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Prep 30 hours
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
  • 1 Cauliflower cut into florets
  • Olive oil or Truffle flavoured oil
  • Sea Salt
  • Freshly ground black pepper
  • 500 g Macaroni Pasta
  • 1 litre Milk of choice
  • 2 Bay leaves
  • 2 tsps Garlic Powder
  • 60 g Butter
  • 60 g Plain Flour
  • 1 tbsp Truffle Mustard or regular
  • 120 g Truffle Paste or Minced Black Truffles
  • 1 tbsp Dried Porcini Mushrooms blitzed into a powder in the food processor
  • 80 g Brie chopped into small pieces
  • 140 g Mozzarella torn or chopped into pieces
  • 100 g Strong Cheddar grated
CHORIZO PARMESAN CRUMB
  • 150 g Chorizo, skin removed and sliced
  • 150 g Bread Crumbs
  • Small handful grated Parmesan
  • 2 tbsps EVOO Olive Oil
Truffle Cauli Mac n’ Cheese Truffle Cauli Mac n’ Cheese
Truffle Cauli Mac n’ Cheese
Topped with a Chorizo Parmesan Crumb

Luxurious three cheese baked pasta with a creamy garlicky truffle sauce, the blitzed up dried porcini mushrooms and the minced black truffle give such gorgeously earthy flavours and the roasted cauliflower adds to the textures and creaminess.  It’s all finished off with a golden bubbling crisp chorizo Parmesan topping... pure decadence!


METHOD

  1. Pre-heat oven to 180℃
  2. Line an oven try with foil, spread out the cauliflower florets in a single layer, drizzle with EVOO or truffle oil, season with salt and pepper and roast until slightly underdone, about 12 minutes, remove and set aside to cool
  3. Cook the macaroni accord to packet instructions until al dente, rinse with cold water and set aside to cool
  4. In a small saucepan over a medium heat add the milk, bay leaves and garlic powder, bring to a simmer
  5. In another saucepan melt the butter then stir in the flour to make a paste, cook out for a couple of minutes
  6. Remove the bay leaves from the milk and gradually pour this into the butter and flour mixture continuously whisking to ensure a smooth sauce with no lumps
  7. Add the mustard, truffle paste and porcini powder then add the Brie, mozzarella and cheddar, stir until combined
  8. Remove from the heat, tip in the macaroni, add the roasted cauliflower and stir until combined
  9. Remove into and oven proof dish
  10. In another saucepan over medium heat, cook the chorizo until dark red and the oils are released, add the breadcrumbs and cook an additional 2-3 minutes so the breadcrumbs absorb the oil
  11. Transfer chorizo and breadcrumbs to a food processor, add the parmesan cheese and olive oil, pulse a few times until you have a crumb-like texture
  12. Add the chorizo crumb to the top of the pasta pressing down with your fingers 
  13. Cover the dish with foil, doming it slightly to avoid touching the topping and bake for 30 minutes
  14. Remove the foil and continue cooking until the top is golden brown, about 10 minutes more 
  15. Serve piping hot!
Truffle Cauli Mac n’ Cheese Truffle Cauli Mac n’ Cheese
Truffle Cauli Mac n’ Cheese
Topped with a Chorizo Parmesan Crumb

Luxurious three cheese baked pasta with a creamy garlicky truffle sauce, the blitzed up dried porcini mushrooms and the minced black truffle give such gorgeously earthy flavours and the roasted cauliflower adds to the textures and creaminess.  It’s all finished off with a golden bubbling crisp chorizo Parmesan topping... pure decadence!

favorite
print
like
Prep 30 hours
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
  • 1 Cauliflower cut into florets
  • Olive oil or Truffle flavoured oil
  • Sea Salt
  • Freshly ground black pepper
  • 500 g Macaroni Pasta
  • 1 litre Milk of choice
  • 2 Bay leaves
  • 2 tsps Garlic Powder
  • 60 g Butter
  • 60 g Plain Flour
  • 1 tbsp Truffle Mustard or regular
  • 120 g Truffle Paste or Minced Black Truffles
  • 1 tbsp Dried Porcini Mushrooms blitzed into a powder in the food processor
  • 80 g Brie chopped into small pieces
  • 140 g Mozzarella torn or chopped into pieces
  • 100 g Strong Cheddar grated
CHORIZO PARMESAN CRUMB
  • 150 g Chorizo, skin removed and sliced
  • 150 g Bread Crumbs
  • Small handful grated Parmesan
  • 2 tbsps EVOO Olive Oil

METHOD

  1. Pre-heat oven to 180℃
  2. Line an oven try with foil, spread out the cauliflower florets in a single layer, drizzle with EVOO or truffle oil, season with salt and pepper and roast until slightly underdone, about 12 minutes, remove and set aside to cool
  3. Cook the macaroni accord to packet instructions until al dente, rinse with cold water and set aside to cool
  4. In a small saucepan over a medium heat add the milk, bay leaves and garlic powder, bring to a simmer
  5. In another saucepan melt the butter then stir in the flour to make a paste, cook out for a couple of minutes
  6. Remove the bay leaves from the milk and gradually pour this into the butter and flour mixture continuously whisking to ensure a smooth sauce with no lumps
  7. Add the mustard, truffle paste and porcini powder then add the Brie, mozzarella and cheddar, stir until combined
  8. Remove from the heat, tip in the macaroni, add the roasted cauliflower and stir until combined
  9. Remove into and oven proof dish
  10. In another saucepan over medium heat, cook the chorizo until dark red and the oils are released, add the breadcrumbs and cook an additional 2-3 minutes so the breadcrumbs absorb the oil
  11. Transfer chorizo and breadcrumbs to a food processor, add the parmesan cheese and olive oil, pulse a few times until you have a crumb-like texture
  12. Add the chorizo crumb to the top of the pasta pressing down with your fingers 
  13. Cover the dish with foil, doming it slightly to avoid touching the topping and bake for 30 minutes
  14. Remove the foil and continue cooking until the top is golden brown, about 10 minutes more 
  15. Serve piping hot!