Truffle Mac n Cheese
A grown-up take on mac and cheese, built on a reduced white wine and parmesan sauce instead of the usual roux, with truffle oil running through it.
Reducing the wine right down to 30ml concentrates the flavour into something rich rather than boozy or thin. Don’t rush this part.
A final few minutes under the grill with extra parmesan on top gives it that proper golden, slightly crisp finish, not just a cheesy pasta in a bowl.
Truffle Mac n Cheese
PASTA · CHEESY · MEDIUM
A Sauce Built the Right Way
Reducing the wine down properly before adding the stock and parmesan means the sauce has real depth, not just a splash of wine flavour sitting on top.
Whisking the cornflour into the parmesan before it hits the liquid keeps the sauce smooth and glossy, no lumps, no grainy texture.
And that final blast under the grill is non-negotiable, it's what gives this a proper baked mac and cheese crust instead of just being cheesy pasta.
Truffle Mac n Cheese
Ingredients
- 250 g Macaroni Pasta
- 15 ml Truffle Oil Extra Virgin
- 300 ml Dry White Wine
- 310 ml Chicken Stock
- 90 g Parmesan Cheese Grated
- 14 g Cornflour Cornstarch
- 90 g Cream Cheese Softened
- Parmesan Cheese Grated
- Salt & Pepper To Taste
Method
- Preheat the oven to 200°C (390°F) on the grill/broiler setting.
- Bring a saucepan of water to a boil, season generously with salt, and cook the macaroni as per the packet instructions.
- Drain the macaroni and transfer to a mixing bowl. Add the truffle oil and mix well.
- Place a medium saucepan over high heat. Add the white wine, bring to a boil, and let it reduce to 30ml, about 6-7 minutes.
- In a clean mixing bowl, add the grated parmesan and cornflour, and mix to combine.
- Add the chicken stock into the reduced wine and stir through. Add the parmesan and cornflour mix, stirring to combine.
- Add the truffle macaroni into the wine, stock, parmesan, and cornflour mixture, and mix to combine. Cook over medium heat until hot. Add the soft cream cheese, season to taste, and mix well.
- Transfer the macaroni and cheese to a baking dish, grate over enough extra parmesan to cover the top, and place under the grill for 4-5 minutes, or until golden brown. Remove and let cool for 10 minutes. Portion, serve, and dig in.
