Ingredients
| 500g good-quality macaroni or rigatoni | |
| 1 bay leaf | |
| 1 small onion, diced | |
| olive oil | |
| 80g unsalted butter | |
| 60g flour | |
| 750ml milk, warmed | |
| 150g Maasdam or Cheddar, grated | |
| 2 tablespoons Sabatino truffle pâté | |
| 150g good-quality breadcrumbs | |
| 80g grated parmesan |
Instructions
| 1. | Boil the pasta with the bay leaf in plenty of salted water until al dente. |
| 2. | Drain and sit it in the colander (toss with a little oil if this is done well before the other elements are ready). |
| 3. | Sweat the onion in a little olive oil without letting it brown. |
| 4. | Remove the softened onion from the heat while you make the sauce. |
| 5. | Make a roux by heating the butter in a pan over a low heat. |
| 6. | Add the flour, stir with a wooden spoon and cook for 5 minutes until golden. |
| 7. | Add the warm milk a ladle at a time, whisking constantly, until all the milk is used. |
| 8. | Cook the sauce over a low heat, stirring, for a further 2 minutes. |
| 9. | Add the cheese to the sauce and mix well, then combine the pasta and cheese sauce in a large bowl, add the truffle pâté and taste. Adjust the seasoning if necessary. |
| 10. | Preheat the oven to 190°C. |
| 11. | Spread the pasta mixture evenly in a baking dish. |
| 12. | Cover with breadcrumbs and sprinkle with parmesan. |
| 13. | Bake until the crumbs form a crunchy crust and the cheese has melted. Serve hot. |
Recipes & food styling Dariush Lolaiy / Photography Tony Nyberg
Leave a Reply