Mac and Cheese with Truffle Oil

Talk about comfort food...

Serves 4

3 tablespoons kosher salt
8 ounces penne rigate pasta, dry
1 tablespoon black truffle oil
2 tablespoons shallots, minced
3 ounces applewood smoked bacon, minced
1 tablespoon garlic, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
1-1/2 cups heavy cream
1 tablespoon minced basil
1/4 teaspoon minced thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 cups Extra Sharp Cheddar cheese, shredded
1/2 cup pecan quarters
1 cup Tillamook Vintage White Smoked Extra Sharp Cheddar, shredded

Preheat oven to 350 degrees F.

Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Drop pasta into the water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked at this point. Drain off all water through a colander, sit one minute and toss in a bowl with the black truffle oil. Reserve.

Combine the shallots, bacon, garlic and olive oil in a 4-quart pot 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 the heavy cream and bring to a boil. Simmer for 10 minutes on low.

Add in the herbs and seasonings. Stir in 3 cups of the Tillamook Extra Sharp Cheddar cheese until smooth. Add in the truffle-scented pasta and stir until evenly combined. Divide into individual ramekins and top with the pecans and the shredded Tillamook Vintage White Smoked Extra Sharp Cheddar cheese.

Bake for 10-15 minutes until bubbly and slightly browned on top.