OH! Magazine - Australian Version June 2018 - Page 14
( OH YUM )
TRUFFLE MAC & CHEESE
Food blogger Phoodie shares her recipe
for a decadent twist on an old classic.
I’m not gonna lie, this recipe is on the more expensive side to make, but that said, it is not designed to be eaten
as a main dish but rather as a side to a BBQ or Roast meal. It’s so rich, that one scoop definitely hits the spot! It
can be served two ways; fresh out of the pot with a sprinkling of parmesan on top or baked in the oven with
breadcrumbs and parmesan topping. Try it both ways and see what you prefer :)I prefer mine a little more cooked
than described on DCC. I like a good slap of brown on the chip, but NOT BLACK. Ain’t nobody want to be
chomping down on kale flavoured charcoal!
What you’ll need
500g dry pasta (I use Maccheroni)
3 heaped tablespoons butter
3 heaped tablespoons plain flour
800ml full cream milk
Salt and pepper, to taste
200g Truffle Brie (I use La Maison de la
Truffle’s Brie with Black and White truffle)
200g Cheddar with Truffle
1 cup breadcrumbs (I use store-bought garlic
and Parmesan crumbs)
1 cup finely grated parmesan
Makes : 2 square dishes (25cm x 25cm)
Serves : 10 (as a side)
How to make it:
1. Preheat the oven to 180°C.
2. Cook the pasta as per packet instructions, drain, stir through a
teaspoon of olive oil so it doesn’t stick together and set aside.
3. Melt the butter in a pan and then add the flour, whisking together
over medium heat. This is known as a ‘roux’. Once the flour is
cooked out, (i.e. after about three minutes) slowly add the milk,
whilst continually whisking out the lumps. Don’t stop whisking!
Eventually your white sauce will start to thicken.
4. At this point, add the brie, and keep whisking until it melts. This
will take up to five minutes or so. Once melted, add the cheddar,
again, whisking until melted through. Taste and then add salt and
5. Fold the white cheese sauce through the pasta and then transfer to
one large or two smaller baking paper lined dishes.
6. Top with breadcrumbs and Parmesan and then place into oven for
about 45 minutes or until the top of the mac and cheese becomes
7. Remove from oven and serve immediately.
Note: In step 5 above, after you have folded the pasta through the
sauce, instead of placing it into baking dishes, you can scoop it out and
serve it immediately with just some fresh Parmesan sprinkled on top.
YOU CAN CONTACT PHOODIE VIA:
OH! MAGAZINE ( JUNE 2018 )