MAC & CHEESE TOASTIE WITH BATCH NO.5 MAYO
Comfort food just got an upgrade. Creamy truffle mac and cheese, smoky bacon jam and rich truffle mayo come together between buttery toasted bread for the ultimate cheesy indulgence. Crispy on the outside, oozy on the inside, and impossible to stop at one bite.
Notes from the Kitchen
Cook your pasta just to al dente—it’ll soften a little more as the toastie cooks. Let the bacon jam reduce until thick and sticky for maximum flavour, and toast low and slow so the bread turns golden while the cheese and mac become perfectly molten. A little patience goes a long way.
Meet the Chef
Michael Gawlik
With over a decade of experience across foodservice, manufacturing and culinary innovation, Michael Gawlik knows what it takes to create food that delivers every single time. Passionate about bold flavours, practical techniques and products that work hard in professional kitchens, Michael combines chef-led creativity with real-world experience to develop recipes that are simple to execute but big on impact. His philosophy is straightforward: great food doesn’t have to be complicated—it just has to taste incredible.
Ingredients
Béchamel Sauce:
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4L milk
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300g unsalted butter
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300g flour
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7.5L cream
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2½ tbs salt
Truffle Mac & Cheese Mixture:
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2.5kg elbow macaroni
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½ recipe of béchamel sauce
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140g Dijon mustard
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90g truffle paste
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1½ tbs truffle oil
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300g Parmesan cheese
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1½ tbs salt
Bacon Jam:
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500g thick-cut bacon, finely diced
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70g brown onion
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½ cup brown sugar
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30ml espresso
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1 tbs balsamic vinegar
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2 tsp bourbon whiskey
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2 tbs maple syrup
Truffle Mayonnaise:
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3kg batch no. 5 mayonnaise
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150g tartufata
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3 tbs black truffle oil
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75 grams porcini mushroom powder
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150ml water
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1 tbs salt
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White bread, sliced
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Cheddar cheese
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Butter, as needed
Method
01
To make the béchamel sauce: In a pot, slowly bring the milk to a slight simmer. In the meantime, cook the butter and flour (roux) over low heat for 15 minutes. In a separate pot, bring the cream to a boil.
02
Gradually whisk the milk into the roux to prevent lumps from forming. Bring the mixture to a boil to cook and thicken the flour, then add the cream and whisk together. Transfer the sauce to a container and cover the surface with cling film to prevent a skin from forming.
03
To make the truffle Mac & Cheese Mixture: Cook the pasta in plenty of salted boiling water until al dente. Drain the pasta and spread it on trays to cool in the fridge.
04
In a large bowl, mix the cooled pasta with the ½ recipe of béchamel sauce, Dijon mustard, truffle paste, truffle oil, parmesan cheese and salt until well combined. Check for seasoning and adjust as needed.
05
To make the bacon jam: Pre-heat a large frypan over medium-high heat and cook the bacon for about 10 minutes, stirring frequently until cooked but still chewy. Use a slotted spoon to remove the bacon from the pan and set it aside. Reserve one tablespoon of the bacon drippings and discard the rest.
06
Add the onions to the pan and cook for about 8-10 minutes. Reduce the heat to low, add the brown sugar, and stir, cooking for about 10 minutes, or until the onions have caramelised. Increase the heat to medium and add the coffee, ½ cup of water, and the cooked bacon. Cook, stirring every five minutes, until the onions are thick and jam-like, about 30 minutes. Remove from heat and stir in the balsamic vinegar. Season to taste.
07
To make the truffle mayonnaise: Whisk together the batch No.5 mayonnaise, tartufata, black truffle oil, porcini mushroom powder, water and salt until well combined.
08
To assemble: Butter one side of each piece of bread. Place the slices of bread, buttered side down, on a clean working surface or plate. Spread an even layer of truffle mayonnaise on one slice of bread. Cover the other slice with bacon jam. Top both slices of bread with cheddar cheese, then spoon the truffle mac & cheese mixture on top. Sprinkle with more cheddar and place another slice of bread, buttered side up, on top. Heat a large non-stick pan over medium heat. Place the sandwich in the pan and cook until the bread is golden and the cheese
