Looking for an elevated version of a mac & cheese? Well this is the recipe for you! We've transformed our simple creamy and decadent cheesy pasta dish into a restaurant-worthy feast by adding in some luxurious truffle oil. Serve with a glass of red wine to finish.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Cal/Serv:
802
Ingredients
100g
butter
2
leeks, finely sliced
100g
chestnut mushrooms, sliced
1tsp.
truffle oil, optional
500g
macaroni
75g
plain flour
50ml
white wine
500ml
whole milk
200ml
single cream
50g
Parmesan
50g
Gruyere
125g
Cheddar
2Tbsp.
fresh chives, roughly chopped
50g
fresh white breadcrumbs
Directions
Step 1
Melt 25g butter in a large frying pan over medium heat and fry the leeks and mushrooms until softened, about 10min. Stir in the truffle oil and set aside.
Step 2
Bring a large pan of salted water to the boil and cook the macaroni pasta for 5-8min until just tender. Drain.
Step 3
Meanwhile, melt remaining butter in a large pan. Stir in the flour and cook for 1min. Take off the heat and gradually beat in the wine, then the milk and cream, using a wooden spoon, until combined. Heat gently, stirring all the time until mixture thickens; it will need to boil to do this. Stir through the Parmesan, Gruyère, 100g of Cheddar and chives; season well. Stir through the leek and mushroom, then mix through the pasta. In a small bowl, mix together the remaining Cheddar and the breadcrumbs.
Step 4
Transfer to 6 x 300ml ovenproof serving dishes, or one 2.56 litre ovenproof dish, top with breadcrumbs and grill for about 5min, until hot and golden. Serve immediately with a crisp green salad, or as a side served with chicken.
Freeze ahead: Make recipe up to end of step 3, spoon into serving dishes, then freeze. Preheat oven to 200°C (180°C fan) mark 6. If cooked in one large dish, cook covered for 45min before removing foil and cooking for a further 15min, until golden and cooked through. Serve immediately. If cooked in smaller dishes, cook covered for 15min before removing foil and cooking for a further 10min, until golden and cooked through.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
