Think we could all do with a bit of comfort food right about now #aussie
truffled mac and six cheese
500g elbow pasta
75g plain flour
5 cups full cream milk
100g grated gruyere cheese
60g each parmesan, tasty, feta and manchego cheese
1 large buffalo mozzarella ball, torn
2 middle rashers bacon, finely chopped
1 tbsp white truffle oil
White pepper and sea salt flakes
1/3 cup panko breadcrumbs
Dressed lettuce leaves, to serve
Preheat a fan forced oven to 200ºC.
Bring a large saucepan of water to the boil. Once boiling, add pasta and cook for 7 mins. Drain and set aside.
Meanwhile, to make the sauce melt butter in a medium sized saucepan over medium heat. Add flour, whisking well and allowing to cook for about 1 min before adding milk, 1/4 cup at a time, whisking well between each addition until all milk is incorporated and you have a smooth sauce. Add gruyere, parmesan, tasty, manchego and feta cheese. Stir well until cheese melts and sauce becomes oozy then stir through truffle oil. Season to taste with salt and white pepper then add pasta and stir to coat.
Fry bacon in a small, non-stick frypan until crispy then stir through the pasta mixture.
Spoon pasta mixture into a large, deep baking tray. Tuck pieces of torn buffalo mozzarella randomly into the surface of the bake, then sprinkle evenly with breadcrumbs and bake for 35-40 mins or until golden and crispy on top. Serve with a side of dressed lettuce leaves.