Ingredients (Serves 4)

For the mac and cheese:

• 1 litre whole milk
• ¼ onion
• 2 garlic cloves, peeled and left whole
• 1 bay leaf
• 1 star anise
• 2 sprigs of thyme
• 100g butter
• 100g plain flour
• 100g Comté cheese, grated
• 100g mature Cheddar cheese, grated
• 500g dried macaroni
• 100g Minced Black Truffle
• 2 x 150g mozzarella balls, drained and sliced or torn into pieces
• 30g Parmesan, grated
• Sea salt and freshly ground black pepper

For the breadcrumb topping:

• 25g butter
• 2 garlic cloves, crushed
• 150g fresh white breadcrumbs
• 1 tbsp finely chopped fresh parsley
• 50g fresh black truffle

Instructions

1. In a saucepan, pour the milk and add the onion, garlic, bay leaf, star anise, and thyme.
2. Heat until almost boiling, then remove from heat, cover, and allow to infuse for 30 minutes.
3. Strain the milk into a jug, discarding the solids.
4. Preheat the oven to 200°C/180°C fan/Gas 6.
5. In a separate saucepan, melt the butter over low heat, stir in the flour to form a roux, and cook for 1 minute.
6. Gradually whisk in the infused milk until smooth, then slowly bring to a boil, whisking continuously until thickened.
7. Simmer for 5 minutes, stirring often, then whisk in the Comté and Cheddar cheese until smooth.
8. Season with salt and pepper to taste.
9. Cook the macaroni in a large pot of salted boiling water until al dente (about 9 minutes or according to package instructions). Drain, rinse under cold water, and drain again.
10. For the topping, melt butter in a frying pan, sauté the garlic for 1 minute, then add breadcrumbs and toast over low heat for 8 minutes until golden.
11. Stir in the chopped parsley.
12. Mix the macaroni with the cheese sauce, then mix in the Minced Black Truffle, and transfer to a large, wide gratin dish.
13. Scatter the mozzarella on top, then sprinkle with Parmesan and the toasted breadcrumbs.
14. Bake for 15-20 minutes until golden and crisp.
15. Shave fresh black truffle over the top before serving.