servings
For the Mac ’n Cheese
- 60 g butter
- 60 g flour
- 625 ml milk
- 250 g mature cheddar grated
- 350 g macaroni
- Nutmeg ground
To serve with
- 250 g mixed exotic mushrooms
- 2 garlic cloves chopped
- 1 tbsp butter
- Truffle oil
- Cheese to top off Gruyère, Gouda, Cheddar…
- Sauté the mixed exotic mushrooms and garlic in 1 tbsp butter. Set aside.
- Melt the 60 g butter in a saucepan, sprinkle in the flour and cook, stirring briefly, until combined.
- Preheat the milk, then gradually whisk it into the roux, a little at a time, and cook until smooth and thick.
- Add the grated cheddar and mix well. Season to taste with salt, pepper and nutmeg. Keep warm on a low heat.
- Cook the macaroni, drain, then stir into the cheese sauce. Carefully fold through the mushrooms and garlic. Spoon into a baking dish.
- Drizzle with truffle oil to taste, coat with additional cheese and bake at 180°C until golden and bubbly.