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

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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

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