This is not your momma's mac and cheese. She got the Michelin treatment. It's not too truffly—just enough to take it to the next level. The peas are fresh and light, adding a little bite that's tucked into every forkful of pasta. That pop of green takes away just enough of the guilt from this rich, indulgent dinner!
Ingredients:
- 150g Truffle Trove cheese grated
- 300g macaroni pasta
- 3 slices of Hopcott Bacon
- 15g flour
- 15g butter
- Pinch of mustard powder
- 300ml cream or milk
- 1 clove crushed garlic
- 1 cup peas
- Salt and black pepper to season
-
Panko for topping
Instructions:
- Cook the pasta until al dente, adding the cup of peas at the last minute of cooking. Remove and drain.
- Cook the bacon in a large pan until crispy, set bacon aside and add cream. Bring to a gentle simmer.
- Combine the flour, butter and mustard to make a paste.
-
Gradually add the paste and crushed garlic to the cream, stirring continuously on a simmering heat until the sauce thickens and the flour is fully cooked. Remove from heat and add the Truffle Trove cheese to create a thick sauce. (Reserve a handful of cheese to sprinkle over the top of the dish.)
- In a oven proof baking dish add your mac and cheese and sprinkle remaining cheese as well as bacon bits and panko on top and place under a hot grill until bubbling (approx. 5 mins).
- Let cool slighly and serve!
