Champagne/Truffle Mac-n-Cheese Wild Mushrooms, Pancetta & Smoked Gouda

• 10 oz size 52 baby shells
• 1/4 lb pancetta, diced
• 1/4 tsp grape seed oil
• 1/4 large spanish onion, diced
• 1/2 oz wild mushrooms reconstituted
• 3/4 lb smoked gouda
• 1/4 bottle Brut champagne
• 1/4 cup light, fat free chicken stock
• 3/4 cup whole milk
• 1 tbsp white truffle oil

1. Prepare pasta as directed, drain completely and set aside.
2. In a LG saute pan, render down pancetta, remove and set aside (reserve 2 Tbl for garnish.
3. In same pan, add grapeseed oil and onions and sweat until translucent.
4. Add mushrooms.
5. As soon as mushrooms release liquid add pancetta back inti the pan.
6. Cook until cridp.
7. Set aside.
8. In 3 qt saucepan on low-medium heat, add champagne and cheese, whisking until smooth.
9. Add milk and chicken stock.
10. Continue whisking until creamy.
11. Add pancetta mixturr and truffle oil.
12. Blend thoroughly.
13. Add well drained padta to a large mixing bowl.
14. Stir cheese sauce into bowl making sure to completely cover pasta.
15. For ind servings, use a soup bowl and ladel pasta into center of bowl.
16. Garnish with crumbled pancetta and fresh parsley.

baby shells, pancetta, oil, spanish onion, mushrooms, gouda, champagne, light, milk, truffle oil

Taken from cookpad.com/us/recipes/333003-champagnetruffle-mac-n-cheese-wild-mushrooms-pancetta-smoked-gouda (may not work)