Miso and Honey Truffle Mac and Cheese

Prep Grate cheddar (200g), gruyère (150g), and finely grate parmesan (100g). Finely chop chives (15g). Thinly slice garlic (2 cloves). Slice tenderstem broccoli lengthwise. Mix panko (80g) with melted butter (20g) and half the parmesan. Preheat oven to 200°C.

Boil Bring salted water to a rolling boil in a large pot. Add elbow macaroni (500g), cook 2 minutes less than package directions until al dente. Drain and set aside. While pasta cooks, blanch tenderstem broccoli in boiling salted water 2 minutes until bright green, drain.

Build Melt butter (60g) in a large ovenproof saucepan over medium heat. Add flour (50g), stir constantly 2 minutes until a pale paste forms. Add warm milk a ladleful at a time, whisking continuously until smooth between additions. Whisk in miso paste (3 tbsp), honey (2 tbsp), truffle oil (1.5 tbsp), and dijon mustard (1 tsp).

Simmer Reduce heat to low, stir 3–4 minutes until sauce thickens and coats the back of a spoon. Remove from heat. Stir in cheddar, gruyère, and half the parmesan until fully melted. Season with salt (1 tsp) and white pepper (0.5 tsp). Fold in drained macaroni until evenly coated.

Bake Transfer mac and cheese to a large baking dish if needed. Scatter panko-butter topping evenly over the surface. Bake 20–25 minutes at 200°C until the top is deep golden and edges are bubbling. Rest 5 minutes.

Saute While mac and cheese rests, heat olive oil (1 tbsp) in a frying pan over medium-high heat. Add sliced garlic, sizzle 30 seconds until golden. Toss broccoli through, season with sea salt flakes and lemon juice (1 tbsp).

Rest and plate Scatter chives over the baked mac and cheese. Divide between plates and serve alongside the garlic-dressed tenderstem broccoli.