TRUFFLE MAC & CHEESE
SERVES 4 / PREPARATION 40 MINUTES / COOKING 15 MINUTES
500g good-quality macaroni or rigatoni 1 bay leaf
1 small onion, diced olive oil
80g unsalted butter
60g flour
750ml milk, warmed
150g Maasdam or Cheddar, grated 2 tablespoons Sabatino truffle pâté 150g good-quality breadcrumbs 80g grated parmesan
Boil the pasta with the bay leaf in plenty of salted water until al dente. Drain and sit it in the colander (toss with a little oil if this is done well before the other elements are ready).
Sweat the onion in a little olive oil without letting it brown. Remove the softened onion from the heat while you make the sauce.
Make a roux by heating the butter in a pan over a low heat. Add the flour, stir with a wooden spoon and cook for 5 minutes until golden. Add the warm milk a ladle at a time, whisking constantly, until all the milk is used. Cook the sauce over a low heat, stirring, for a further 2 minutes. Add the cheese to the sauce and mix well, then combine the pasta and cheese sauce in a large bowl, add the truffle pâté and taste. Adjust the seasoning if necessary. Preheat the oven to 190°C. Spread the pasta mixture evenly in a baking dish. Cover with breadcrumbs and sprinkle with parmesan. Bake until the crumbs form a crunchy crust and the cheese has melted. Serve hot.