Truffle mac ‘n’ cheese topped with slow cooked beef and crispy onions

Method Print recipe

1. Cook the macaroni in boiling water and then set aside in cold water to stop it cooking
2. Bring the milk to a simmer in a pan with the bay leaves. In a separate pan, melt the butter and add the truffle oil on a medium heat, then add the flour and cook it out.
3. Slowly add the hot milk to the mix and keep stirring until you have a smooth sauce, then add the grated cheese and mustard and mix well.
4. Drain the cooked macaroni and add to the cheese sauce – let it stand for a few minutes to check the thickness of the sauce. Then pour into an oven dish.
5. Combine the breadcrumbs, thyme, parmigiana and sprinkle generously over the top of the macaroni. Place in a pre-heated oven or under a grill to get the top golden and crispy.
6. Warm through the beef and spoon on top of the mac ‘n’ cheese, then finish with a final sprinkle of crispy onions and fresh herbs.