Home cook: How to make a delicious oozing TRUFFLE mac and cheese at home
- A home cook has shared her simple recipe for the perfect mac and cheese
- Mum-of-two Sophie Pearce made an epic ‘truffle big mac and three cheese’ dish
- She used truffle and three types of cheeses mozzarella, parmesan and Jarlsberg
- Other ingredients included rigatoni, speck, lemon, thickened cream and eggs
A home cook has shared her simple recipe for the perfect mac and cheese – complete with truffle, mozzarella, parmesan and Jarlsberg.
Mum-of-two Sophie Pearce, from New South Wales, made an epic ‘truffle big mac and three cheese’ dish using 10 just ingredients.
To make the comfort food, you’ll need rigatoni, speck, shallot, mozzarella, parmesan, Jarlsberg, lemon, thickened cream, truffle and eggs.
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A home cook has shared her simple recipe for the perfect mac and cheese – complete with truffle, mozzarella, parmesan and Jarlsberg
Sophie – who shares wholesome recipes @recipearce – has created the gourmet dish to celebrate National Mac & Cheese Day.
To make the mac and cheese, she started by cooking the rigatoni pasta until al dente, then set it aside.
Using a KitchenAid cordless chopper, she blitz the three cheese variety.
Over medium heat, she cooked the speck until its fat started rendering out in a cast iron casserole dish.
(Truffle Big) Mac & (Three) Cheese
INGREDIENTS
250g Rigatoni
120g Speck or Pancetta (leave out if vegetarian)
1 Shallot
200g Mozzarella
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 and finely dice shallot.
Add 100g of Swiss cheese, 60g of parmesan and 200g of mozzarella to your KitchenAid Cordless Chopper and blitz.
Put pan onto medium heat, add in sliced speck and render down for a few minutes (if not a fatty speck, may need to add a drizzle of olive oil.
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.
Credit: Sophie Pearce @recipearce
Mum-of-two Sophie Pearce, from New South Wales, made an epic ‘truffle big mac and three cheese’ dish using 10 just ingredients – including rigatoni, speck, shallot, mozzarella, parmesan, Jarlsberg, lemon, thickened cream, truffle and eggs
Using a KitchenAid cordless chopper, she blitz the three cheese variety to use in the sauce
‘If you want the recipe to be vegetarian, leave speck out and just start with some olive oil in the pan,’ she explained.
Turning heat down to low, she then added diced shallots, lemon zest, the three types of cheeses and thickened cream.
Once the cheeses have melted, she turned the heat off, then added grated truffle and two egg yolks, mixing them through the sauce.
Once the cheeses have melted, she turned the heat off, then added grated truffle and two egg yolks, mixing them through the sauce. Sophie poured the cooked pasta into the pan, and stirred until it’s well coated in the sauce
Sophie poured the cooked pasta into the pan, and stirred until it’s well coated in the sauce.
‘Flatten it all down into the sauce so it doesn’t dry out in the oven,’ she said.
She grated extra Swiss and parmesan cheese on top before baking it in the oven for just 12 minutes or until the crust forms on top of the dish.
To serve, she squeezed lemon juice and shaved more truffle over the top.