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    Truffle mac and cheese pots

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    Truffle mac and cheese pots

    By Martha Collison

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Makes: 10 pots


    250g macaroni
    20g unsalted butter
    30ml truffle oil
    2 tbsp plain flour
    450ml milk
    100g mature Cheddar
    200g Godminster Truffle Cheddar, finely crumbled
    75g mozzarella, chopped
    Handful chives,  finely chopped, to serve (optional)




    1. Cook the pasta according to pack  instructions.  Meanwhile, melt the butter and truffle oil together in a medium saucepan, then stir in the flour to make a roux. Stir and cook for 1 minute or so, then swap to a balloon whisk and gradually add the milk, ensuring the sauce is smooth after  each  addition.  Grate  in the mature Cheddar  and  add ½ the truffle Cheddar, stirring gently  until  completely melted. Season and set aside.

    2. Preheat the grill to high. Add the cooked pasta to the sauce and stir well, then divide between 10 ovenproof ramekins or small baking dishes. Sprinkle the mozzarella and remaining truffle Cheddar over the  top of each one. Grill for  2-3 minutes until the cheese   is melted and bubbling. Set aside to cool for a few minutes as they will be piping hot.  Sprinkle with chopped chives before serving, if liked

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