• 300g macaroni pasta
• 1 litre full cream milk
• 150g butter
• 150g flour
• Truffle oil
• Parsley chopped
• Panko breadcrumb toasted
• Fresh parmesan cheese
• Extra virgin olive oil
Heat milk, once boiled put aside for the white sauce.
Place a heavy based pot on the stove on high heat. Place butter into pot and melt, add flour and cook for a few minutes stirring constantly. Add the hot milk a little bit at a time whisking all the time to prevent any lumps. Once all the milk is added turn down the heat and cook sauce for 5 mins to cook out the raw flour taste.
Remove from heat and add grated parmesan cheese and truffle oil to taste. Season with salt.
In another pan cook the pasta in salted boiling water until al dente. Drain well and toss through the white sauce. Add some milk if too thick. Add olive oil for some shine and chopped parsley.
You are now ready to serve. Once served, hit it with a good grating of fresh parmesan cheese and toasted breadcrumbs.