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Truffle Maccheroni & Cheese

Truffle Maccheroni & Cheese

© Recipe courtesy of Julie Le Clerc


Serves 4

1½ cups (approx. 200g) dried Rustichella maccheroni

100g sliced coppa stagionata , roughly chopped 

80g Lewis Road Creamery salted butter

 cup Girolomoni ‘00’ flour

3 cups milk, warmed

Pinch grated nutmeg

100g Pecorino Romano, finely grated

1 heaped Tbsp Giuliano Tartufi salsa tartufata

3 Tbsp chopped fresh parsley

Salt and freshly ground black pepper

Preheat oven to 180˚C. Cook the pasta in a large pot filled with plenty of boiling, salted water until al dente. Drain well. Tip cooked pasta back in the pot and fold the coppa through.

In another pot, melt the butter; stir in the flour and cook for 1 minute, stirring continuously. Pour in the heated milk while whisking continuously. Cook gently for 5 minutes or until the sauce thickens, stirring regularly. Stir in nutmeg, half the grated Pecorino, tartufata and parsley. Fold through the pasta and coppa and season with salt and pepper to taste.

Pour into an ovenproof dish and sprinkle with remaining grated Pecorino. Bake for 20 minutes or until golden brown.


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