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.
(Truffle Big) Mac & (Three) Cheese
INGREDIENTS
250g Rigatoni
120g Speck or Pancetta (leave out if vegetarian)
1 Shallot
200g Mozzarella
50g Parmesan Cheese
100g Jarlsberg
1 Lemon
3 Tablespoons Thickened Cream
20g Truffle
2 Egg Yolks
Olive Oil
METHOD
Preheat oven to 220C
Get pot of water boiling. Cook Rigatoni till al dente (follow packet instructions). Once cooked, run under cold water to stop from cooking.
Slice 120g of speck and finely dice shallot.
Add 100g of Swiss cheese, 60g of parmesan and 200g of mozzarella to your KitchenAid Cordless Chopper and blitz.
Put pan onto medium heat, add in sliced speck and render down for a few minutes (if not a fatty speck, may need to add a drizzle of olive oil.
Turn heat to low and add diced shallots and zest of lemon for a couple of minutes. Add cheese into pan with 3 tablespoons of thickened cream and mix into a sauce on low heat. Once the cheeses have melted, turn off the heat.
Grate 10g of truffle through cheese sauce and add in 2 egg yolks and mix through.
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). Grate some extra Swiss and parmesan over the top.
Place in oven until crust forms on top of the dish (approx 12 minutes).
Finish with a squeeze of lemon over the top and shave another 10g of truffle over the top.
Credit: Nick Pearce @recipearce
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.