Black Truffle Mac n’ Cheese
We've put a Bothwell Cheese twist on a classic recipe. With an earthy and sharp profile, this macaroni & cheese is anything but traditional.
Ingredients
- 500g elbow pasta
- 1 tbsp Fresh Italian parsley, chopped
- 30g Panko bread crumbs
- 1 Garlic clove, minced
- 3 Tbsp Butter
- 300ml 3.25% Milk
- 1 Tbsp All-purpose flour
- Salt & pepper, to taste
- 50g Bothwell Mozzarella, shredded
- 100g Bothwell Extra Old White Cheddar, shredded
- 250g Bothwell Black Truffle, shredded
- 4 tbsp Bothwell Smoked Parmesan, grated
Directions
- Bring pasta water to a boil and preheat oven to 350 degrees F.
- In a large frying pan, over medium heat, toast the panko bread crumbs until lightly browned. Allow to cool.
- Melt 2 tbsp of butter in a medium sauce pan. Add garlic and sauté for two minutes. Add one heaping tbsp of flour, stir to make a roux. Once lightly browned add 300ml of milk and slowly bring to a boil, whisking regularly. Season to taste with salt and pepper. Add 2 tbsp of Smoked Parmesan and 50g of Mozzarella, whisk until smooth. Cover and set aside.
- Cook pasta following directions.
- Butter a large baking dish or individual baking containers.
- Once cooked, drain pasta and place in large mixing bowl.
- Mix pasta with:
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12 oz of the white sauce
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1 Tbsp Smoked Parmesan
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100g Extra Old Cheddar
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250g Black Truffle Cheese
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Parsley
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10 cranks of fresh black pepper
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Spoon pasta mixture into baking container(s).
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Top with toasted panko bread crumbs and remaining Smoked Parmesan.
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Bake large container for 30 minutes or individual containers for 20 minutes.
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Let stand 5 minutes before serving.