Macaroni & Cheese w Truffle Essence serves 8

Preheat oven to 400. Bring water to a rapid boil w kosher salt. Add pasta to water and stir. Boil 5-6 min total (pasta should be slightly undercooked) Drain off all water and toss pasta w black truffle oil. Reserve. In saucepan, melt 5 T butter. In small bowl, combine pecan pieces, Parmesan, bread crumbs, 1 tsp paprika, and herbs. Tossed w melted butter.
In another saucepan, melt 8 T butter. Add shallots, bacon, and garlic. Whisk in mustard, 3 tsp paprika salt and pepper until smooth. Cook over low heat 10 minutes. Whisk in flour, raise heat to medium and cook 2 min, stirring constantly. Temper in the heavy cream and bring to a boil. Stir in 6 c extra sharp cheddar until smooth. Add in truffle-scented pasta and stir until evenly combined. Divide into individual shallow baking dishes or large casserole and top w pecans and shredded medium cheddar. Bake 35-45 min until bubbly and slightly browned on top.

Salt, Kosher 6T
Pasta 16 oz rigate penne
Truffle Oil 2T
Butter 13T
Nuts, Pecans 1c chopped
Fresh parsley and thyme
Paprika 1 T
Parmesan Cheese 4 T
Bread crumbs 4T
Shallot 0.25c chopped
Bacon 6oz applewood smoked, minced
Garlic 2T minced
Dry Mustard 1 T
Nutmeg .5 tsp
Flour 0.5c
Heavy Cream 1 qt (mixed with 1 tsp lemon juice)
Basil 2T minced
Thyme 0.5tsp minced
Cheese, Cheddar 6c extra sharp
Cheese, Cheddar 2c smoked, medium

Truffles 1tsp minced in oil