This is my Mum’s Mac ‘n Cheese ‘truffled’ up! For what it’s worth the addition of the horseradish isn’t REALLY optional!!!


1 1/2 C elbow macaroni
6 T SOOC Ultra Premium Extra Virgin Olive Oil (divided)
3 T all purpose flour
2 C 1% milk
Vancouver Island Smoked Sea Salt & fresh ground black pepper to taste
1 T SOOC White Truffle Olive Oil
2 C extra old cheddar (like Pine River), grated
1 T horseradish (optional – sort of…)
1/4 sweet onion, minced
2 C baguette or other chewy bread, cubed


Cook macaroni until just softening, but not done, drain and set aside.

Heat 3 T Extra Virgin Olive Oil over med-high heat for a minute, sauté onion for 3 minutes until just starting to brown and whisk in flour to make a roux. Add milk and stir until thick. Season with salt and pepper. Stir in White Truffle Olive Oil, and grated cheese.

Mix sauce with macaroni and turn into a casserole dish.

Pour remaining 3 T of EVOO over bread in bowl. ‘Sponge’ it into the bread and soak it all up. Spread evenly over pasta in casserole. Bake in a 400 F oven for 25 – 30 minutes. Remove, cool for 5 to 10 minutes and serve.