Sweater weather has dawned upon us and it’s the perfect time of the year to snuggle up on the couch, put on our favourite movies while it pours outside.
What better way to waste away these cuddly days than with the queen of all comfort foods, Mac And Cheese…hmm…amp it up with a drizzle of truffle oil and you’ve got a decadent dinner, snack, lunch or whatever. We don’t need a reason for life’s little pleasures.
Here’s a simple recipe you can whip up at home and I promise it won’t take long, so get those tushie off the couch!
Ingredients you’ll need (bought from nearby supermarkets) :
Put a pot of water to boil, sprinkle one teaspoon salt, then pour in two cups of macaroni. Cooked till al dente, drain and place them in a bowl, leave to cool at the side.
In another pot, place a cube of chicken stock in water and let boil. Then measure out 1/4 cup from the broth and pour it into a separate cup.
In a small bowl, mix up the store bought shredded cheddar, parmesan and mozzarella cheeses, according to desired cheesiness that you’d like in your mac and cheese — so much “cheese” in one sentence! But you get it, the more cheese you add the more comforted your soul will be.
We used about 4-5 tablespoons for each type of cheeses in our recipe.
Place three tablespoons of butter in a hot pan. When melted, lower heat and add in 1 and 1/2 tablespoons all-purpose flour. Stir well till smooth and pale brown in colour.
Add milk and chicken stock into the mixture, continue mixing on low heat until it starts to bubble.
Stir in the three different types of cheeses, remove pan from the hob and continue whisking till the sauce is thick and creamy.
Stir in cooked macaroni into the bechamel sauce, mix thoroughly so that every piece is well coated in the sauce.
Plate the mac and cheese in a casserole, or a deep dish. Sprinkle a dash of garlic powder on top, then stir it in evenly.
Top the entire surface with cheddar, parmesan and mozzarella cheese, as much as you like, or until the dish is filled to the brim.
This is to ensure a browned top layer of crisp goodness and create the lovely cheesy strings when you dig into it.
Set your oven to 200 Degree Celsius, pop the dish into the oven for 20 minutes. Watch over it as it bakes, like a mother eagle guarding her nest! Because you don’t want them to be overly baked till chao ta (burnt).
Once you see it turning golden brown, stick a folk in to see if the surface is hard and crispy, just the way you like it to be. Pop it back in for a little more if want it crispier.
Drizzle one teaspoon or a good amount of truffle oil, and Voila! You’re all set for a hearty, comforting bowl of Truffle Mac And Cheese. Yums!
This bowl didn’t last for long, everyone in the office hovered over it and wiped it clean within five minutes. The trail of truffle and cheesy aroma tempted the others from neighbouring companies that share the same working space to our office too. It’s that delish!
And because you don’t need to be a masterchef to cook this, you can make it when you’re hungry in the wee hours of the night, for a potluck party (psst, Christmas is coming), and of cos’ when you’re feeling lazy but craving for something better than instant noodles. You’re welcome.