Step 1

Put the milk in a small pot and heat gently with the thyme and bay leaf. Allow the flavour to steep and infuse for a few minutes (make sure this does not boil).

Step 2

Put the cream into another pot with thyme and aby leaf and heat. Once hot, add half the parmesan and stir to combine. Keep warm or take off the heat and allow it to infuse (you can reheat it just before pouring over the mac and cheese).

Step 3

Make the roux for the bechamel in a third small pot by melting the butter. Add the flour and stir until you have a thick paste. Slowly add the warmed milk to the pot ladle by ladle at a time. Strain the thyme leaves and bay out if necessary. Stir or whisk vigorously until you have a smooth sauce and the flour has cooked out (ie it stops getting thicker). If necessary add a splash more milk.

Step 4

Add the mustard to the bechamel along with the remainder of the Parmesan and all the Gruyere or Hugeonot. Stir until this is melted through. Take the sauce off the heat and allow it to cool slightly.

Step 5

Once cooled, add the egg yolks and whisk to incorporate.

Step 6

Cook your pasta until al dente in a large pot of salted water, and drain.

Step 7

In a large bowl add the drained pasta and the cheese sauce and mix to combine. Decant that into the casserole / oven-proof baking dish.

Step 8

Sprinkle a little extra cheese over the top and then pour the Parmesan cream over that. Bake for 40 minutes until golden brown.

Step 9

Grate the truffle over the. Mac and cheese using a micro plane and serve.