Truffel Mac Cheese

Serves: 6

american cheese main swiss vegetarian

Ingredients

For Topping

  • 50 g fresh breadcrumbs (Paniermehl)
  • 50 g grated Sbrinz cheese

For Sauce

  • 60 g butter, melted
  • 1 small onion, finely chopped
  • 60 g flour (Mehl)
  • 1 bay leaf (Lorbeerblatt)
  • 1 liter milk
  • 2 tsp Dijon mustard (Dijon-Senf)
  • 2 tbsp fresh thyme leaves (abgezupfte Thymianblättchen)
  • 2 tbsp truffle paste (Trüffelpaste)
  • Salt, pepper, nutmeg to taste
  • 150 g extra mature Cheddar cheese, grated
  • 150 g Gruyère cheese, grated
  • 80 g Taleggio cheese, diced

Other

  • 500 g macaroni pasta (Makkaroni-Pasta)
  • Fresh truffle, for shaving on top (Frischer Trüffel, zum Darüberhobeln)

Instructions

  1. Mix breadcrumbs with grated Sbrinz cheese and 1 tbsp of melted butter.
  2. Cook macaroni until slightly softer than al dente. Drain, rinse with cold water, and set aside.
  3. For the sauce, warm milk with bay leaf. Meanwhile, sauté onion in butter until translucent. Add flour and cook for 2-3 minutes.
  4. Gradually add warm milk, stirring constantly until a creamy sauce forms. Add Dijon mustard, fresh thyme leaves, truffle paste, and all cheeses. Stir until melted and smooth. Season with salt, pepper, and nutmeg.
  5. Place cooked macaroni in a baking dish, pour sauce over it, and mix well to coat. Sprinkle with breadcrumb mixture.
  6. Bake at 200°C (392°F) for 20 minutes or until bubbly and golden brown.
  7. Serve hot, garnished with shaved fresh truffle.