This truffle mac & cheese is a restaurant-style dish that will have you going back for seconds! Topped with crispy garlicky breadcrumbs and a flavourful side salad of green leaves & tomato in a balsamic dressing.
Boujee Truffle Mac & Cheese
Boujee Truffle Mac & Cheese
with garlicky toasted breadcrumbs & a balsamic salad
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Balsamic Vinegar
- Fresh Cream
- Fresh Milk
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Grated Mature Cheddar Cheese
- Macaroni
- Panko Breadcrumbs
- Plum Tomato
- Plum Tomatoes
- Salad Leaves
- Truffle Oil
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
MAKE THE MAC
In a pot, add the milk, 200ml of water, the macaroni and a small pinch of salt. Place over a medium-high heat and bring up to a boil. Lower the heat and leave to simmer for 10-15 minutes until the macaroni is al dente, mixing occasionally.
MAKE THE CRUMB
Place a pan over a medium-high heat with 20g of butter and a drizzle of oil. Once melted, add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the breadcrumbs and fry for 2-3 minutes, until lightly toasted. Remove from the heat. Add the chopped parsley, ½ the Italian-style cheese, and season to taste. Toss until fully combined.
CHEESE TIME
Once the macaroni is al dente, mix through the cream, the cheddar cheese and the remaining Italian-style cheese. Mix until the cheese is melted. Remove from the heat and season.
TOSS THE SALAD
In a bowl, place the rinsed green leaves, diced tomato, the balsamic vinegar, and a drizzle of olive oil. Season to taste and toss to coat.
LUXURIOUS FEAST
Dish up a hearty portion of the creamy mac & cheese. Top with a drizzle of truffle oil and the garlicky toasted breadcrumbs. Serve with the balsamic and tomato salad on the side. Tuck in, Chef!
Fresh Milk - 125ml
Macaroni - 125g
Garlic Clove - 1
Panko Breadcrumbs - 50ml
Fresh Parsley - 3g
Grated Italian-style Hard Cheese - 30ml
Fresh Cream - 65ml
Grated Mature Cheddar Cheese - 65g
Salad Leaves - 20g
Plum Tomato - 1
Balsamic Vinegar - 7,5ml
Truffle Oil - 10ml
MAKE THE MAC
In a pot, add the milk, 300ml of water, the macaroni and a small pinch of salt. Place over a medium-high heat and bring up to a boil. Lower the heat and leave to simmer for 10-15 minutes until the macaroni is al dente, mixing occasionally.
MAKE THE CRUMB
Place a pan over a medium-high heat with 30g of butter and a drizzle of oil. Once melted, add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the breadcrumbs and fry for 2-3 minutes, until lightly toasted. Remove from the heat. Add the chopped parsley, ½ the Italian-style cheese, and season to taste. Toss until fully combined.
CHEESE TIME
Once the macaroni is al dente, mix through the cream, the cheddar cheese and the remaining Italian-style cheese. Mix until the cheese is melted. Remove from the heat and season.
TOSS THE SALAD
In a bowl, place the rinsed green leaves, diced tomato, the balsamic vinegar, and a drizzle of olive oil. Season to taste and toss to coat.
LUXURIOUS FEAST
Dish up a hearty portion of the creamy mac & cheese. Top with a drizzle of truffle oil and the garlicky toasted breadcrumbs. Serve with the balsamic and tomato salad on the side. Tuck in, Chef!
Fresh Milk - 250ml
Macaroni - 250g
Garlic Cloves - 2
Panko Breadcrumbs - 100ml
Fresh Parsley - 5g
Grated Italian-style Hard Cheese - 65ml
Fresh Cream - 125ml
Grated Mature Cheddar Cheese - 125g
Salad Leaves - 40g
Plum Tomato - 1
Balsamic Vinegar - 15ml
Truffle Oil - 20ml
MAKE THE MAC
In a pot, add the milk, 400ml of water, the macaroni and a small pinch of salt. Place over a medium-high heat and bring up to a boil. Lower the heat and leave to simmer for 10-15 minutes until the macaroni is al dente, mixing occasionally.
MAKE THE CRUMB
Place a pan over a medium-high heat with 40g of butter and a drizzle of oil. Once melted, add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the breadcrumbs and fry for 3-4 minutes, until lightly toasted. Remove from the heat. Add the chopped parsley, ½ the Italian-style cheese, and season to taste. Toss until fully combined.
CHEESE TIME
Once the macaroni is al dente, mix through the cream, the cheddar cheese and the remaining Italian-style cheese. Mix until the cheese is melted. Remove from the heat and season.
TOSS THE SALAD
In a bowl, place the rinsed green leaves, diced tomato, the balsamic vinegar, and a drizzle of olive oil. Season to taste and toss to coat.
LUXURIOUS FEAST
Dish up a hearty portion of the creamy mac & cheese. Top with a drizzle of truffle oil and the garlicky toasted breadcrumbs. Serve with the balsamic and tomato salad on the side. Tuck in, Chef!
Fresh Milk - 375ml
Macaroni - 375g
Garlic Cloves - 3
Panko Breadcrumbs - 150ml
Fresh Parsley - 8g
Grated Italian-style Hard Cheese - 85ml
Fresh Cream - 170ml
Grated Mature Cheddar Cheese - 170g
Salad Leaves - 60g
Plum Tomatoes - 2
Balsamic Vinegar - 22,5ml
Truffle Oil - 30ml
MAKE THE MAC
In a pot, add the milk, 500ml of water, the macaroni and a small pinch of salt. Place over a medium-high heat and bring up to a boil. Lower the heat and leave to simmer for 10-15 minutes until the macaroni is al dente, mixing occasionally.
MAKE THE CRUMB
Place a pan over a medium-high heat with 50g of butter and a drizzle of oil. Once melted, add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the breadcrumbs and fry for 3-4 minutes, until lightly toasted. Remove from the heat. Add the chopped parsley, ½ the Italian-style cheese, and season to taste. Toss until fully combined.
CHEESE TIME
Once the macaroni is al dente, mix through the cream, the cheddar cheese and the remaining Italian-style cheese. Mix until the cheese is melted. Remove from the heat and season.
TOSS THE SALAD
In a bowl, place the rinsed green leaves, diced tomato, the balsamic vinegar, and a drizzle of olive oil. Season to taste and toss to coat.
LUXURIOUS FEAST
Dish up a hearty portion of the creamy mac & cheese. Top with a drizzle of truffle oil and the garlicky toasted breadcrumbs. Serve with the balsamic and tomato salad on the side. Tuck in, Chef!
Fresh Milk - 500ml
Macaroni - 500g
Garlic Cloves - 4
Panko Breadcrumbs - 200ml
Fresh Parsley - 10g
Grated Italian-style Hard Cheese - 125ml
Fresh Cream - 250ml
Grated Mature Cheddar Cheese - 250g
Salad Leaves - 80g
Plum Tomatoes - 2
Balsamic Vinegar - 30ml
Truffle Oil - 40ml
Woolies Products in this dish
