Ingredients
- 200 gram macaroni
- 30 gram butter
- 30 gram flour
- 3 tsp truffle oil
- 100 ml double cream
- 250 ml milk
- 50 gram gruyere cheese grated
- 50 gram parmigiano reggiano grated
- 25 gram bread crumbs panko preferred
- 50 gram cheddar cheese grated
Instructions
- Heat a big pot of water with salt until boiling, then stir in the macaroni. Let it simmer for 6-7 minutes or until fully cooked.
- In a skillet over low to medium heat, melt the butter before adding the flour and truffle oil. Keep whisking until the mixture becomes thick and well-integrated. Follow this by pouring in the double cream and milk.
- Warm the mixture until it begins to bubble and become more dense. Reduce the stove's temperature, then mix in the Gruyère, Parmesan, and half of the cheddar cheese. Keep whisking until all the cheese has melted.
- Incorporate the cooked macaroni into the cheese sauce, stirring thoroughly to ensure an even mix. Pour this combination into an oven-safe dish. Top with breadcrumbs and the rest of the grated cheddar. Broil in a preheated oven for 5-10 minutes, or until the top turns golden and bubbles form. Take it out of the oven and serve while hot.
Nutrition
Calories: 2178kcal | Carbohydrates: 210g | Protein: 89g | Fat: 108g | Saturated Fat: 58g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 33g | Cholesterol: 287mg | Sodium: 1837mg | Potassium: 1175mg | Fiber: 8g | Sugar: 25g | Vitamin A: 3311IU | Vitamin C: 1mg | Calcium: 1961mg | Iron: 6mg