Ingredients
300 grams macaroni pasta
60 grams panko bread crumbs
70 grams parmesan
4 tbs olive oil
2 cubes vegetable stock
150g cheddar cheese
1 tbs chives, fresh, chopped
400g creme fraiche
2 tbs Black truffle oil – Profine food store
30 gr Black Truffle Slices – Profine Food Stores
1 tb Black Truffle Salt – Profine Food Stores
Method
Step 1 of 4
Pre-heat the oven to 200°C/180°C fan-forced. Bring a large pot of water to the boil and add the macaroni. Cook for 8 minutes, until al dente, and reserve 400ml of cooking water.
Step 2 of 4
Mix the breadcrumbs, parmesan and olive oil together in a bowl.
Step 3 of 4
Disolve the stock cubes in the starchy pasta water. Tip the macaroni back into the pot and stir in the cheddar, chives, black truffle slices, creme fraiche, truffle oil and stock mix. Pour into a large oven proof dish and top with breadcrumbs. Sprinkle All Black Truffle Salts now .
Step 4 of 4
Bake for 20 minutes until golden and bubbling and serve.
