when anthony rupert wine They sent me some locally grown Perigord truffles and I knew right away that they would be making truffle mac and cheese. Three years ago their ultima he was truffle hunting on the estate so he knew what he was looking for. This beautiful hotel on a mountain near Villiersdorp has Perfect cool weather Conditions for growing these rare delicacies
The earthy, rich flavor of black truffle elevates mac and cheese to a dinner party-worthy dish. This is my ultimate version. It’s very indulgent and worth every calorie.
In April we dined at Loch & Tyne near Windsor, Adam Handlings, is one of the Michelin-starred gastropubs. He had a life-changing mac and cheese. I’ve seen several Food He writers call this the best mac and cheese in existence, and I couldn’t agree more with them. I wanted to capture its essence.
Inside this truffle mac and cheese is a silky bechamel-based cheese sauce. I covered the finished dish with bay and thyme-infused Parmesan cream to take it to another level. ), and poured from above to allow it to permeate.
The mac and cheese is baked until golden and crispy and finished with a shower of finely grated black Perigord truffles. This is my best truffle mac and cheese recipe.
How to enhance this truffle mac and cheese:
- Infusing bay leaf and thyme into the warm milk that goes into the bechamel adds a subtle flavor.
- If you want a more truffle flavor, we recommend using truffle butter to make a bechamel.
- Since this is a special occasion dish, I recommend using the best cheese you can get. Here we use Parmigiano-Reggiano and age it as much as possible (aged for 30 months) if we can afford it. Otherwise young parm works well too.
- The second cheese I used was Dalewood Fromage HuguenotA cheese from the Franschhoek region with a nutty flavor and melting texture. If you are not from South Africa, use Swiss Gruyere.
What to do with leftover truffles?
In the unlikely event that you cannot use all the truffles in the dish you are making, please use them within a week. Unfortunately, truffles do not have a very long shelf life. A little bit will do the trick, so here are some ideas:
- Grate it into butter to make your own truffle butter. Be as strong as you like. This butter can be frozen for even longer storage.
- Shave or grate over scrambled eggs.
- Add to mushroom dishes (or put mushrooms on toast).
- Drizzle over simple pasta or our Anthony Ruper Truffle Pasta.See Ilse’s recipe here.
- Topped with a simple parmesan risotto
The taste of fresh black truffle is earthy and reminiscent of mushrooms. It is completely different from truffle oil, which is not made from truffles.
Buy black truffles: you can buy fresh truffles For the rest of the season (end of July) directly from Gidi Caetano: Email: email@example.com (or in the tasting room 021-874 9041) at R20/gram, minimum 30g per order. The truffles are beautifully packed in wooden crates and delivered to Cape Town and its environs.
Visit the Anthonij Rupert Wyne Estate deli to shop for truffle products.
How to store black truffles
Wrap the truffles in paper and store in an airtight glass container. The scent is so strong that if you don’t put it in an airtight container, it will seep into the refrigerator. Use up within 4-5 days if possible.
This truffle mac and cheese The Cape of Good Home Serruria Chardonnay From the Ultima Estate.
Plenty of recipes for 2 people
truffle mac and cheese
The most delicious and indulgent truffle mac and cheese recipe for dinner parties.
- Preparation time: 15-20
- Cooking time: 40
- total time: 8 minutes
- yield: twenty three
- Category: dinner
- Method: baking
- cooking: American
400ml milk (infused with a few sprigs of thyme and a bay leaf)
200ml cream (infused with a few sprigs of thyme and bay leaf)
100gms parmesan cheese (the older the better) freshly grated and divided
30gms butter (use truffle butter for extra thickness)
a pinch of nutmeg
100gms (+ extra for sprinkling) Gruyère or Dalewood Fromage Eujonot cheese
2 tablespoons Dijon
2 free-range egg yolk
Black truffle – finely grated to finish.
Preheat oven to 180C/350F. One or he greases two casserole dishes.
Pour the milk into a small saucepan, add the thyme and bay leaves and heat gently. Let the flavors soak for a few minutes to soak (be careful not to boil).
Place the cream in a separate pan with the thyme and abby leaves and heat through. When hot, add half of the Parmesan cheese and mix. Keep warm or turn off heat and allow to infuse (you can reheat just before pouring over mac and cheese).
Make a bechamel roux by melting butter in a third small saucepan. Add the flour and stir until it forms a thick paste. Slowly pour the hot milk into the pan with the ladle. Strain the thyme leaves and remove as needed. Stir vigorously until the sauce is smooth and the flour is cooked (that is, no longer thick). Add a little more milk if needed.
Add the mustard to the bechamel along with the remaining Parmesan cheese and all the Gruyère or Eugeneau. Stir until this dissolves. Remove the sauce from the heat and let it cool slightly.
When cooled, add the egg yolk and mix with a whisk.
Boil the pasta al dente in a large pot with salt and drain.
Add the drained pasta and cheese sauce to a large bowl and mix. Decant it into a casserole/ovenproof baking dish.
Sprinkle some cheese on top and pour Parmesan cream on top. Bake for 40 minutes until golden brown.
Grate the truffles on top. Mac and cheese and serve with microplane.
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*This post is proudly sponsored anthony rupert wine
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