White Truffle Macaroni and Cheese

INGREDIENTS

for topping:
3/4 Cup Panko bread crumbs
2 garlic cloves
2 Tbsp butter, melted
1 Tbsp Dried Parsley Leaf

for mac & cheese:
1 pkg thick cut bacon (approx. 12 oz)
1 lb elbow or shell pasta, cooked al dente
5 Cups whole milk
1/2 Cup all-purpose flour
2 Tbsp White Truffle Oil
3 Tbsp butter
2 Tbsp fresh thyme, chopped
2 tsp Mustard Powder
2 tsp Red Pepper Flakes
2 tsp Ground Nutmeg
1 tsp Black Truffle Salt
1 tsp Ground Pepper
4 Cups sharp cheddar cheese, shredded
8 oz herb & garlic Chèvre Cheese
1/2 Cup Parmigiano Reggiano cheese, grated

STEPS

Prepare topping — Fire up your food processor and throw in the parsley, garlic and bread crumbs. Mince all those ingredients with a few pulses or by turning the processor on for a few seconds. Pour in melted butter while processor is running. Once ingredients are all mixed, pour into a separate bowl and set aside.

Prepare mac & cheese — Make sure pasta is cooked to the right degree of doneness [“al dente”]. In a large skillet cook bacon on low until it’s almost cooked. While bacon is cooking, warm the milk in a small pan or in the microwave. After bacon is cooked, remove bacon to paper towels and remove all bacon grease except 1 Tbsp.
Over medium heat add 3 Tbsp butter and melt until butter starts to sizzle. Add in flour, and whisk until lumps are gone. Slowly pour in warm milk, whisking until mixture is smooth and bubbling.
After all milk is added and mixture is smooth (no lumps) stir in thyme, mustard powder, red pepper flakes, salt, pepper and nutmeg.
Stir/melt in 3 cups cheddar (set 1 cup aside) along with Chèvre and Parmigiano cheeses.
Stir cheeses into mixture until all cheese is melted. Stir in cooked pasta, truffle oil and chopped bacon until all ingredients are mixed together and pasta is covered in cheesy goodness.
Pour mixture into casserole dish(es) and cover with remaining 1 cup cheddar as well as bread crumb mixture. I split the mix into 2- 3 cup casserole dishes, but you can put it all into one big one.
Bake about 30 minutes at 350°. You can broil final 5 minutes to brown the breadcrumb and herb topping.