Truffle Mac & Cheese

Add a touch of luxury to a classic comfort food with our truffle and black pepper cheddar, Hunter, taking this mac and cheese to an indulgent new level. Perfect as a side to steak night or served with garlic bread for the ultimate cosy dish on a chilly autumn evening.

Ingredients

40g butter
40g plain flour
375ml milk
200g Hunter Truffle Cheddar, grated
60g mozzarella, grated
1 clove garlic, finely chopped
Pinch of nutmeg
Pinch of mustard powder
500g pasta (e.g. macaroni or rigatoni)
Salt and freshly ground black pepper, to taste
Chopped parsley, to garnish

Method

Step 1: Melt the butter and infuse with garlic

Melt the butter in a saucepan over medium heat. Add the chopped garlic and cook gently for 1–2 minutes until fragrant. This builds a rich, savoury base for your cheese sauce.

Step 2: Create a flavourful roux

Stir in the flour, nutmeg, and mustard powder, mixing constantly to form a smooth paste. This classic roux gives your sauce a creamy texture and depth of flavour.

Step 3: Gradually add the milk

Slowly pour in the milk while stirring continuously. Cook over low heat until the mixture thickens and coats the back of a spoon — the sign of a perfectly smooth white sauce.

Step 4: Add the cheese

Add about three-quarters of the grated cheese to the sauce and stir until melted and silky. Season with salt and pepper to taste.

Step 5: Combine with pasta

Cook the pasta until al dente according to the packet instructions. Drain, then mix with the cheese sauce, ensuring every piece is well coated.

Step 6: Bake until golden

Transfer the mac and cheese to a baking dish. Sprinkle the remaining cheese on top and bake in a preheated oven at 180°C (fan) / 200°C / 400°F for 25–30 minutes, until golden and bubbling.