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 truffl

2L chicken stock

  1. To prepare the roux: melt the butter in a medium sized saucepan at level 5 on the AEG induction cooktop
  2. Add the flour and cook for 5 minutes stirring with a wooden spoon
  3. Allow to cool
  4. Bring the milk to a boil
  5. Add the nutmeg, salt and pepper
  6. Whisk into the cold roux and cook for 10 minutes on level 6 on the AEG induction cooktop
  7. Whisk in the cheddar, gruyere and mustard
  8. Add the double cream and whisk well
  9. Slice half the truffle finely and cut into very fine dice
  10. Add to the béchamel
  11. Adjust the seasoning to taste
  12. Bring the chicken stock to the boil and add the rigatoni. Cook for 9 minutes
  13. Use a slotted spoon to remove the pasta from the stock and add to the béchamel
  14. Cook for another 2 minutes over a moderate heat (6-7)
  15. Divide the rigatoni between four plates and any remaining béchamel
  16. Cover each with the finely grated parmesan as well as a grind of fresh black pepper.
  17. Place each plate under the grill at 200°C until golden
  18. Use a microplane to garnish each dish with fresh truffle at the table