The Ultimate Mac 'n' Cheese by Antonio Romano

• 份量: 1 serving
• 总时间: 40 minutes

配料

Butter

All purpose flour

Buttermilk farmhouse

Gorgonzola cheese D.O.P.

Taleggio cheese D.O.P.

Parmigiano Reggiano 36 months

Hazelnut flour

Macaroni pasta

Salt

Fresh Italian black summer truffle

Black pepper

Chives

Piedmont hazelnut I.G.P.

步骤

Preheat the oven to160°. In a thermomix jug drop the butter the buttermilk and flour and cook for 20 min at 90° on speed 2. Chef tips: if you don’t have a thermomix make a roux with butter and flour add the buttermilk and the cheese and cook until thick. minimal_rich_text

Add salt and pepper. Add in the thermomix the chopped taleggio gorgonzola and parmigiano and blitz for 15 sec on speed 8. Sauce should be nice and thick. minimal_rich_text

In the meantime cook the pasta in boiling and salted water. minimal_rich_text

The pasta must be al dente. Drizzle pasta with olive oil and stir to coat it. Set aside to cool. minimal_rich_text

Combine the cheese sauce and pasta. minimal_rich_text

Add chopped chives to the mix and 40 gr of the truffle chopped into brunoise butter and flour. minimal_rich_text

Fill the mould with some cheese sauce and hazelnut flour and bake in the pre-heated oven for 10 min. Take out of the oven put the hazelnuts on top and the extra grated parmigiano and cook for 10 more minutes. minimal_rich_text

Grate the rest of the truffle on top. minimal_rich_text

The ultimate mac 'n' cheese is ready to be served. minimal_rich_text