We're dressing up this classic dish with a touch of opulence.
There’re few things more comforting than devouring this decadent wintertime classic. To take the cheesy trio of parmesan, cheddar and gruyère to the next level, we recommend enhancing it with a drizzle of truffle oil, or if you really want to add a sumptuous touch, acquire a jar of black truffles and shave the delicacy sparingly on top.
1 leek finely sliced
100g button mushrooms sliced
2 teaspoons of truffle oil (black or white)
Salt and pepper to taste
50ml white wine
Heat the oven to 180 degrees on fan bake. On a low heat, melt 25g of butter in a pan and fry the leek and mushrooms until softened. Stir in truffle oil and set aside. To make the cheese sauce, in another pan, melt the rest of the butter and stir in the flour for roughly 1 minute. Take off the heat then add the milk, cream and wine and stir until combined. Heat gently and stir until the mixture thickens, and then stir through the three cheeses, chives and salt and pepper. Bring a pot of salted water the boil and cook the macaroni until al dente, drain water and transfer it into a baking dish, topping the pasta with the cheesy sauce and finishing with a sprinkle of breadcrumbs on top. Bake for 5-10 minutes (until breadcrumbs have browned) remove from the oven and serve, shaving fresh truffle on top if you wish.