Tom Kerridge served up a tasty Four Cheese Truffle Mac and Cheese on Sunday Brunch.

The ingredients are: 500g macaroni, 850ml whole milk, 2 bay leaves, 60g butter, 60g plain flour, 1 Tablespoon Dijon mustard, 2 Tablespoons thyme leaves, roughly chopped, 80g porcini white truffle paste, 1 Tablespoon porcini dust, 2 black truffles (in brine), finely grated, 80g taleggio cheese, diced, 125g ball mozzarella, diced, 70g cheddar, grated, 30g fresh breadcrumbs and 30g parmesan, finely grated.

See recipes by Tom in his book titled: Tom’s Table: My Favourite Everyday Recipes available from Amazon now.