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Truffle Mac n Cheese

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 529kcal
Servings: 4 People
Metric - Imperial

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.
Chef's Tips
Reduce the wine down to the full 30ml, not just "mostly reduced" — this concentrates the flavour significantly, and stopping early leaves the sauce tasting thin and boozy.
Whisk the cornflour into the parmesan before adding it to the liquid — this stops it clumping and helps the sauce thicken smoothly instead of going lumpy.
Don't skip the final few minutes under the grill — that golden, slightly crisp top is what makes this feel like a proper baked mac and cheese rather than just a cheesy pasta.
Storage & Reheating
This will keep in the fridge for up to 3 days in an airtight container. As a cream cheese and parmesan-based sauce, it can split slightly once frozen and thawed, so it's best kept in the fridge rather than frozen if possible. Reheat gently in the oven at 180°C (350°F) until hot through, or in the microwave with a splash of milk to loosen the sauce back up.
Serving 270gCalories 529kcalCarbohydrates 56.3gProtein 19.5gFat 18.5gSaturated Fat 8.9gPolyunsaturated Fat 1.34gMonounsaturated Fat 6.31gTrans Fat 0.4gCholesterol 40.4mgSodium 506.2mgPotassium 324.2mgFiber 2gSugar 5.2gVitamin A 366.8IUVitamin C 0.16mgCalcium 310.7mgIron 2.7mg