850ml whole milk
2 bay leaves
60g plain flour
1 Tablespoon Dijon mustard
2 Tablespoons thyme leaves, roughly chopped
80g porcini white truffle paste
1 Tablespoon porcini dust
2 black truffles (in brine), finely grated
80g taleggio cheese, diced
125g ball mozzarella, diced
70g cheddar, grated
30g fresh breadcrumbs
30g parmesan, finely grated
Preheat the oven to 180C fan.
Bring a large pan of salted water to the boil and cook the macaroni for 8 minutes or until very al dente. Drain in a colander and run cold water over the pasta until cooled and set aside until needed.
Heat the milk over a medium to low heat with the bay leaves and bring up to a gentle simmer. When it comes up to the simmer, remove it from the heat.
Heat a large non-stick saucepan over a medium to high heat. Add the butter and wait for it to melt completely. Next stir in the flour and cook for 3-4 minutes, stirring continuously to cook out the flour. Discard the bay leaves and slowly pour in the milk, a little at a time, whisking constantly to keep the sauce smooth. Add the Dijon mustard, thyme, truffle paste, porcini dust and truffles. Season to taste and add the taleggio and mozzarella and stir until the cheeses have melted slightly.
Remove from the heat and add the cooked macaroni to the cheese sauce, stirring well to coat it evenly. Pour the into a 30cm x 25cm oven proof dish. Sprinkle over the cheddar, followed by the breadcrumbs and lastly the parmesan cheese and bake for 20 minutes.