Macaroni Cheese

I made this insanely delicious (and proper calorific) Macaroni Cheese using a Premium Dutch Gouda flavoured with Truffle we got from Amsterdam Cheese Company when we visited this incredible city recently.  If you can't get hold of a truffled cheese of sorts, simply use a good white cheddar or mature Gouda and season your cheese sauce with truffle oil or truffle salt. This recipe is all about ratios to get perfectly saucy and stringy macaroni cheese. The next day it's obviously a little more solidified but equally delicious as seen in the pic above. Okay, time for a jog, around my apartment...
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Servings 6

Ingredients
  

  • 2 cups elbow macaroni boiled in salted water until al dente and rinsed with cold water
  • 800 ml milk
  • 1 small onion peeled and cut into quarters
  • 2 bay leaves
  • 1 tsp (5 ml) peppercorns
  • 50 g salted butter
  • 250 g mushrooms of your choice sliced
  • A pinch of dried rosemary
  • 1/4 c (60 ml) all purpose flour
  • 300 g mature cheddar or Gouda grated (as mentioned I used Truffle Gouda)
  • 2 tsp (10 ml) Dijon mustard
  • Salt and pepper to taste and truffle oil or truffle salt to taste if needed

Instructions
 

  • Preheat oven grill.
  • Heat milk in a medium pot with onion, bay leaves and peppercorns until it starts to bubble. Switch the heat off. The longer you allow the milk to steep, the more flavourful it will be. Drain the milk through a colander into another container or jug to remove the peppercorns, onion and bay leaves.
  • Use the same pot and melt the butter over the heat. Saute the mushrooms and rosemary until softened.
  • Stir in the flour and mix vigorously. Slowly whisk in the infused milk and continue whisking until sauce is thickened and starts to bubble.
  • Remove from the heat and whisk in the cheese (reserve some for topping),  mustard and seasoning to taste.
  • Add the cooked macaroni to the sauce and stir until well combined. Season once more to taste.
  • Decant into a medium baking dish.
  • Sprinkle with remaining cheese.
  • Pop under the grill for around 15 minutes until golden and bubbling.
  • Serve immediately with extra grated Parmesan and a drizzle of extra virgin olive oil or Truffle oil.
  • Enjoy!

Notes

Tried this recipe?Let us know how it was!