Truffle Mac & Cheese

Recipes & food styling Dariush Lolaiy / Photography Tony Nyberg

	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

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.