This is most certainly an upgrade on our standard mac n cheese, combined with smokey bacon with luxurious truffle and brown mushroom.
Ingredients
10.5 OZ / 300 G macaroni
1 TSP salt
5.5 OZ / 150 G cheddar
2 OZ / 50 G parmesan
17.5 OZ / 500 G milk
2 OZ / 50 G american cheese
1.5 OZ / 40 G butter
1 OZ / 25 G plain flour
2 PINCHES nutmeg
1 PINCHES pepper
70.5 OZ / 2000 G water
1 TBSP truffle paste
3.5 OZ / 100 G bacon lardons
7 OZ / 200 G brown mushroom
Directions
Add water and boil for 10 minutes / 250°F|120°C / speed 1.
Place simmering basket into the mixing bowl and add macaroni. Cook the pasta according to packet instructions until al dente for 10 minutes / 212°F|100°C / speed 1. Use spatula to remove the simmering basket and drain.
Cut the cheddar and parmesan into cubes. Add cheddar, parmesan and american cheese into the mixing bowl. Grate the cheese for 7 seconds / speed 7. Remove from the mixing bowl and reserve for later. Clean out the mixing bowl.
Slice your mushroom and then add them to the mixing bowl along with the bacon. Sauté the mix for 10 minutes.
Add the milk, butter, flour, nutmeg, truffle, cheese mix and pepper to the mixing bowl. Cook the sauce for 10 minutes / 212°F|100°C / speed 1.
Add macaroni to the mixing bowl. Remove the measuring cup and place the spatula inside the lid opening for stirring for 20 seconds / speed 1 / stir. Remove the macaroni from the mixing bowl into a serving dish and sprinkle some extra cheese over the top.
Enjoy your dish!
Recipe Note
TIP:
For a crispy top, you can finish the mac and cheese off under a hot grill.
