Mac and cheese al tartufo

Ingredienti

• 300 g macaroni
• 40 g butter, plus some extra for the casserole dish
• 40 g flour
• 600 ml whole milk
• 150 g Gruyère, grated
• 80 g Parmesan, grated (divided into two portions)
• 1.5 tbsp truffle oil
• 1 tbsp black truffle paste (or 10 g fresh truffle, finely grated)
• 0.5 tsp nutmeg
• Salt and black pepper to taste
• 4 tbsp panko breadcrumbs
• 15 g cold butter, in small knobs
• Fresh thyme leaves for garnish (optional)

Preparazione

1. 1

   Preheat the oven to 200°C (conventional oven).Cook the macaroni in plenty of salted water according to the package instructions, but take it out 1 minute early. Drain and set aside.Melt the butter in a saucepan over medium heat. Add the flour and stir for 1 to 2 minutes until a smooth roux forms.Add the milk little by little while stirring. Keep stirring until the sauce is smooth and slightly thickened, about 5 minutes.Remove the pan from the heat and add the grated Gruyère and half of the Parmesan. Stir until the cheese is completely melted.Add the truffle oil, truffle paste (or grated fresh truffle), nutmeg, salt and pepper to the sauce. Taste and adjust the seasoning as desired.Stir the cooked macaroni into the truffle cheese sauce and mix well. Spread the mixture into a greased casserole dish.Sprinkle the remaining Parmesan and the panko breadcrumbs over the top. Dot with the small pieces of butter for a crispy crust.Bake the mac and cheese for 20 to 25 minutes until the top is golden and crispy. Let rest for 5 minutes before serving.Serve straight from the casserole dish, optionally with an extra drizzle of truffle oil and some fresh thyme leaves.