Truffle and Bacon Mac-n-Cheese

Who doesn't love a great mac-n-cheese?!?  I'm not talking about Kraft (no disrespect to Kraft of course) but this mac-n-cheese is for adults!  Where did this soothing and homey concoction get its start?  According to Wikipedia, pasta and cheese casseroles have been recorded in cookbooks as early as the Liber de Coquina, one of the oldest cookbooks from the medieval times. A cheese and pasta casserole known as "makerouns" was recorded in an English cookbook in the 14th century.  It has also been said that Thomas Jefferson first served Macaroni and Cheese at the President’s House in 1802.  Wherever it's beginnings began one two things are true: Macaroni and cheese in some form or another has been around for a very long time, and it's DELICIOUS!

Ingredients:

Mac and Cheese

1 lb. cellantani pasta

6 strips of bacon

1.5 cups of gourmet mushroom blend (roughly chopped)

7 oz. each of shredded, smoked gouda, fontina, and gruyere

2.5 cups half and half

3 Tbl butter

2 Tbl flour

1 t nutmeg

1 Tbl truffle oil

Bread Topping

3 pieces of toast with the crusts removed (sometimes I leave them on actually)

tons of fresh herbs (thyme, rosemary, parsley, etc)

parmesan cheese

Description:

Sautee butter and flour over medium high heat for about 3 minutes.  Add heated half and half, lower heat to medium low, and simmer for 5 minutes.  After rue thickens add nutmeg, salt, pepper, and cheeses.  Remove from heat and stir to melt together.  Once melted combine in a large bowl with pasta, mushroom mixture, and cooked and chopped bacon.  Place into a baking dish, sprinkle (kind of heavily) with the bread topping, and bake at 400 degrees for 25-35 minutes.