Ingredients:

• 4 cups grated cheddar cheese
• 4 cups grated mozzarella cheese
• 1 cup grated parmesan cheese
• 1 pack (500g) conchiglie (mini shell pasta)
• 2 cups full fat milk
• 80g room temp. butter
• Salt & Pepper to taste
• Truffle Oil (Optional)
• Truffle Shavings (Optional)
• Flamin Hot Cheetos (Optional)

 Instructions:

1. Preheat the oven to 180C.
2. In a pot add boiling water, salt and cook your pasta 1-2 minutes less than what’s instructed on the package.
3. Drain the pasta and place it back into the pot. Add the butter, salt & pepper and mix everything together until all the butter has melted.
4. Over medium heat, add the 3 1/2 cups from each (cheddar & mozzarella) and mix well.
5. Pour in the milk gradually until all the cheese has melted and is smooth.
6. In a clay cooking pot or a Pyrex dish, assemble your dish as follows:

• Add half the Mac n cheese mixture
• Some cheese and (optional truffle oil)
• Add the rest of the Mac n cheese mixture

1. Top it off with some more cheese, Parmesan cheese and (optional truffle oil or 2 tbsp. Flamin Hot Cheetos).
2. Into the oven for 15 minutes or until it is golden and starts to bubble.
3. Take it out of the oven and add truffle shavings if using truffle oil mixture, or Flamin Hot Cheetos for the original.

Serve & Indulge!

@indulgethyself