Macaroni & Cheese, Truffled, w Nutty Cheese Topping

Serves 8

Cook 1 lb pasta, drain and toss w 2 T truffle oil. Preheat oven to 400.
In saucepan, melt 5 T butter. In small bowl combine 3/4c pecan pieces, 4 T breadcrumbs, 4 T Parm, parsley, thyme and 1 tsp paprika. Toss w melted butter.
In another saucepan, melt 8 T butter, ¼ c shallots, 4 oz bacon, chopped, 2 T garlic. Whisk in 1 T dry mustard, salt, 1/2 tsp nutmeg, 3 tsp paprika and freshly ground black pepper until smooth. Cook over low heat 10. Whisk in ½ c flour, raise heat to medium and cook 2 min, stirring constantly. Add 1 qt heavy cream, mixed earlier w 1 T lemon juice, whisking until smooth. Stir in 24 oz cheese until melted. Mix pasta with sauce. Place macaroni in baking dish, top w 2 cup smoked gouda, then bread/nut topping. Bake at 350 for 40 min.