Macaroni Cheese

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  • 300g pasta
  • 3 tablespoons butter
  • 3 tablespoons plain flour
  • 3 cups milk
  • sea salt and freshly ground black pepper
  • 1 cup grated parmesan
  • 1 cup grated gruyere
  • 6 anchovy fillets, chopped
  • 2 teaspoons Dijon mustard
  • ½ teaspoon grated nutmeg
  • 1 teaspoon truffle infused oil (optional)
  • 1 teaspoon olive oil
  • ½ cup dry breadcrumbs
  • 2 tablespoons grated parmesan
  • cayenne pepper



Preheat the oven to 180 C Cook the pasta in a pot of salted boiling water until al dente
- approximately 12 minutes. Drain well. Melt the butter in a saucepan, stir
in the flour to form a smooth paste and continue to cook over a gentle heat
for about 3 minutes. Remove from heat. Heat the milk until almost boiling
and then remove from heat, pour the hot milk over the flour mix and stir
over heat until boiling, stirring continuously. The sauce should be thick
yet runny. Add salt and freshly ground black pepper to taste, cheeses, anchovies,
mustard and nutmeg and simmer for 5 minutes. Wipe the truffle and olive
oil over the base and sides of an ovenproof dish and place the pasta in
the dish. Cover with sauce and mix to combine. Combine the breadcrumbs with
extra grated parmesan and a sprinkle of cayenne pepper. Sprinkle over the
top and bake for 30 minutes or until bubbling hot and golden.

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