Mushroom Macaroni Cheese

Winter is the perfect time to serve this dish. It's rich and filling and perfect for a family meal or dinner party favourite. For best results use a wider selection of mushrooms, whatever is in season.

500g Macaroni pasta

300g mixed mushrooms, roughly chopped - field, shitake, chanterelle or whatever is available.

600mL milk

2 tbls butter

2 tbsl plain flour

1 tsp wholegrain mustard

1 tsp English mustard

3 garlic cloves, finely chopped

150mL Pukara Estate Truffle Extra Virgin Olive Oil plus extra to serve

1 brown onion, finely diced

Small handful of chopped flat leaf parsley

1 Half cups grated cheddar

Two third cup grated parmesan

Half fresh breadcumbs


Pre-heat oven to 200C. Heat Truffle EVOO in a large fry pan over a medium heat, add onion and sweat. Add garlic, cook for 1 minute then add chopped mushrooms.

Cook for 3-4 minutes until soft, stirring occasionally. Add parsley, remove from heat and set aside.

Cook the macaroni in a large pan of boiling water according to packet instructions until al dente.

Meanwhile, melt the butter in a medium saucepan and add the flour. Cook, stirring, over medium-low heat until flour has cooked and has a nutty smell.

Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes, stirring constantly. Stir through mustard, season well. Remove from the heat, add the grated cheese and stir until melted and smooth.

Add the mushroom mixture and pasta to the cheese sauce and combine thoroughly. Transfer to a baking dish, top with bread crumbs and a little more cheese. Drizzle with truffle EVOO and bake for 10 minutes or until golden.