Truffle, pancetta and Gouda Macaroni Cheese.

You have just gouda try this (sorry that was bad)!

I haven’t posted a recipe on my blog in a while and I am just getting back into the swing of things so I really do hope you like this recipe!

Serves 6.

Time: Leave yourself an hour.

Ingredients:

1. 500g of Gluten Free Macaroni – I used Morrisons own brand and it worked really well. Sometimes I find with some brands that the pasta falls apart in a pasta bake, or goes horribly mushy. This held up nicely.

2. 80g of unsalted butter.

3. 4 tablespoons of cornflour.

4. 750ml of milk – yes, this does seem like a lot but you will need it.

5. 150g of cream cheese (sorry hips).

6. Pancetta (I used one small packet but I think I definitely could have done with more so push the boat out and use 2).

7. Truffle Gouda (or any gouda will do) – courtesy of Marks and Spencer’s. This was a treat!

8. Black Pepper.

9. A sprinkling of parmesan.

10. A handful of Chestnut mushrooms

11. Garlic.

Method:

1. Cook the macaroni in boiling salted water until cooked and “al dente”. Drain this and leave it in the pan.

2. Pre-heat the oven to 200.

3. Melt the butter in a large frying pan over a low-medium heat. Slowly add in the cornflour bit by bit to start making a beschamel sauce. Do not add this all at once, it will clump up. Keep whisking this in slowly until it becomes a light yellow colour. Add the milk bit by bit ensuring that this is done slowly and that each bit is whisked in thoroughly. After a while (10 mins or so) this should start to thicken into a smooth white sauce.

4. Once you have your sauce, add a few small chunks of the gouda, a good sprinkling of grated parmesan and the cream cheese. Make sure this is folded in until it is entirely smooth. Add pepper to taste.

5. Fry pancetta, minced garlic and mushrooms in a separate saucepan until cooked.

6. Fold the cheese sauce into the macaroni and sprinkle some more black pepper throughout (not too much just a sprinkling).

7. Empty the macaroni into a large oven dish.

8. Spread the pancetta, garlic and mushrooms on top.

9. Slice the truffle gouda into thin strips and place this on top to melt in slowly whilst it cooks.

10. Pop in the oven to crisp up for 30-40 mins.