Ultimate truffle mac ’n’ cheese

Method

• step 1

  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.

• step 2

  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.

• step 3

  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.

• step 4

  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.

• step 5

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