Ultimate truffle mac ’n’ cheese

Make the pickled onions by putting the onion in a small bowl with the vinegar, adding a pinch of salt and sugar, and 3 tbsp of hot water. Toss well and set aside.

Cook the pasta until al dente and drain, keeping a mug of the cooking water. Meanwhile, warm the butter in a pan until foaming, then sprinkle in the flour. Cook for a few minutes to form a paste. Add the milk a splash at a time, continually stirring, until all the milk has been added. Add the bay leaf and cook for 5-7 mins or until thickened to a sauce that coats the back of a spoon. Add a splash more milk or pasta water if it’s too thick.

Stir in half the parmesan, all the cheddar and gruyère, and the pesto, and season well. Taste, season and add more pesto if you want a stronger flavour. Tip in the pasta, adding more cooking water if needed to loosen, and transfer to a baking dish.

Mix the breadcrumbs with the truffle oil (enough to coat the breadcrumbs) and remaining parmesan, and scatter over the top of the dish. Transfer under a grill heated to medium for 10 mins until golden and bubbling.

Drain the onions and toss with the parsley. Serve scattered over the macaroni to serve.