Gets Cheddar With Each Bite

Ingredients

Pasta

  • 1 box macaroni
  • 85g cheddar, grated
  • 25g parmesan, grated
  • 150 g Bocconcini mozzarella, cubed
  • 2 tbsp truffle oil

Mornay Sauce

  • 800g cheese, any make up of the following:
    • Parmesan, shredded
    • Gruyere, shredded
    • Yellow cheddar, shredded
    • Gouda, shredded
  • ¼ cup butter
  • ¼ cup flour
  • 4 cups cold whole milk 
  • Salt&Pepper
  • 2 tsp cayenne pepper
  • 2 tbsp whole grain mustard
  • 4 tbsp truffle paste

Instructions

Pasta

  • Preheat oven to 160C.
  • On a stovetop, start by cooking your pasta of choice. Once cooked – drain the water and put 2 tbsp of truffle oil through it. Mix and set aside.
  • While the pasta is cooking, make your mornay sauce – method below.
  • Once the mornay sauce is finished, place the cooked pasta into a casserole dish and pour the cheese sauce over top. Stir together inside the casserole dish.
  • After the cheese sauce has been evenly dispersed, add the cubed mozzarella and mix to make sure it’s evenly distributed. 
  • Top the whole thing with grated cheddar and grated parmesan.
  • Place into the preheated oven for about 45 minutes (rotating once halfway through) and bake until a golden brown on top. 
  • Let sit and rest for 10 minutes before serving. 

Mornay Sauce

  • Start by shredding all the cheeses on the large hole side of a box grater and cubing the mozzarella cheese. All together it should be 800g.
  • In a large saucepan, melt ¼ cup of butter over medium heat for 2-3 minutes until it stops spattering, the stage right before browning.
  • At this point, add ¼ cup of flour and whisk into a thick paste and cook for 2-3 minutes until the raw flour smell is gone.
  • Now slowly add the 4 cups of cold milk a little at a time in batches of ½ cup each, while whisking constantly. Add until all 4 cups are mixed through thoroughly.
  • Whisk that rigorously over medium-high heat until it comes to a bare simmer and reaches a consistency of just thicker than that of heavy cream. 
  • Once the bechamel is finished, combine all the cheese (except mozzarella) into a heatproof bowl. Pour the bechamel over top through a fine-mesh strainer. Fold the cheese into the bechamel and whisk until it is fully melted and turned into a mornay sauce. 
  • Season with a bunch of salt, freshly ground pepper, cayenne pepper, and 2 tablespoons of whole grain mustard and truffle paste and whisk to combine.