Ingredients:
Truffle mac and cheese:
- 500 ml semi-skimmed milk
- 2 large cloves garlic, peeled and crushed
- 1 sprig of fresh thyme
- 1 bay leaf
- 500 g dried macaroni
- 45 g butter
- 45 g plain flour
- 100 g The Laughing Cow Original Cheese Spread (6 triangles)
- 2 splashes Worcestershire sauce
- Salt and ground black pepper
- 25 ml truffle oil or to taste
Crispy Crumb Topping:
- 80 g panko breadcrumbs
- 2 tbsp truffle oil
- 2 tbsp chopped chives
- 2 tbsp chopped parsley
- Salt and ground black pepper
Method:
- Pour the milk into a small saucepan, add the garlic, thyme and bay leaf. Bring to the boil and simmer for two minutes, remove from the heat for herb flavours to infuse.
- To cook the macaroni, place in a large saucepan full of boiling water and cook according to pack instructions (it should be slightly under cooked) drain and keep warm.
- Whilst the macaroni is cooking make the sauce. Melt the butter in a medium saucepan over a low heat, tip in the flour and beat together until a roux paste forms, do not brown.
- Strain the infused milk then add it a little at a time to the roux, then bring to the boil stirring continuously until the sauce thickens. Beat in The Laughing Cow Original Cheese Spread, season with Worcestershire sauce, salt, pepper and truffle oil to taste.
- Pour the sauce into the pasta, combine thoroughly and tip into a serving dish.
- Make the crispy crumb topping, by heating the panko breadcrumbs and truffle oil together in a frying pan for 3-5 minutes, add the fresh herbs and season.
- To serve, sprinkle the crumb topping over the Mac and Cheese, serve immediately.
Featured Product for this recipe :
The Laughing Cow Original Cheese Spread
