Truffle mac & three cheese | Recipearce
A more boujee and decadent mac and cheese with truffle. This dish was made even simpler to whip up using the KitchenAid 5 Cup Cordless Chopper, meaning you can have this truffly cheesy goodness wherever you want!
Ingredients
- 250g Rigatoni
- 120g Speck or Pancetta (leave out if vegetarian)
- 1 Shallot
- 200g Mozarella
- 50g Parmesan Cheese
- 100g Jarlsberg
- 1 Lemon
- 3 Tablespoons Thickened Cream
- 20g Truffle
- 2 Egg Yolks
- Olive Oil
Method
- Preheat oven to 220C
- Get pot of water boiling. Cook Rigatoni till al dente (follow packet instructions). Once cooked, run under cold water to stop from cooking.
- Slice 120g of speck
- Finely dice a shallot
- Add 100g of Swiss cheese, 60g of parmesan and 200g of mozzarella to your KitchenAid 5 Cup Cordless Chopper and blitz
- Put pan onto medium heat, add in sliced speck and redner down for a few minutes (if not fatty spack, may need to add a drizzle of olive oil. If you want the recipe to be vegetarian, leave speck out and just start with some olive oil in the pan.
- Turn heat to low and add diced shallots and zest of lemon for a couple of minutes
- Add cheese into pan with 3 tablespoons of thickened cream and mix into a sauce on low heat
- Once the cheeses have melted, turn off the heat.
- Grate 10g of truffle through cheese sauce and add in 2 egg yolks and mix through
- Add cooked pasta to pan and stir through the sauce. Flatten it all down into the sauce (so it doesn’t dry out in the oven)
- Grate some extra Swiss and parmesan over the top
- Place in oven until crust forms on top of the dish (approx 12 minutes)
- Finish with a squeeze of lemon over the top and shave another 10g of truffle over the top
Tags: Recipes , Pastas; Rice; Grains
Tools: Food Choppers
