A new twist on pasta: Truffled mac ‘n’ cheese 

A new twist on pasta: Truffled mac ’n’ cheese

This is my sophisticated version of that all-time favourite, though you can leave out the truffle oil if you prefer.

SERVES 8

950ml double cream

¼ tsp freshly grated nutmeg

¼ tsp cayenne pepper

1 bay leaf

30g unsalted butter

4 shallots, finely chopped

3 garlic cloves, crushed

1 salted anchovy fillet

500ml white wine

100g grated cheddar cheese

100g grated gruyère cheese

45g grated parmigiano reggiano

2 tbsp black truffle oil

500g dried pasta tubes or 400g fresh pasta tubes

TO SERVE

75g toasted panko breadcrumbs

1 tbsp finely chopped flat-leaf parsley

25g grated parmigiano reggiano

  • In a large heavy-bottomed pan, heat the cream until it is almost boiling, then turn down the heat, add the nutmeg, cayenne pepper and bay leaf and allow to simmer slowly until reduced by half. Set aside.
  • Melt the butter in a separate pan, then sauté the shallots, garlic and anchovy until the anchovy has melted and the shallots are soft and translucent but not browned. Pour in the white wine and simmer until nearly all of it has evaporated.
  • Put a large pan of salted water on to boil for the pasta.
  • Pour the cream mixture into the shallot and wine mixture. Add the cheeses and truffle oil and season to taste. Set aside.
  • When the salted water is at a rolling boil, add the pasta and cook according to the instructions on the packet. Drain the pasta, but keep a cup of the cooking water.
  • Return the pasta to the pan and add just enough truffled sauce to coat the pasta (you want it nice and creamy but not too rich), along with 3-4 tbsp of the retained pasta-cooking water. Return to the heat for 1 minute, and give everything a good mix to make it extra creamy. Pour into a large serving dish or individual plates or bowls.
  • Mix the breadcrumbs, parsley and parmigiano cheese together and sprinkle over the pasta. Serve immediately.

TIP This recipe makes more sauce than you will need for the pasta, but you can keep the rest in the fridge or freeze it for future use.