Truffled Comté Macaroni Cheese with Ale
Recipe by: Karen Burns-Booth
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This delicious mac and cheese recipe would be perfect for a romantic “date night” or for a large celebratory gathering. Made with Vieux (aged) Comté cheese for a rich finish, the sauce has ale in it, and this delicious cheesy dish is then finished off with a drizzle of truffle oil for the win. It’s best made with traditional “elbow” macaroni, which is smaller, and therefore traps all the unctuous cheese sauce. Serve with green salad leaves and crusty bread.
Ingredients
Serves 4
- 450g small elbow macaroni pasta
- 60g salted butter
- 60g plain flour
- 350ml full fat milk
- 200ml pale ale or ale of your choice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 225g vieux Comté cheese, grated
- White or black truffle oil, to taste
1. Pre-heat oven to 200C/180C Fan/400F. Bring a large pan of water to the boil and cook the macaroni according to the packet instructions, then drain the pasta and set to one side.
2. Melt butter in a medium saucepan over medium to low heat. Slowly add flour, stirring constantly; cook for about 3 minutes. Slowly whisk in milk to thoroughly incorporate flour mixture, and then add the ale, whisking all the time. Add the mustard, salt and pepper, and simmer for 5 minutes before adding ¾ of the grated Comté cheese, stirring frequently; remove from heat.
3. Tip the cooked macaroni into the cheese and ale sauce, and mix well. Spoon the macaroni and cheese sauce into an ovenproof dish.
4. Scatter the remaining grated Comté cheese over the top and then sprinkle the truffle oil over the cheese – about 2 tablespoons.
5. Bake in pre-heated oven for between 25 and 30 minutes until bubbling and golden brown. Let stand for about 5 to 10 minutes before serving with a mixed salad, and crusty bread.
