When we were back home in August for The Domestic Prince’s Granny’s 100th (!) birthday, we spent some time in London. Now, for me, no trip to London is complete without a trip to my spiritual home, aka Harrods! Since our visits to this shopping mecca are now few and far between, they tend to be quite lengthy visits. Obviously, a long day of shopping needs sustenance, and to appease the lovely Domestic Prince, we opted for the newly renovated Pizzeria & Canti Prosecco Bar. Anybody who knows The Domestic Prince will know how much he loves pizza! Me, not so much. What I do love, however, are truffles. I’m not talking about the chocolate variety in this instance, although, you’ve probably guessed that I am rather partial to a yummy praline truffle now and again. No, I’m talking about the pungent underground fungus variety. I just adore them – the more truffles in a dish, the better in my opinion. So, I was thrilled to see truffle mac ‘n’ cheese on the menu! It was absolutely delicious and I devoured every mouthful! Ever since, I’ve been reminiscing about it. I’ve been playing around with my version and thanks to my new Nigellisima cookbook and my trusty Heston Blumenthal’s At Home cookbook, I think I’ve come-up with a pretty good dish! This is not a traditional mac ‘n’ cheese made with a roux sauce. This one is thickened with cornflour, thus making it gluten-free and much smoother and tastier! Truffles are quite rich, so make sure you’re super hungry before eating this! Enjoy with a crisp glass of white wine!
Serves 4 as a main dish, or 6 to 8 as a side
- Butter for greasing the dishes
- 400g macaroni
- 200g Gruyere cheese, grated
- 250g Parmesan cheese, grated
- 30g cornflour
- 300ml white wine
- 400ml chicken stock
- 50g mascarpone cheese
- 15 – 30ml of truffle oil (depending upon how truffley you like it!)
- Salt & pepper for seasoning
- Pre-heat the oven to 180C
- Butter your individual ovenproof dishes that you’re going to serve the mac ‘n’ cheese in.
- Bring a large saucepan of salted water to the boil and cook the pasta so it’s al dente (around 7 to 8 minutes). Once it’s cooked, drain and set aside.
- Toss all the grated Gruyere and 200g of the grated Parmesan cheeses with the cornflour in a bowl.
- Pour the wine into a large saucepan and bring to the boil. Simmer for 1 to 2 minutes.
- Add in the chicken stock and the Gruyere and Parmesan cheeses and whisk. It should form a gooey, stringy mixture.
- Simmer for 3 to 5 minutes.
- Add in the mascarpone and truffle oil and give a quick whisk.
- Pour the pasta into the cheese sauce and warm through.
- Taste and season if required.
- Ladle into the prepared butter dishes and sprinkle over the remaining 50g of Parmesan cheese and pop in the oven until golden brown on top.
Domestic Princess tips
- Don’t overcook the pasta. There’s nothing worse than a soft mac ‘n’ cheese.
- If you’re not a truffle fan, then just omit it from the recipe.
- If you’re making this for children, substitute the wine for the same amount of chicken stock.
- Truffle oil goes rancid quite quickly, so I only buy small bottles of it.
- Swap any of the cheeses for your favourite ones.
- Obviously any pasta can be used as well – penne would be a good one.
- If you want a crunchier topping, mix 50g of breadcrumbs with the grated Parmesan cheese.
- Bangaloreans, you can find truffle oil, mascarpone, Gruyere and Parmesan in Nature’s Basket in Whitefield.
Have you tried truffles? Are you a lover like me?
Have a wonderful weekend!
With much love
The Domestic Princess