For company
Truffle oil macaroni cheese (no white sauce)
Opulent, silky, no roux, no faff. Cream, cheese, pasta, porcini, truffle oil — because actual truffles in South Africa are a fool's errand.
Truffle oil is the answer until South Africa steps up. Porcini rehydrated in hot water carry the earthy weight.
Method
- 01
Soak the porcini in boiling water for 15 minutes. Lift out, squeeze, chop finely. Strain and reserve the liquid.
- 02
Cook the macaroni in well-salted water until 1 minute shy of al dente. Drain, reserving a mugful of pasta water.
- 03
In a wide pan, warm the cream with the garlic, Dijon, chopped porcini and 4 tbsp of the reserved porcini liquid over medium heat until just bubbling at the edges.
- 04
Off the heat, whisk in the cream cheese, then the cheddar, gruyère and parmesan a handful at a time until glossy. Season with nutmeg, salt and pepper.
- 05
Fold in the pasta, loosening with pasta water if needed. Tip into a baking dish, top with more parmesan and blitz under the grill for 3–4 minutes until blistered.
- 06
Finish with a serious drizzle of truffle oil at the table. Not before — you want the perfume.
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