Penne Rigate Macaroni And Cheese With Truffle Essence

• 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

1. Preheat oven to 350u0b0F.
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.

kosher salt, penne rigate, truffle oil, shallots, bacon, garlic, olive oil, flour, heavy cream, basil, thyme, kosher salt, black pepper, cheddar cheese, pecans, cheddar

Taken from www.food.com/recipe/penne-rigate-macaroni-and-cheese-with-truffle-essence-229626 (may not work)