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Recipes
Truffled Macaroni Cheese
TRUFFLED MACARONI CHEESE, BY MARK BEST
45 mins
4 people
Relatively Simple
Ingredients
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 truffle
2L chicken stock
Procedure
To prepare the roux: melt the butter in a medium sized saucepan at level 5 on the AEG induction cooktop
Add the flour and cook for 5 minutes stirring with a wooden spoon
Allow to cool
Bring the milk to a boil
Add the nutmeg, salt and pepper
Whisk into the cold roux and cook for 10 minutes on level 6 on the AEG induction cooktop
Whisk in the cheddar, gruyere and mustard
Add the double cream and whisk well
Slice half the truffle finely and cut into very fine dice
Add to the béchamel
Adjust the seasoning to taste
Bring the chicken stock to the boil and add the rigatoni. Cook for 9 minutes
Use a slotted spoon to remove the pasta from the stock and add to the béchamel
Cook for another 2 minutes over a moderate heat (6-7)
Divide the rigatoni between four plates and any remaining béchamel
Cover each with the finely grated parmesan as well as a grind of fresh black pepper.
Place each plate under the grill at 200°C until golden
Use a microplane to garnish each dish with fresh truffle at the table
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