A creamy, cheesy macaroni baked to golden perfection with a hint of truffle. This quick and easy recipe blends sharp cheddar, nutty Comté, and Parmesan cheeses with a crunchy, spicy breadcrumb topping for an irresistible comfort dish.
Ingredients extracted via AI
Ingredients
35 g butter150 g cheddar cheeseComté cheeseParmesan cheese35 g flourmilk2 PL mascarpone1 PL truffle paste500 g macaroni50 g breadcrumbs1 ČL cayenne peppermozzarella
Procedure generated via AI
Melt 35 grams of butter in a saucepan over medium heat.
Grate 150 grams each of cheddar, Comté, and Parmesan cheeses and set aside.
Once the butter has melted, stir in an equal amount of flour and mix well to form a roux.
Gradually whisk in one-third of the warm milk, stirring constantly to prevent lumps.
Add another third of the milk and continue cooking until the sauce thickens.
Pour in the final third of the milk, reduce the heat, and simmer gently for 3-4 minutes, stirring frequently to avoid sticking or burning.
Remove the sauce from heat, then stir in all the grated cheeses until melted and fully combined.
Blend in 2 tablespoons of mascarpone and 1 tablespoon of truffle paste, mixing thoroughly.
Meanwhile, cook 500 grams of macaroni in a large pot of salted boiling water for 5-8 minutes until al dente.
In a small bowl, combine 50 grams of breadcrumbs, 50 grams of freshly grated Parmesan, and 1 teaspoon of cayenne pepper to make the topping.