Give your mac and cheese a decadent twist with these two glorious additions.


  • 500g rigatoni

  • 1 head of garlic

  • 1tsp olive oil

  • 1 cup full cream milk

  • 350g mascarpone

  • 1tbsp truffle oil

  • 1 1/2 cup cheddar, grated

  • 1 1/2 cup parmesan, grated

  • Salt and pepper


  • 1.

    Preheat oven to 200C. Place garlic in a small baking dish and drizzle with olive oil. Roast for 20 minutes or until really soft.

  • 2.

    Bring a large saucepan of salted water to the boil. Cook pasta until aldente. Drain and return to saucepan. stir through the milk, mascarpone, one cup of cheddar, one cup of parmesan, salt and pepper. Return to the heat and stir continuously until thickened and combined. Squeeze out the roasted garlic from its skin and mash with the back of a kitchen knife. Stir roasted garlic and truffle oil through the pasta and then transfer to a large baking dish.

  • 3.

    Top with remaining cheese and bake for 10-15 until cheese is melted and crispy.

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