Home cook: How to make a delicious oozing TRUFFLE mac and cheese at home
- A home cook has shared his simple recipe for the perfect mac and cheese
- Dad-of-two Nick Pearce made an epic ‘truffle big mac and three cheese’ dish
- He used truffle and three types of cheeses mozzarella, parmesan and Jarlsberg
- Other ingredients included rigatoni, speck, lemon, thickened cream and eggs
A home cook has shared his simple recipe for the perfect mac and cheese – complete with truffle, mozzarella, parmesan and Jarlsberg.
Dad-of-two Nick Pearce, from New South Wales, made an epic ‘truffle big mac and three cheese’ dish using 10 just ingredients.
To make the comfort food, you’ll need rigatoni, speck, shallot, mozzarella, parmesan, Jarlsberg, lemon, thickened cream, truffle and eggs.
A home cook has shared his simple recipe for the perfect mac and cheese – complete with truffle, mozzarella, parmesan and Jarlsberg
Nick – who shares wholesome recipes with his wife Sophie @recipearce – has created the gourmet dish to celebrate National Mac & Cheese Day.
To make the mac and cheese, he started by cooking the rigatoni pasta until al dente, then set it aside.
Using a KitchenAid cordless chopper, he blitz the three cheese variety.
Over medium heat, he cooked the speck until its fat started rendering out in a cast iron casserole dish.
Using a KitchenAid cordless chopper, he blitz the three cheese variety to use in the sauce
‘If you want the recipe to be vegetarian, leave speck out and just start with some olive oil in the pan,’ he explained.
Turning heat down to low, he then added diced shallots, lemon zest, the three types of cheeses and thickened cream.
Once the cheeses have melted, he turned the heat off, then added grated truffle and two egg yolks, mixing them through the sauce.
Once the cheeses have melted, he turned the heat off, then added grated truffle and two egg yolks, mixing them through the sauce. Nick poured the cooked pasta into the pan, and stirred until it’s well coated in the sauce
Nick poured the cooked pasta into the pan, and stirred until it’s well coated in the sauce.
‘Flatten it all down into the sauce so it doesn’t dry out in the oven,’ he said.
He grated extra Swiss and parmesan cheese on top before baking it in the oven for just 12 minutes or until the crust forms on top of the dish.
To serve, he squeezed lemon juice and shaved more truffle over the top.