Truffles are a big thing in the food world. If you haven’t had truffles before, it’s hard to describe how they taste. They’re luscious, earthy, and umami-packed. They taste best fresh, shaved onto a perfect plate of pasta. If you don’t have a truffle handy, don’t miss out on the truffle train, just make this grown-up version of truffle mac and cheese.
Truffle oil isn’t nearly the same as a fresh truffle, but it’s convenient and pretty damn tasty. We picked up a bottle from Rome that says “infused with truffles,” some oils aren’t made with real truffles – they’re chemically flavoured. Regardless, truffle oil is what Heston Blumenthal calls for in his decadent take on mac and cheese.
Cream cheese really makes this mac and cheese extra creamy and rich. It’s a pretty easy recipe too – you don’t even need to make a roux! The only finicky part is the cooking down of the white wine, which is a little time consuming. Heston bakes his mac and cheese in his recipe, but I left it as a stove top recipe to keep it extra unctuous. I really enjoyed it and Mike declared it the best mac and cheese he’s ever had.
Truffle Mac and Cheese Recipe from Heston at Home
- 1 1/3 cups macaroni
- 1/2 cup dry white wine
- 1 tablespoon truffle oil
- 1 1/4 cups chicken or vegetable stock, warmed
- 1/2 cup parmesan cheese, finely grated
- 1 tablespoon flour
- 1/2 block cream cheese
- freshly ground pepper
Cook the macaroni according to the package. Meanwhile, in a small saucepan, reduce the wine over high heat until thick, syrupy and reduced in volume to about 2 tablespoons. Drain the pasta, place in a bowl and toss with truffle oil.
Add the chicken stock to the reduced wine and adjust the heat to medium. Mix together the parmesan and flour so that the flour coats the parmesan. Add to the wine-stock mixture and stir until the cheese has been melted and mixture thickens slightly. Add the pasta and cream cheese and stir until the cream cheese is completely melted. Season to taste with freshly ground pepper and enjoy immediately.