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Recipe  •  15 May 2016


Truffled macaroni and cheese

Try this free recipe from Rodney Dunn’s The Truffle Cookbook.

Making a killer macaroni and cheese comes down to using some really good cheese: a nice cloth-bound aged cheddar, something with a deep nuttiness like comté, and a good parmesan such as reggiano or grana padano. If you like, smoky bacon is a welcome addition – just sauté it first before stirring it into the sauce.



Serves 6


  • 300 g macaroni
  • 800 ml milk
  • 1 fresh bay leaf
  • 100 g butter
  • 100 g (2/3 cup) plain flour
  • Pinch of freshly grated nutmeg
  • Sea salt and freshly ground black pepper
  • 100 g mature cheddar, coarsely grated
  • 130 g gruyère, coarsely grated
  • 80 g (1 cup) finely grated parmesan
  • 20 g finely grated black truffle
  • 120 g (1 2⁄3 cup) fresh breadcrumbs
  • Crusty bread and green salad, to serve (optional)



Preheat the oven to 180°C.

Bring a large saucepan of salted water to the boil over high heat, add the macaroni and boil for about 8 minutes or until the macaroni is tender. Drain and set aside.

Heat the milk in a saucepan with the bay leaf until just warm – you don’t want it to boil. Melt the butter in a separate saucepan over medium high heat until foamy, then add the flour and stir constantly for 1–2 minutes until the mixture leaves the side of the pan. Remove the pan from the heat and add the warm milk a little at a time, whisking after each addition until smooth and combined. Return the pan to medium heat and stir until the mixture begins to boil. Add the nutmeg and season to taste. Add the macaroni, cheddar, gruyère and half the parmesan and stir until melted and combined. Remove and discard the bay leaf, then stir in the grated truffle.

Spoon the macaroni cheese into a 3 litre baking dish and scatter over the breadcrumbs and remaining parmesan. Place in the oven and bake for 40 minutes or until golden brown. (Alternatively, spoon the mixture into smaller dishes for individual servings, scatter over the breadcrumbs and parmesan and bake for 25–30 minutes.) Serve immediately with crusty bread and a green salad, if you like.

The Truffle Cookbook Rodney Dunn

In his second cookbook, Rodney Dunn, founder of The Agrarian Kitchen in Tasmania, celebrates the truffle. In addition to over 60 lush, comforting recipes, Rodney gives a fascinating insight into the Australian truffle industry and practical advice on buying, storing and cooking with truffles.

Buy now
Buy now

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