Truffle Cream Mac and Cheese

The BEST Truffle Cream Mac and Cheese you will ever make! And far, far cheaper than you’d expect!

This Truffle Cream Mac and Cheese uses a truffle cooking cream which I got from Ocado in a pack of two and for both cartons it cost only £2.09!! As for this dish, you only need use of one of the cartons, which means you can save one for another recipe. It’s affordable and still gives you that rich, earthy truffle flavour in any dish…win, win.

Click on the image to the left to view this product on Ocado.

Approx. time to make: 35 minutes in total

Serves: 4-5

Ingredients:

-300g macaroni pasta

-100g butter

-5-6 tablespoons of plain flour

-500ml whole milk

-75ml truffle cooking cream

-1 tsp wholegrain mustard

-175g extra mature cheddar cheese (additional for topping the mac and cheese) - I used ‘The Lake District Dairy Co. Extra Mature Cheddar.

-Breadcrumbs

-Salt and pepper

Method:

-Start by boiling your macaroni pasta for the length of time the package directions state. Take off the heat ready to add to a baking dish when done.

-Preheat the oven to 200 degrees celsius.

-In the meanwhile, in a large saucepan over a medium heat, melt down the butter and then gradually add in the flour to create a roux.

-Add in 75ml truffle cooking cream and gradually start adding in 500ml of whole milk at this stage.

-Add in 1 tsp of wholegrain mustard and 87g of the cheese and mix.

-Keep adding the milk to thin the sauce out.

-Add in the remaining 87g of the cheese left to the sauce.

-Drain the pre-cooked pasta and tip it into a baking dish. Add the sauce to the dish and coat the pasta in it evenly.

-Pour over a dash more milk to give more liquid to the body of the sauce as it cooks.

-Sprinkle over cheese and breadcrumbs to the dish and transfer to the oven. Cook until the golden brown - this took mine approx. 15-20 minutes.

-Serve and enjoy.