Looking to switch things up from the mac and cheese you were making as a student? Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. Starchy pasta cooking water mingles with melted cheese to create a creamy, gooey sauce that still feels light. Black Périgord truffles and Comté cheese are a natural pairing. Simply gorgeous and decadent.
Ingredients For
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120 ml
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1 pinch
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1 pinch
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1 pinch
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0.50 tsp
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0.50 tsp
Preparation
1
Preheat the oven to 180°C. With the butter, grease two 4-in. round or square baking pans or ramekins.
2
Add the milk, garlic, ground mustard, nutmeg, smoked paprika, pepperoncino, salt, and pepper to a blender. Blend to combine.
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3
Stir together the grated Comté with the seasoned milk mixture and macaroni in a large bowl.
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4
Divide among the buttered baking pans, cover each with foil, and bake until the pasta is tender, about 25 mins. Remove the foil.
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5
Divide the black truffles, and truffle oil between the baking pans and gently stir to evenly mix the ingredients.
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6
Return the pans to the oven and bake (without the foil this time) until a golden color, about 20 mins.
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7
Let cool at least 5 mins., then serve.
Contributor
Benjamin Vaschetti
Chef
