Truffle Mac & Cheese

Ingredients
100 g butter
2 leeks, finely sliced
100 g chestnut mushrooms, sliced
1 tsp. truffle oil, optional
500 g macaroni
75 g plain flour
50 ml white wine
500 ml whole milk
200 ml single cream
50 g Parmesan
50 g Gruyere
125 g Trufflewood Truffle Cheddar
2 Tbsp. fresh chives, roughly chopped
50 g fresh white breadcrumbs

Directions
Step 1
Melt 25g butter in a large frying pan over medium heat and fry the leeks  and mushrooms until softened, about 10min. Stir in the truffle oil and set aside. 

Step 2
Bring a large pan of salted water to the boil and cook the macaroni pasta for 5-8min until just tender. Drain. 

Step 3
Meanwhile, melt remaining butter in a large pan. Stir in the flour and cook for  1min. Take off the heat and gradually beat in the wine, then the milk and cream, using a wooden spoon, until combined. Heat gently, stirring all the time until mixture thickens; it will need to boil to do this. Stir through the Parmesan, Gruyère, 100g of Trufflewood Cheddar and chives; season well. Stir through the leek and mushroom, then mix through the pasta. In a small bowl, mix together the remaining Trufflewood Cheddar and the breadcrumbs. 

Step 4
Transfer to 6 x 300ml ovenproof serving dishes, or one 2.56 litre ovenproof dish, top with breadcrumbs and grill for about 5min, until hot and golden. Serve immediately with a crisp green salad, or as a side served with chicken. 

Per Serving:
Calories: 802
Fibre: 5 g
Total carbs: 81 g
Sugars: 7 g
Total fat: 38 g
Saturated fat: 23 g
Protein: 29 g

Recipe from Truffle Mac & Cheese