50g fresh breadcrumbs
30g grated parmesan cheese

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