Truffle Big MAC n Three CHEESE

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4 People

It’s National Mac N Cheese Day, so what better way to celebrate than make one with truffle and three different cheeses! This is one of our more boujee and decadent recipes but we decided you definitely deserve it! This dish was made even simpler to whip up using @kitchenaidausnz’s Cordless 5 Cup Chopper, meaning you can have this truffly cheesy goodness wherever you want (goodbye cords)!

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Truffle Big MAC n Three CHEESE

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Serves: 4 People

Ingredients

  • 250 g Rigatoni
  • 120 g Speck or pancetta , (can leave out if want vegetarian)
  • 1 Shallot
  • 200 g Mozzarella
  • 50 g Parmesan, (extra for grating on top)
  • 100 g Jarlsberg Swiss cheese , (extra for grating on top)
  • 1 Lemon
  • 3 tbsp Thickened cream
  • 20 g Truffle
  • 2 Egg yolks
  • Olive oil

Method

  • 1)

    Preheat over to 220C.

  • 2)

    Get pot of water boiling. Cook rigatoni till al dente (follow packet instructions). Once cooked run under cold water to stop from cooking.

  • 3)

    Slice 120g of speck.

  • 4)

    Finely dice a shallot.

  • 5)

    Add 100g of Swiss cheese, 60g of parmesan and 200g of mozzarella to your KitchenAid chord-less chopper and blitz.

  • 6)

    Put pan onto medium heat, add in sliced speck and render down for a few minutes (if not fatty speck, may need to add a drizzle of olive oil. If you want recipe to be vegetarian, leave speak out and just start with some olive oil in the pan).

  • 7)

    Turn heat to low and add diced shallots and zest of 1 lemon for a couple of minutes.

  • 8)

    Add cheese into pan with 3 tablespoons of thickened cream and mix into a sauce on a low heat.

  • 9)

    Once the cheeses have all melted, turn off the heat.

  • 10)

    Grate 10g of truffle through cheese sauce and add in 2 egg yolks and mix through.

  • 11)

    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).

  • 12)

    Grate some extra Swiss and parmesan over the top.

  • 13)

    Place in oven until crust forms on top of the dish (ours took approx. 12 mins).

  • 14)

    Finish with a squeeze of lemon over the top and shave another 10g of truffle over the top too.

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