Truffle Mac and Cheese

Preheat oven to 375ºF.

Cook macaroni according to directions in salted water (and I mean salted—throw in at least a tablespoon once the water is boiling).

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).

In a medium saucepan, melt 1 tablespoon butter and sauté mushrooms, thyme, and a pinch of salt over medium heat. When mushrooms are golden, remove mixture from pan and set aside.

In the same saucepan, melt 4 tablespoons butter over medium heat. Add shallots and sauté until soft. Whisk in flour, and cook until mixture does not smell like flour anymore, about 3 minutes. Whisk in milk and wine and continue to cook, whisking, until sauce thickens enough to coat the back of a spoon. Off heat, stir in gouda and cheddar until melted. Stir in mushrooms and truffle oil. Season with salt to taste.

Combine noodles and cheese sauce and pour into a greased 8×8 glass pan.

In a small bowl, melt the remaining tablespoon of butter in the microwave. Mix in breadcrumbs, parmesan, and a pinch of salt. Sprinkle evenly over the noodles and cheese sauce.

Bake uncovered for 30 minutes until bubbly and top is golden.

Let stand 5 minutes before eating or you will burn your mouth!