TRUFF Macancini
Cook Time 1 hour
Prep Time 1 hour
Servings 4-6

Macaroni and Cheese Base:

1/4 cup salted butter 

2 teaspoons TRUFF Oil 

1/4 cup all purpose flour 

4 cups whole milk 

2 cups mild cheddar cheese, grated 

2 cups cheddar cheese, grated or diced 

1 teaspoon garlic powder 

1 teaspoon onion powder 

1 teaspoon salt 

1/4 teaspoon black pepper 

500grams macaroni pasta, cooked accordingto the instructions on the package

Breading and Frying 

5 eggs

170grams block cheddar, cut into 3cm cubes 

Oil for frying 

1 1/2 cups all purpose flour 

1 1/2 teaspoons salt 

1/4 teaspoon black pepper 

2 1/2 cups bread crumbs 

Ranch dressing and marinara sauce for dipping 

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These handheld-sized fried macaroni and cheese appetisers just spark so much joy! We pulled inspiration and preparation techniques from the iconic, Italian arancini, breaded and fried risotto, to create this entirely new concept… macancini! Homemade macaroni and cheese is heartily seasoned with our Black Truffle Oil —this is an eaters’ mac and cheese. And, this oil is pure magic!
We’ve infused aromatic black winter truffles with extra virgin olive oil to create an elegant, yet approachable, product. The perfect umami accompaniment to this super cheesy, crispy-fried recipe. For those looking to save on some prep time, feel free to make the mac and cheese in advance, refrigerating overnight so everything is nicely cooled and ready to assemble

  1. Preheat oven to 180°C and lightly grease a large 33x22cm casserole dish with cooking spray. Melt butter in a large pot over medium heat.
  2. Once melted, add the TRUFF Oil and flour, stir to combine, creating a thick sauce. Add milk to the pot, whisk to combine with the sauce, and bring to a simmer, whiskingfrequently. Once simmering, add the cheese, a cup full at a time, whisking to combine,and waiting to add another cup once the first batch of cheese has completely melted.
  3. Once all the cheese has been added, continue to simmer, whisking frequently, until the sauce has thickened. Once the sauce is nice and thick, season with garlic powder, onion powder, salt, and pepper.
  4. Then, add the cooked pasta, stir to combine, and transfer to the prepared casserole dish, spreading out in an even layer. Cover the casserole dish with foil, place in the oven, and bake for 30 minutes.
  5. Remove macaroni and cheese from the oven and set aside to cool completely at room temperature. Alternatively, you can make the macaroni and cheese ahead of time, cover, and refrigerate overnight.
  6. Crack 2 of the eggs into a large bowl and whisk until blended. Spoon the cooled macaroni and cheese mixture into the bowl with the eggs and, using your hands, mix until thoroughly combined.
  7. Using an ice cream scoop or large spoon, portion out the mac and cheese mixture intothe palm of your hand. Place a cube of cheddar cheese in the centre of the portion.
  8. Scoop out another portion of mac and cheese, placing this portion over the palmed (and cheese stuffed) portion. Firmly mould the two portioned halves of mac and cheese into a ball, covering the cheese cube completely, and set aside on a large plate.
  9. Once all macancinis have been assembled, loosely cover with plastic wrap, and place in the freezer to set, about 15-30 minutes.
  10. Meanwhile, preheat oil in a deep fryer (according to the manufacturer’s instructions) or place 5-6 cups of oil in a large pot. Maintain a fryer temperature of about 160-180°C.
  11. Place flour in a medium bowl and season with salt and pepper. Crack the remaining 3 eggs in another bowl and whisk until blended.
  12. Lastly, place bread crumbs in a third bowl. Once the macancinis have set (firm and slightly frozen), coat them, first, in flour (shaking off any excess), before dipping in egg, and coating in bread crumbs.
  13. Once the macancini is breaded, use your hands to gently press and adhere the coating. Working in small batches, fry the breaded macancinis for 3-5 minutes, flipping halfway through, or until golden brown and hot throughout.
  14. Set aside on a wire rack to drain before starting the next batch or serving. Serve macancinis hot with ranch dressing and marinara sauce on the side for dipping.

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