TRUFFLED MACARONI CHEESE, BY MARK BEST
45 mins
4 people
Relatively Simple
Ingredients
- 280g mezzi (half) rigatoni (Artisan Durum Wheat)
- 40g butter
- 30g flour
- 500ml milk
- 200ml double cream (45% milk fat)
- 50g Parmesan Reggiano finely grated
- 50g farmhouse cheddar finely grated
- 50g Gruyére or Comté finely grated
- 1tsp Dijon mustard
- 1tsp salt flakes
- 1 tsp freshly ground black pepper
- 1/2 tsp freshly ground nutmeg
- 50g fresh black truffle
- 2L chicken stock
Procedure
- To prepare the roux: melt the butter in a medium sized saucepan at level 5 on the AEG induction cooktop
- Add the flour and cook for 5 minutes stirring with a wooden spoon
- Allow to cool
- Bring the milk to a boil
- Add the nutmeg, salt and pepper
- Whisk into the cold roux and cook for 10 minutes on level 6 on the AEG induction cooktop
- Whisk in the cheddar, gruyere and mustard
- Add the double cream and whisk well
- Slice half the truffle finely and cut into very fine dice
- Add to the béchamel
- Adjust the seasoning to taste
- Bring the chicken stock to the boil and add the rigatoni. Cook for 9 minutes
- Use a slotted spoon to remove the pasta from the stock and add to the béchamel
- Cook for another 2 minutes over a moderate heat (6-7)
- Divide the rigatoni between four plates and any remaining béchamel
- Cover each with the finely grated parmesan as well as a grind of fresh black pepper.
- Place each plate under the grill at 200°C until golden
- Use a microplane to garnish each dish with fresh truffle at the table
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