Truffle Mac & Cheese
1/2 c + 3 Tbsp Black Truffle EVOO
1/2 lb Shiitake Mushrooms, stems removed & discarded 1/2 lb Crimini Mushrooms, stems removed & discarded 1 Tbsp Roasted Garlic Balsamic 2 Tbsp Black Truffle Sea Salt 1 lb Pasta 1 Pasta Rock 1/2 c Flour 1 quart Whole Milk, scalded 4 c Gruyere Cheese, grated 3 c Extra Sharp Cheddar, grated 1 tsp Pepper, freshly ground 1/2 tsp Nutmeg 4 Garlic Cloves, minced 3 Tbsp Parsley, freshly chopped 1 1/2 c Panko Bread Crumbs
Preheat the oven to 375 degrees F. Remove the stems of the mushrooms and discard. Slice mushroom caps. In a large saucepan over medium heat, add 3 Tbsp Black Truffle EVOO and mushroom caps. Sauté for 3-5 minutes or until tender. Add the Roasted Garlic Balsamic and sauté for a couple more minutes.
Bring a pot of water to a boil. Add the pasta rock for 90 seconds, no longer or it will be over salted. Remove pasta rock after 90 seconds and allow it to dry before storing. Add in pasta and cook until al dente. Drain well.
In a saucepan over medium heat, heat 1/2 c Black Truffle EVOO. Once heated, sprinkle in flour while whisking continuously to avoid clumps. Cook for 2 minutes stirring constantly, this allows the flour to cook and bring out its nutty flavor. Slowly whisk in scalded milk and cook for 2 minutes until thick and creamy. Remove from heat and add gruyere, cheddar, 1 Tbsp Black Truffle EVOO, pepper and nutmeg.
Combine pasta, cheese sauce and mushrooms in a large bowl. Pour into a 9x13 baking dish.
In a food processor, pulse bread crumbs, garlic, and parsley until combined. Add to a saucepan with remaining Black Truffle Sea Salt and toast for a few minutes. Sprinkle over pasta and bake for 35-45 minutes, until sauce is bubbly and crumbs are golden. Serve hot.