Truffle Cauli Mac n’ Cheese Topped with a Chorizo Parmesan Crumb

by Zarina
Truffle Cauli Mac n’ Cheese Topped with a Chorizo Parmesan Crumb

Luxurious three-cheese baked pasta with a creamy, garlicky truffle sauce, the blitzed dried porcini mushrooms, and the minced black truffle give gorgeously earthy flavours; roasted cauliflower adds to the textures and creaminess.  It’s all finished off with a golden bubbling crisp chorizo Parmesan topping… pure decadence!

Truffle Cauli Mac n’ Cheese Topped with a Chorizo Parmesan Crumb

Truffle Cauli Mac n’ Cheese Topped with a Chorizo Parmesan Crumb

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Cauliflower cut into florets
  • Olive oil or Truffle flavored oil
  • Sea Salt
  • Freshly ground black pepper
  • 500g Macaroni Pasta
  • 1-litre milk of choice
  • 2 Bay leaves
  • 2 tsp Garlic Powder
  • 60g Butter
  • 60g Plain Flour
  • 1 tbsp Truffle Mustard or regular
  • 120g Truffle Paste or Minced Black Truffles
  • 1 tbsp Dried Porcini Mushrooms blitzed into a powder in the food processor
  • 80g Brie chopped into small pieces
  • 140g Mozzarella torn or chopped into pieces
  • 100g Strong Cheddar grated
  • 150g Chorizo, skin removed and sliced
  • 150g Bread Crumbs
  • A small handful of grated Parmesan
  • 2 tbsps EVOO Olive Oil


  1. Pre-heat oven to 180℃
  2. Line an oven tray with foil, spread out the cauliflower florets in a single layer, drizzle with EVOO or truffle oil, season with salt and pepper, and roast until slightly underdone, about 12 minutes, remove and set aside to cool.
  3. Cook the macaroni accord to packet instructions until al dente, rinse with cold water and set aside to cool.
  4. In a small saucepan over medium heat, add the milk, bay leaves, and garlic powder, bring to a simmer.
  5. In another saucepan melt, the butter then stirs in the flour to make a paste, cookout for a couple of minutes.
  6. Remove the bay leaves from the milk and gradually pour this into the butter and flour mixture, continuously whisking to ensure a smooth sauce with no lumps.
  7. Add the mustard, truffle paste, and porcini powder, then add the Brie, mozzarella, and cheddar, stir until combined.
  8. Remove from the heat, tip in the macaroni, add the roasted cauliflower and stir until combined.
  9. Remove into an ovenproof dish.
  10. In another saucepan over medium heat, cook the chorizo until dark red and the oils are released; add the breadcrumbs and cook an additional 2-3 minutes, so the breadcrumbs absorb the oil.
  11. Transfer chorizo and breadcrumbs to a food processor, add the parmesan cheese and olive oil, pulse a few times until you have a crumb-like texture.
  12. Add the chorizo crumb to the top of the pasta pressing down with your fingers. 
  13. Cover the dish with foil, doming it slightly to avoid touching the topping, and bake for 30 minutes
  14. Remove the foil and continue cooking until the top is golden brown, about 10 minutes more. 
  15. Serve piping hot!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.


Jaimie Christine March 12, 2021 - 10:39 pm

Now I’m craving mac and cheese at 9:30 in the morning

Zarina July 5, 2021 - 2:28 pm

Lol -hope you get the chance to make it soon!


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