Yes it is true I have been away for a long time dear readers.
End of last year saw me slaving away over the last of my masters degree, followed by some wrist surgery that took me out of the cooking game for a while, a lengthy trial followed and some further surgery a couple of weeks ago, this time to remove my wisdom teeth.
While the limitations on my abilities to cook created by my wrist surgery tested my patience, the removal of wisdom teeth accompanied by the inability to eat anything not in liquid form for almost 2 weeks, was almost a killer. I could cook but I couldn’t eat it. Dante never described this level of hell.
The liquid diet has since stopped, but I am still on the softer foods until the gums are all healed. The only good to come from such severe food limitations is that you have an increased appreciation for even the simplest of things.
Macaroni and cheese is one of those classic comfort dishes and as the weather gets colder, comfort food comes calling. This isn’t the kind of mac and cheese you get out of the box, although there is always a place for that too, this is a pasta and cheese bake for a person who has glimpsed gastronomical redemption.
There are so many variations on this classic and the use of truffle cream brie in this recipe is really just decadent excess for the sake of it. I know I am usually so restrained 😉 The truffle just adds a little extra depth of flavour and makes the whole dish feel more grown up and elegant, you could use truffle oil, or actual truffles if you could get your hands on them, but there are times I have just used a good creamy brie instead.
Cheesy Truffle Pasta Bake
An original recipe by The Legal Tart
- 300 gms Penne
- 80 gms truffle brief
- 80 gms of cheddar
- 100 gms of Mozzarella
- 1 Tablespoon of butter
- Plain flour
- 100 mls cream
- 150 mls milk (reduced fat is fine)
- Salt and pepper
- Breadcrumbs for topping
1. Boil the penne until just tender and then drain and put aside. Keep in mind that the penne will be baked in the oven, so you don’t want the penne too soft.
2. Put the butter in a small sauce pan and melt, then add approximately 2 tablespoons of plain flour. Start with one tablespoon and work it in to butter and then add some more until it comes together. Cook for 1-2 mins until the flour is cooked.
3.Add 100 mls of milk to break up the flour mixture and use a whisk until the milk and flour is combined and then add the cream. Continue to whisk until the cream thickens and there are no lumps.
4. Add the mozzarella and whisk into the cream mixture until melted and then add the other two cheese one at a time allowing each one to melt before the other one is added.
5. Use as much of the milk as need until the cheese sauce is thinned so that it has a loose dollop consistency that will easily coat the pasta. Season with salt and pepper.
6. Toss in the penne until all the pasta is coated.
7. Put the pasta into individual ramekins of a deep baking dish and top with breadcrumbs.
8. Bake for 20-30 mins or until bubbling at the sides and browned on top.