Penne Rigate Macaroni and Cheese With Truffle Essence

An "upscale" macaroni and cheese, if there can be such a thing. ;)

• Ready In: 50 mins
• Serves: 4

Ingredients

• 3  tablespoons kosher salt
• 8  ounces  penne rigate, dry (penne with ridges)
• 1  tablespoon  black  truffle oil
• 2  tablespoons shallots, minced
• 3  ounces  applewood smoked bacon, minced
• 1  tablespoon garlic, minced
• 2  tablespoons olive oil
• 2  tablespoons flour
• 1 1⁄2 cups heavy cream
• 1  tablespoon  minced basil
• 1⁄4 teaspoon  minced thyme
• 1⁄4 teaspoon kosher salt
• 1⁄8 teaspoon black pepper
• 3  cups  white extra-sharp cheddar cheese, shredded
• 1⁄2 cup pecans, quarters
• 1  cup  smoked medium cheddar, shredded

Directions

1. Preheat oven to 350°F.
2. Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Add pasta to water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked at this point.
3. Drain off all water through a colander, sit one minute and toss in a bowl with the black truffle oil. Reserve.
4. Combine the shallots, bacon, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly.
5. Temper in the heavy cream and bring to a boil.
6. Lower heat and simmer for 10 minutes.
7. Add in the herbs and seasonings. Stir in 3 cups of the extra-sharp cheddar until smooth.
8. Add in the truffle-scented pasta and stir until evenly combined.
9. Divide into individual shallow baking dishes and top with the pecans and the shredded medium cheddar.
10. Bake for 10-15 minutes until bubbly and slightly browned on top.