Truffle Mac and Cheese

• 1/2 pounds Elbow Macaroni
• 1- 1/2 cup Low Fat Milk
• 1/2 cups White Wine
• 6 Tablespoons Unsalted Butter, Divided
• 1/4 pounds Shitake Mushrooms, Sliced
• 1 teaspoon Fresh Thyme
• 2 Tablespoons Minced Shallots
• 1/4 cups Flour
• 1 cup Smoked Gouda, Grated
• 2 cups Sharp White Cheddar, Grated
• 1 teaspoon White Truffle Oil
• 1/4 cups Bread Crumbs
• 1/4 cups Parmesan Cheese, Grated
• Salt

1. Preheat oven to 375 degrees F.
2. Cook macaroni according to directions in salted water (and I mean saltedthrow in at least a tablespoon once the water is boiling).
3. Combine milk and white wine and warm to about room temperature (either in the microwave, over the stove, or let it sit out a bit).
4. In a medium saucepan, melt 1 tablespoon butter and saute mushrooms, thyme, and a pinch of salt over medium heat.
5. When mushrooms are golden, remove mixture from pan and set aside.
6. In the same saucepan, melt 4 tablespoons butter over medium heat.
7. Add shallots and saute until soft.
8. Whisk in flour, and cook until mixture does not smell like flour anymore, about 3 minutes.
9. Whisk in milk and wine and continue to cook, whisking, until sauce thickens enough to coat the back of a spoon.
10. Off heat, stir in gouda and cheddar until melted.
11. Stir in mushrooms and truffle oil.
12. Season with salt to taste.
13. Combine noodles and cheese sauce and pour into a greased 8x8 glass pan.
14. In a small bowl, melt the remaining tablespoon of butter in the microwave.
15. Mix in breadcrumbs, parmesan, and a pinch of salt.
16. Sprinkle evenly over the noodles and cheese sauce.
17. Bake uncovered for 30 minutes until bubbly and top is golden.
18. Let stand 5 minutes before eating or you will burn your mouth!

elbow macaroni, low fat milk, white wine, unsalted butter, shitake mushrooms, thyme, shallots, flour, gouda, white cheddar, oil, bread crumbs, parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/truffle-mac-and-cheese-2/ (may not work)