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
Frequently Asked Questions
What is the preparation time for Boujee Truffle Mac & Cheese?
The preparation time for Boujee Truffle Mac & Cheese with garlicky toasted breadcrumbs & a balsamic salad is between 15 and 30 minutes.
What is the total time required to make Boujee Truffle Mac & Cheese with garlicky toasted breadcrumbs & a balsamic salad?
The total time required to make Boujee Truffle Mac & Cheese with garlicky toasted breadcrumbs & a balsamic salad is between 25 and 40 minutes.
How many servings does Boujee Truffle Mac & Cheese provide?
4 servings
What are the main ingredients in Boujee Truffle Mac & Cheese?
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
What is the nutritional information of Boujee Truffle Mac & Cheese?
Calories: 1318, Carbs: 126 grams, Fat: grams, Protein: 47.7 grams, Sugar: 18.8 grams, Salt: 803 grams
How do I prepare Boujee Truffle Mac & Cheese?
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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Boujee Truffle Mac & Cheese?
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
How many calories does Boujee Truffle Mac & Cheese have?
1318 calories
How much fat content does Boujee Truffle Mac & Cheese have?
grams
Woolies Products in this dish
