Mac n cheese is up there as one of the all-time great comfort foods. I made this one on a whim as I couldn’t be bothered to go to the supermarket to get anything else for dinner, so it was a case of ‘what do I have in the cupboards and fridge!?’
- 100g Macaroni
- 1 ball Mozzarella
- 50g Cheddar
- 50g Cheddar (to top)
- 20g Parmesan
- ½ tsp Truffle Oil
- 1 tbsp Cheese Sauce powder
- 25ml Soya Cream
In some boiling salted water cook the macaroni until al dente. In another pan with some more boiling water about 250ml dissolve the cheese sauce powder. Once dissolved, boil and reduce by about half.
Break the mozzarella into smalls chunks and add to the cheese sauce. Stir constantly until melted using a whisk. Add the cream and simmer for 1-2 minutes. Remove the sauce from the heat and add the cheddar, parmesan and truffle oil. Stir well so ensure that all of the cheese has melted. Leave the sauce to one side.
The pasta should be cooked now, drain and put into a large mixing bowl. Leave to cool and then stir in the cheese sauce. Transfer the mac n cheese to an oven proof dish and leave to cool in the fridge. Top the mac and cheese with the extra cheddar and bake in the oven at 180c for 20-25 minutes.