Wild Mushroom Three Cheese Macaroni With Truffle Oil

• 1 1/2 cups sliced crimini mushrooms1
• 1/2 cups sliced shitake mushrooms
• 2 tbsp oil or bacon fat
• 1 1/2 tbsp sherry vinegar
• 3 tbsp butter
• 3 tbsp flour
• 3 cup whole milk, warmed
• 4 oz herb chevre, crumbled
• 4 oz sharp cheddar, shredded
• 4 oz parmigiano reggiano, separated in 2 2oz piles
• 1 tbsp fresh thyme leaves2 tsp fresh rosemary, minced
• 1 tsp fresh sage, minced
• 2-3 tbsp white truffle oil, depending on how strong you like it (yes, this is some rich mac-n-cheese)
• 1 tsp crushed red pepper flakes
• 1/2 cup panko
• 10 oz elbow pastakosher salt and fresh cracked black pepper

1. Preheat 400 degrees.
2. - saute 2 tbsp oil or lard over medium heat.
3. - add the mushrooms to the pan and saute for 7-10 minutes until slightly caramelized.
4. - add pinch salt and pepper then deglaze sherry vinegar. Allow vinegar to cook out, then remove mushrooms,set aside.
5. - melt butter y whisk in sauce pan + 4 tbsp flour for about 30 seconds.
6. - Add the thyme, rosemary, sage, and red pepper flakes. saute 30 sec.
7. - Slowly pour milk while whisking, so there are no lumps. Allow bechamel to come to a simmer, stir.
8. - start the pasta. Liberally salt the pot of boiling water. slightly undercook.
9. - simmer bechamel, stir in the chevre, cheddar, parmigiano, and truffle oil until cheese has melted.
10. - mix together the panko and remaining parmigiano.
11. Strain the pasta then toss with cheese sauce y mushrooms. Pour into deep glass and sprinkle the panko/parmigiano mixture ontop.
12. - Bake 15 to 20 minutes til golden bubbly.

shitake mushrooms, oil, sherry vinegar, butter, flour, milk, herb chevre, cheddar, parmigiano reggiano, thyme, fresh sage, truffle oil, red pepper, panko, salt

Taken from www.epicurious.com/recipes/member/views/wild-mushroom-three-cheese-macaroni-with-truffle-oil-50061291 (may not work)