Truffled Comté Mac and Cheese with Crispy Sage Butter

⏱ 50 min · Serves 4

Nutty, aged Comté melted into a silky béchamel, laced with truffle and finished with crisp sage leaves and a golden Parmesan crumb. Grown-up comfort food that eats like a bistro side but deserves centre stage.

Per serving: 1010 kcal · 42.0g protein · 78.0g carbs · 58.0g fat

Ingredients

• 300g macaroni or cavatappi
• 50g unsalted butter, plus 25g for the sage
• 40g plain flour
• 600ml whole milk, warmed
• 100ml double cream
• 250g Comté, coarsely grated
• 50g Parmesan, finely grated
• 1 tsp Dijon mustard
• 1 small garlic clove, crushed
• Pinch of freshly grated nutmeg
• 2 tbsp truffle oil (or 1 tbsp truffle paste)
• 20 fresh sage leaves
• 50g panko breadcrumbs
• Salt and white pepper

Method

1. Heat the oven to 200C/180C fan. Bring a large pan of well-salted water to the boil and cook the pasta 2 minutes short of al dente. Drain and toss with a drop of oil.
2. Melt the 25g butter in a small frying pan over medium heat. Fry the sage leaves for 30-45 seconds until crisp and the butter smells nutty. Lift the leaves onto kitchen paper and reserve the browned butter.
3. In a large saucepan, melt the 50g butter, stir in the flour and cook for 2 minutes until sandy but not coloured. Gradually whisk in the warm milk, then the cream, and simmer gently for 5 minutes until it coats the back of a spoon.
4. Off the heat, whisk in the Dijon, garlic, nutmeg, Comté and half the Parmesan until glossy. Season with salt and white pepper, then stir in the truffle oil to taste.
5. Fold the pasta through the sauce, then tip into a buttered baking dish.
6. Toss the panko with the remaining Parmesan and the reserved sage butter, and scatter over the top.
7. Bake for 18-20 minutes until bubbling and deeply golden. Rest 5 minutes, crumble and scatter over the crispy sage, and serve.
8. Serve with a sharply dressed bitter leaf salad to cut the richness.