Food & Drink

Truffle Mac n Cheese


  • 500g Benedetto Cavalieri Mezzi Rigatoni
  • Tasman Sea Salt
  • 150g Lescure Butter
  • 2tbsp Plain Flour
  • 500ml Full Cream Milk
  • 250g Comté grated, reserve some to top the Mac n Cheese before baking
  • black pepper to taste
  • 1 Fresh black Truffle Coomer Truffles
  • Pons Black Truffle Condiment
  • You will need ramekins or oven proof bowls


 Mac n Cheese
  • Bring the pasta to boil in a large pot of salted water. Cook until al dente, for approximately 8 mins and drain. Divide between 4 oven proof bowls or ramekins and set aside on a baking tray.
  • Melt butter over a gentle heat in a medium sized pan, add flour and stir to combine. Gradually add milk and continue to stir over a medium heat until the béchamel sauce begins to thicken, check seasoning and adjust with salt & pepper.
  • Remove pan from heat, stir in half of the grated comté & grate a few slivers of truffle into the sauce.
  • Divide sauce between each ramekin and top with extra comté.
  • Bake for 15-20 mins in the oven at 180C until the top of sauce is golden brown and the cheese is bubbling on top.

To Serve

  • Drizzle with truffle oil & garnish with extra truffle slices prior to serving and a touch of sea salt.

All ingredients available from Simon Johnson