Creamy stovetop mac and cheese finished with Small Batch's White Truffle Ketchup and a drizzle of Truffle-Infused Chilli Oil.
Ingredients
| Ingredient | Amount |
|---|---|
| Elbow macaroni | 300 g |
| Butter | 3 tbsp |
| All-purpose flour | 3 tbsp |
| Milk, warmed | 2 cups |
| Cheddar cheese, grated | 200 g |
| Mozzarella, grated | 100 g |
| Small Batch White Truffle San Marzano Tomato Ketchup | 2 tbsp |
| Small Batch Truffle-Infused Chilli Oil, for finishing | 1 tsp |
| Salt | 0.5 tsp |
| Black pepper | 0.25 tsp |
Method
- Boil the pasta: Cook macaroni in salted boiling water until al dente. Drain and set aside.
- Make the roux: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute until light golden.
- Build the sauce: Slowly whisk in warm milk, stirring constantly until smooth and thickened.
- Melt in the cheese: Reduce heat to low, stir in cheddar and mozzarella until fully melted. Season with salt and pepper.
- Stir in the truffle ketchup: Fold in the White Truffle Ketchup until evenly combined for truffle depth and tang.
- Combine and serve: Toss pasta through sauce. Plate and finish each bowl with a drizzle of Truffle-Infused Chilli Oil right before eating.
Tip: For extra indulgence, shave fresh Parmesan on top along with the chilli oil drizzle.
