Foodfx0505 2318192


Author: Michael Gawlik


Béchamel Sauce:

  • 4L milk
  • 300g unsalted butter
  • 300g flour
  • 7.5L cream
  • 2½ tbs salt

 Truffle Mac & Cheese Mixture:

  • 2.5kg elbow macaroni
  • ½ recipe of béchamel sauce
  • 140g Dijon mustard
  • 90g truffle paste
  • 1½ tbs truffle oil
  • 300g Parmesan cheese
  • 1½ tbs salt

Bacon Jam:

  • 500g thick-cut bacon, finely diced
  • 70g brown onion
  • ½ cup brown sugar
  • 30ml espresso
  • 1 tbs balsamic vinegar
  • 2 tsp bourbon whiskey
  • 2 tbs maple syrup

Truffle Mayonnaise:

  • 3kg Port Mahon mayonnaise
  • 150g tartufata
  • 3 tbs black truffle oil
  • 75 grams porcini mushroom powder
  • 150ml water
  • 1 tbs salt

  • White bread, sliced
  • Cheddar cheese
  • Butter, as needed

Cooking Method

To make the béchamel sauce:

  1. In a pot, slowly bring the milk to a slight simmer.
  2. In the meantime, cook the butter and flour (roux) over low heat for 15 minutes.
  3. In a separate pot, bring the cream to a boil.
  4. Gradually whisk the milk into the roux to prevent lumps from forming.
  5. Bring the mixture to a boil to cook and thicken the flour.
  6. Add the cream and whisk together. Transfer the sauce to a container and cover the surface with cling film to prevent a skin from forming.

To make the truffle Mac & Cheese Mixture:

  1. Cook the pasta in plenty of salted boiling water until al dente.
  2. Drain the pasta and spread it on trays to cool in the fridge.
  3. In a large bowl, mix the cooled pasta with the ½ recipe of béchamel sauce, Dijon mustard, truffle paste, truffle oil, parmesan cheese and salt until well combined. Check for seasoning and adjust as needed. 

To make the bacon jam:

  1. Pre-heat a large frypan over medium-high heat and cook the bacon for about 10 minutes, stirring frequently until cooked but still chewy.
  2. Using a slotted spoon, remove the bacon from the pan and set it aside.
  3. Reserve one tablespoon of the bacon drippings and discard the rest.
  4. Add the onions to the pan and cook for about 8-10 minutes.
  5. Reduce the heat to low, add the brown sugar, and stir.
  6. Continue cooking until the onions have caramelized, about 10 minutes.
  7. Increase the heat to medium and add the coffee, ½ cup of water, and the cooked bacon.
  8. Cook, stirring every five minutes, until the onions are thick and jam-like, about 30 minutes.
  9. Remove from heat and stir in the balsamic vinegar. Season to taste.

To make the truffle mayonnaise:

  1. Whisk together the Port Mahon Mayonnaise, tartufata, black truffle oil, porcini mushroom powder, water and salt until well combined.
  2. Store in an airtight container until ready to use.


  1. Butter one side of each piece of bread.
  2. Place one slice of bread, buttered side down, on a clean working surface or plate.
  3. Spread an even layer of truffle mayonnaise on one slice of bread.
  4. Cover the other slice with bacon jam.
  5. Top both slices of bread with cheddar cheese, then spoon the truffle mac & cheese mixture on top.
  6. Sprinkle with more cheddar and place another slice of bread, buttered side up, on top.
  7. Heat a large non-stick pan over medium heat.
  8. Place the sandwich in the pan and cook until the bread is golden and the cheese