Outdoor Cooking & Charcoal Oven Recipes / Bake

BBQ truffle macaroni cheese baked in the Charlie Oven

Cooked in the Charlie Charcoal Oven

BBQ Truffle Mac'n Cheese

Three-cheese macaroni with truffle oil, baked beneath crisp sourdough crumbs and Parmesan. The top catches in Charlie while the sauce stays creamy underneath. A rich side, or a very convincing reason to make macaroni the main event.

Tara QuickCo-founder, Charlie Oven
Bake
Prep20 minutes
Cook20 minutes
Serves6 to 8
DifficultyEasy
Oven temperature200°C (390°F)
RackOvenproof tray on the Charlie Oven Cooking Rack, middle rack
CharcoalGood quality lumpwood charcoal roughly the size of your dish, about half a football

Charlie Oven — https://charlieoven.com/en-au/blogs/charcoal-recipes/bbq-truffle-macn-cheese

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Ingredients

6 to 8 servings

For the cheese sauce

For the pasta

For the topping

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Method

Light Charlie

  1. Light Charlie

    Put an amount of good-quality lumpwood charcoal roughly the size of your baking dish into the base of the Charlie Oven and light it with one natural firelighter. Open the top and bottom vents, close the door and leave to heat for 20 to 30 minutes. There is no need to wait for the charcoal to burn down. When the oven reaches 200°C (390°F), close the bottom vent to hold it there. Set a Cooking Rack in the middle of the oven.
    25 min timer
    Why this mattersCharlie is very well insulated and keeps climbing once the fire is going. Closing the bottom vent as you reach 200°C (390°F) steadies the heat so the top browns without the sauce catching.

Cheese sauce

  1. Make the roux

    Melt the butter in a saucepan over a medium heat, add the flour and stir together. Cook it out for 4 to 5 minutes, stirring all the time.
    5 min timer
    Why this mattersCooking the flour in the butter for a few minutes takes away the raw, floury taste and gives the sauce a smoother, nuttier flavour.

  2. Infuse the milk

    In a separate saucepan, heat the milk with the bay leaves and black peppercorns. Bring it to a gentle simmer and let it bubble for a couple of minutes.
    2 min timer

  3. Add the milk to the roux

    Strain the milk to remove the bay leaves and peppercorns. Pour a little of the warm milk into the roux and stir until smooth. Once the roux has loosened, add the rest of the milk and keep cooking over a medium heat, stirring, until the sauce thickens.
    Why this mattersAdding a little milk first lets the roux loosen into a smooth paste. Pouring it all in at once is what causes lumps.

  4. Add the cheese

    Stir in the mustard powder, ground black pepper and truffle oil. Add the cheddar, the Gruyère and 75g Parmesan, keeping the remaining 25g back for the topping. Stir until the cheese has melted into a smooth sauce.

Assemble

  1. Cook the macaroni

    Boil the macaroni in a large pan of salted water until it is al dente, then drain well. Tip it into an ovenproof tray or dish.
    Why this mattersThe pasta keeps cooking in the sauce as it bakes, so taking it off while it still has a little bite stops it turning soft.

  2. Combine the pasta and sauce

    Pour the cheese sauce over the macaroni and mix thoroughly so every piece is coated.

  3. Make the crumb topping

    Turn the bread into breadcrumbs with a blender or a grater. Mix the crumbs with the reserved Parmesan and the truffle dust, if using, then scatter evenly over the pasta.

Bake

  1. Bake

    Set the tray on the Cooking Rack in the middle of Charlie and close the door. Bake at 200°C (390°F) for 20 minutes, until the top is golden and crisp and the sauce is bubbling at the edges. Serve straight from the tray.
    20 min timer

Tips

  • Stir the roux constantly to avoid lumps forming in the sauce. Patience here is key.
  • Use a mix of cheeses for the best flavour: the Gruyère adds nuttiness while the cheddar gives sharpness.
  • The sourdough breadcrumb topping adds a wonderful crunch. Tear it rather than cutting for a more rustic finish.
  • This dish can be prepared ahead and refrigerated before the final bake in the Charlie Oven.

More recipes

The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

  • Can I make this ahead?

    Yes. Assemble the pasta and sauce in the tray, let it cool, then cover and refrigerate. Add the crumb topping just before it goes into Charlie and allow a little longer in the oven so it is piping hot all the way through.

  • Can I leave out the truffle?

    Yes. If you don't like truffle, simply leave out the truffle oil and truffle dust. You will still have a rich three-cheese mac'n cheese with a gentle smokiness from the charcoal.

  • Which cheeses work best?

    Mature cheddar gives sharpness, Gruyère adds a nutty depth and Parmesan brings a salty crust. Comté works well in place of Gruyère, and you can use your own favourite cheeses as long as they melt well.

  • Can I make this in a Cheeky Charlie?

    Yes. Choose a tray or dish that fits comfortably with a little space around it, set it on a middle rack and bake at 200°C (390°F) for about 20 minutes.