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
100 g butter
2 leeks, finely sliced
100 g chestnut mushrooms, sliced
1 tsp. truffle oil, optional
500 g macaroni
75 g plain flour
50 ml white wine
500 ml whole milk
200 ml single cream
50 g Parmesan
50 g Gruyere
125 g Cheddar
2 Tbsp. fresh chives, roughly chopped
50 g 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.
Per Serving:
Calories: 802
Fibre: 5 g
Total carbs: 81 g
Sugars: 7 g
Total fat: 38 g
Saturated fat: 23 g
Protein: 29 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
