- Macknade Fine Foods

Truffle Brie Mac & Cheese

The ultimate comfort food...

60 mins to prepare
Serves 4-6
Print Recipe


  • For the breadcrumbs:
  • 1/2 loaf ciabatta bread (or any bread you have on hand)
  • 2 tsp minced garlic
  • 2 tbsp butter
  • 2 tbsp olive oil
  • For the pasta:
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 120g cup flour
  • 225ml double cream
  • 550ml whole milk
  • 60g Mascarpone or cream cheese
  • 30g Cheddar
  • 30g Monterrey Jack
  • 115g Truffle Brie de Meaux
  • 450g elbow pasta


  1. For the bread crumbs - cut your bread into small cubes. Melt 2 tbsp butter and 2 tbsp oil in a large pan over a medium heat. Add garlic and sauté for about 1 minute.
  2. Add your breadcrumbs to the pan and stir until they are slightly toasted and set aside.
  3. For the cheese & pasta - preheat the oven to 180 degrees. Cook the pasta in salted water for 2 minutes less than the al dente directions. Drain and set this aside with your breadcrumbs.
  4. In a large saucepan, heat butter and olive oil over a medium heat. Then whisk in your flour and butter and cook for about 15 minutes. Slowly add cream and milk, whisking in between to make sure there are no lumps. Bring mixture to a simmer and keep whisking until it has thickened to the consistency of pancake batter.
  5. Remove your white sauce from the heat and add your grated cheeses and mascarpone and mix until melted. Season with salt & pepper.
  6. Add you cooked pasta to the cheese mixture, transfer to a baking dish and top with your truffle brie and the breadcrumbs. Bake at 180 degrees for 45 minutes.
  7. Enjoy with an extra wedge of bread!
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