Truffle Infused Macaroni & Cheese
1 Tbsp. Kosher salt
2 Tbsp. flour
8 oz. Rotini pasta
1 ½ C. heavy cream
1 Tbsp. ♥Olive My Heart♥ White Truffle Infused Olive Oil
1 Tbsp. basil, minced
2 Tbsp. shallots, minced
¼ tsp. thyme, minced
3 oz. Applewood Smoked bacon, crumbled
¼ tsp. Kosher salt
1 Tbsp. garlic, minced
1/8 tsp. Alden Mill Mala/Telli Pepper
2 Tbsp. ♥Olive My Heart♥ Picual Ultra Prem. Olive Oil
3 1/2 C. White Extra Sharp Cheddar, shredded
½ C. Panko bread crumbs
Preheat oven to 350°.
Bring 1 gallon of water to rapid boil with 1 Tbsp. Kosher salt in an 8 qt. pot. Add pasta to water and stir. Boil for 5-7 minutes. Pasta should be slightly undercooked at this point. Drain off all water through a colander, let sit one (1) minute and toss pasta with the Olive My Heart Truffle oil. Reserve.
Cut away fat from Bacon and fry in large skillet. Move bacon to a plate lined with paper towels. Let cool before crumbling into tiny pieces. Drain grease from skillet, leaving a coating on pan. Do NOT wash.
In skillet, combine the shallots, bacon bits, garlic and Picual olive oil, and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly. Temper in heavy cream and bring to a boil. Lower heat and simmer for 10 minutes. Add in the herbs and seasoning. Stir in 3 cups of the extra sharp cheddar cheese until smooth. Add in the truffle flavored pasta and stir until evenly combined (or mix in bowl if your skillet is too small).
Fold and spread into 9×13 baking dish, garnish top with ½ cup of reserved cheddar cheese and Panko bread crumbs.
Bake for 10-15 minutes until bubbly and slightly browned on top.