This gourmet twist on classic mac and cheese is sure to impress your guests thanks to the addition of a noble ingredient – black truffle. This recipe is simple and quick to make but will surprise your guests thanks to its originality.
Sauce
- 100 g of cooked ham
- 60 g of gruyere or emmental cheese
- 2 scallions
- 1 small can truffle shavings
- 50 g of butter
- 1 tablespoon of cognac
- 1 tablespoon of ruby port
Macaroni
- 250 g of elbow macaroni
- Kosher salt
Instructions
Step 1: Sauce
Cut the ham and cheese into a very small dice. Peel, wash, and mince the scallions. Set aside. Drain the contents of the can of truffle shavings in a strainer set over a bowl, reserving the canning liquid. Cut the butter into pieces and melt it in a small pot. Add the truffle shavings and sweat 1 minute. Add the cognac and the port, stir, and reduce by half. Add the truffle liquid, the reserved truffles, and the minced scallions. Season to taste and set aside in a warm place.
Step 2: Macaroni
Bring a pot of salted water to a boil. Add the macaroni and cook 10 to 15 minutes. Check the doneness of the pasta by tasting.
All My Chefs suggests
Other recipes by Alain Ducasse
