There is nowhere to hide in a mac & cheese. The ingredients truly speak for themselves with dairy being the star. With such a simple recipe, the only way to truly elevate it is by using high quality ingredients. In this case, we are using fresh 100% Canadian dairy products and tantalising truffles to turn an ordinary mac & cheese into a deliciously rich and decadent dish. It's also important that we use sustainably-sourced ingredients so that our love of classic dairy dishes, like mac & cheese, can continue to be shared with future generations to come!
- Chef Eric Chong
- Prep: 30 minutes
- Truffle Béchamel:
- 150g unsalted butter (⅔ cup)
1 kg heavy cream (4 cups)
1 kg whole milk (4 cups)
130g all-purpose flour (1 cup)
40g salt (¼ cup)
10g black peppercorns (4 tsp)
1 head of garlic (halved)
4 bay leaves
1 bunch of thyme
250ml truffle oil (1 cup)
- Truffle Mac & Cheese:
- 50g provolone cheese (½ cup)
50g Beemster cheese (½ cup)
150g truffle gouda cheese (1 ½ cups)
1 pc black truffle
1 pkg dry elbow macaroni
1 bunch of chives
kosher salt for pasta water
In a pot, bring the cream, milk, salt, black peppercorn, garlic, bay leaves, and thyme to a boil and simmer for 10 minutes.
In a separate pot, simmer butter & flour into a roux (blond).
Strain the cream mixture and add it to the roux.
Continue stirring vigorously until thickened.
Cool down bėchamel and add truffle oil.
Truffle Mac & Cheese
Bring a pot of water to the boil and season with salt.
Cook the macaroni as per instructions on the box.
Strain macaroni and rinse under cold water to prevent further cooking.
Add 200g (about 2 ½ cups) of the Truffle Béchamel to a dry pan on medium heat.
Add the macaroni and all the grated cheese and stir with a spatula until the cheese has melted.
Place mac & cheese in an ovenproof vessel and broil until cheese crisps up to a golden brown.
Finish with sliced chives and grated black truffle.