Penne Rigate Macaroni And Cheese With Truffle Essence - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
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.
Drain off all water through a colander, sit one minute and toss in a bowl with the black truffle oil. Reserve.
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.
Temper in the heavy cream and bring to a boil.
Lower heat and simmer for 10 minutes.
Add in the herbs and seasonings. Stir in 3 cups of the extra-sharp cheddar until smooth.
Add in the truffle-scented pasta and stir until evenly combined.
Divide into individual shallow baking dishes and top with the pecans and the shredded medium cheddar.
Bake for 10-15 minutes until bubbly and slightly browned on top.