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Truffle Macaroni and Cheese

 

Preparation: 30 minutes  /  Cooking: 30 minutes

Ingredients

  • Serves 2 (3 if you keep the portions small)
  • 160g or 1 1/3 cups macaroni
  • 125 mls or 1/2 cup dry white wine (I used a chardonnay)
  • 300 mls or 1 1/4 cup vegetable stock
  • 40g or 1/2 cup grated cheddar cheese (the strongest you can get your hands on- if you are doubting the strength of your cheddar, add another handful to the mix to boost the flavour)
  • 1 Tblsp flour
  • 70g or 1/2 cup cream cheese
  • 1 tsp to 1 Tblsp truffle oil – for restaurant strength oil, 1 tsp is plenty
  • Black pepper

Method

Step 1:
Step 2:
Step 3:
Step 4:

 

  1. Reduce your white wine in a saucepan by boiling it without a lid for 5 to 10 minutes, until there’s about half as much as you started with and its thick and a bit more syrupy.
  2. While your wine is reducing, toss together the flour and the cheddar cheese so the cheese is all coated in flour. This prevents the flour from clumping up, without needing to make a roux.
  3. Take the wine off the heat and add the vegetable stock. Bring to a simmer.
  4. Throw the cheese/flour mix into the wine/stock, and whisk it all together as it thickens and melts.
  5. Now add the cream cheese and stir in as it melts… And you have yourself a cheese sauce.
  6. Cook the macaroni according to package instructions, while keeping your sauce warm.
  7. Quickly whisk your truffle oil into the cheese sauce, and then pour over the cooked the macaroni. Grind lots of black pepper in.
  8. You could bake this or not, it’s totally up to your preference.

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