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Truffle Mac And Cheese

truffle mac and cheese
truffle mac and cheese


  1. Pour the milk into a saucepan, then add the onion, garlic cloves, bay leaf and star anise
  2. Bring almost to the boil, then remove from the heat, cover and set aside to infuse for 30 minutes
  3. Strain into a jug and discard the flavourings
  4. Preheat the oven to 200°C/180°C fan/Gas 6
  5. Melt the butter in a separate saucepan over a low heat, then stir in the flour to make a roux and cook, stirring, for 1 minute
  6. Gradually whisk in the warm infused milk, until the mixture is smooth
  7. Slowly bring to the boil over a low heat, whisking continuously, until the sauce thickens
  8. Simmer gently for 5 minutes, stirring often
  9. Add the Comté and Cheddar cheeses and whisk in until smooth
  10. Season to taste with salt and pepper
  11. While the sauce is cooking, cook the macaroni in a large pan of salted boiling water until al dente, about 9 minutes or according to the packet instructions
  12. Drain, refresh briefly under cold running water and drain again
  13. Meanwhile, make the breadcrumb topping
  14. Melt the butter in a frying pan, add the garlic and sauté for a minute without colouring
  15. Stir in the breadcrumbs and cook over a low heat for about 8 minutes, until the breadcrumbs are pale golden and lightly toasted, stirring regularly to make sure the mixture doesn’t burn
  16. Stir in the parsley
  17. Tip the macaroni into the cheese sauce and mix well to coat
  18. Pour the mixture into a large, wide gratin dish
  19. Scatter the mozzarella on top, then sprinkle over the Parmesan. Sprinkle the toasted breadcrumbs over the top
  20. Bake for about 15–20 minutes, until the topping is golden and crisp
  21. Shave the black truffle on top and serve


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