Stovetop Truffle Macaroni Cheese

Published by

Jasmine

on

Today I’m sharing a simple recipe that takes around 20 minutes to come together but feels fancy and brings a satisfying indulgence to a quick dinner: my truffle stovetop macaroni cheese…

INGREDIENTS

Pasta:

Lumache Rigate (or a similar tube pasta)

Sauce base:

Butter

Whole milk

Double cream

Flour

Toppings and cheeses:

Black summer truffles with aroma

Truffle-infused olive oil (with real white truffle)

Pecorino or a vegetarian Italian hard cheese

Cheddar

Comté, Gruyère or a vegetarian semi-hard cheese

TIPS

A lot of people will tell you that a stovetop macaroni cheese needs processed cheese products with emulsifiers to get super creamy. I don’t think that’s true – you can instead use real, flavour-packed cheeses and simple reserve some of the water from cooking the pasta; starch is released as the pasta cooks and works as an emulsifier without the need for additives. Simply add as much as you need to get the desired texture (I usually save a cup or two).

Stovetop Truffle Macaroni Cheese

  • Servings: 3-4
  • Difficulty: Easy
  • Print

Stovetop macaroni cheese with truffle

No special equipment or advance prep needed


Ingredients

  • 200g of Lumache Rigate (reserve 1-2 cups of pasta water)
  • 40g of butter
  • 40g of plain flour
  • 1/4 a pint of whole milk
  • 50g of Italian hard cheese (finely grated)
  • 50g of cheddar (grated)
  • 100g of semi-hard cheese (like Gruyère)
  • 80ml of double cream
  • 2 summer truffles (grate one, finely slice the other)
  • 1 tbsp of truffle-infused olive oil
  • Salt and pepper to taste


Directions

  1. Boil the kettle
  2. Bring the water to a rolling boil in a large lidded pot over a medium-high heat and salt generously
  3. Cook the pasta al dente (e.g. if the pack states a 12 minute cooking time, cook for 10 minutes), remove from the pot and set aside – retain 1-2 cups of the pasta cooking water
  4. In the same pot, reduce the heat to medium and melt the butter in it, before adding the flour
  5. After 2-3 minutes, begin adding the milk gradually, whisking continuously
  6. Once all the milk is added and the sauce is as smooth as possible, turn off the heat add in the mixture of 3 cheeses gradually, again whisking so it melts in
  7. Add as much pasta water as needed to make the sauce smooth and to create a lighter consistency
  8. Season the sauce with salt and pepper, add the double cream, truffle oil, grated truffle and stir
  9. Add the pasta back in and cook for a further 2-3 minutes
  10. Serve with black pepper crushed over and topped with a little extra Italian hard cheese (optional) and the sliced truffles

Let me know if you try this stovetop macaroni cheese!

See a step-by-step here:

Leave a comment