Truffled skinny mac & cheese with sage roasted chicken

The weather is much colder with winds from the East. I turned the heat up and made sure we have a good supply of fire wood. The blankets have been washed and I feel ready to well, hibernate! As this isn’t an option the next on my list is comfort food and mac & cheese is way up there.

I didn’t want a heavy dish and decided to use the last marrow of the year, a surprise find at the allotment, a great way to incorporate vegetables in to food and make it healthier.


Truffled skinny Mac & Cheese

preparation time 5 minutes 

cooking time 8 minutes for the pasta + 25 minutes in the oven 

serves 4


  • 2 dl or 1 cup macaroni
  • 1 small leek
  • 25 gr or 0.9 oz butter
  • 2 tbsp flour
  • 3 dl or 1 1/2 cup semi skimmed milk
  • 2 dl or 1 cup of marrow purée
  • 1 chicken stock cube
  • 1 dl or 1/2 cup grated light mature cheddar
  • salt, pepper and nutmeg to taste
  • truffle paste or oil to taste


  • chopped chives


Bring a large pan of salted water to a boil. Slice the leek and add along with the macaroni. Boil until the macaroni are just cooked and then rinse them under cold water to stop the cooking process.

Make the sauce. Peel and de seed the marrow, cut it in to chunks and steam until soft.




When soft place in a blender and blend until smooth.




Melt the butter in a pan and add the flour. Let it cook out and add the milk, a little at the time and the chicken stock cube. Last add the marrow purée. Taste with salt, pepper and nutmeg. Take the sauce of the heat and last add the cheese. Stir until melted and last add the truffle to taste.

Mix the sauce with the macaroni and add dried breadcrumbs, add a couple of slices of butter and bake until the top is slightly browned. Last add the chopped chives before serving.




This is a great way to incorporate marrow in to a dish and not even notice it is there. The marrow and the semi skimmed milk makes the dish lighter. It still isn’t the lightest dish but it is still a healthier version than using full fat milk, full fat cheese and cream.


I served it with crispy curly kale, baked with pecan nuts.

Crispy curly kale to be baked


Baked crispy curly kale



I also roasted a chicken and stuffed it with sage, chicken livers and apple. I once saw a post from the lovely Angie, The Novice Gardener where she had cooked a bird, a chicken or a turkey and placed sage leaves under the skin on the breast. I was so impressed I thought I would do the same and it is so pretty, isn’t it?




It was a big meal, if the mac & cheese is served on it’s own it is enough for two but with the chicken it was plenty for four. I once followed a mac & cheese recipe using three egg yolks, full fat milk, cheese and cream and it was so rich a couple of spoonfuls was enough. I prefer this, the lighter version.









10 Responses to “Truffled skinny mac & cheese with sage roasted chicken”
  1. Beautiful Petra! Loved the skinny Mac n cheese. What is marrow??

  2. Sandhya says:

    Petra, what a great recipe for skinny mac and cheese! The sage roasted chicken looks spectacular!

  3. Loretta says:

    Love mac and cheese, and your skinny version with the addition of the marrow puree looks wonderful! Your roast chicken with sage turned out wonderful too. I do the same too, it gives it such a dramatic look doesn’t it, besides flavor. It can be tricky going under the skin though without tearing it. Both great comfort foods.

    • petra08 says:

      hi Loretta
      It is a great way to get more veg in the dish, I love marrow just steamed as well. I was so close to tearing the skin and wondered if I would have to take a pic from just one side but it was ok, just! 🙂

  4. You had me at truffled! Yum!

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