Plan B Forum

Serves 4

Prep 10 mins
Cook 45 mins

Ingredients

200g macaroni
½ tsp salt
15ml truffle oil
300ml dry white wine
300ml brown chicken stock, infused for 20 minutes with Berkswell cheese rind, keep warm
80g Spenwood cheese, finely grated
10g cornflour
80g soft cream cheese
Black pepper
15g goat’s cheese, diced
Berkswell cheese, for gratinating

Method

Preheat the grill. Place 400ml of water, the pasta and the salt in a pan over medium-high heat. Cook until the pasta is done and all of the water has disappeared. Toss the pasta with the truffle oil.

In a small saucepan, reduce the white wine over a high heat to 30ml. Add the warm chicken stock to the reduced wine. Mix the grated cheese with the cornflour and add to the pan. Stir until the cheese has been incorporated into the sauce, then add the pasta.

Cook over a medium heat until the pasta is warmed through, then stir in the cream cheese. Season with freshly ground black pepper.

Place in a hollowed-out cheese rind, sprinkle with diced goat’s cheese and add more macaroni on top. Alternatively, half fill an ovenproof baking dish with the pasta, sprinkle with diced goat’s cheese and add the remaining macaroni on top.

Sprinkle some more cheese on top and place under the grill to melt and gratinate the cheese. Serve immediately.

Gourmet Plus Range

Gourmet Plus Liquid Stock

Trans Fat Free
No Animal Content
No Added MSG
Lactose and Gluten Free
No Preservatives

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Ingredients: sea salt, rice flour, hydrogenated vegetable oil, sugar, yeast extract, natural vegetable flavours, dehydrated onion, garlic and celery powders, natural colour (caramel), parsley.