Bacon & Black Truffle Macaroni & Cheese
Makes one corning ware oval dish, feeds about 6

Ingredients:
3 tablespoons kosher salt
16 ounces penne rigate pasta, dry
2 tablespoon black truffle oil
4 tablespoons shallots, minced
3 ounces applewood smoked bacon, minced
2 tablespoon garlic, minced
3 tablespoons olive oil
4 tablespoons all purpose flour
3 cups half and half
2 tablespoon minced basil
1/2 teaspoon minced thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
6 cups TillamookŪ Vintage White Extra Sharp Cheddar Cheese, shredded and divided


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 6-8 minutes total. Pasta should 
be slightly undercooked at this point. Drain off all water through a colander,  
let sit for one minute and then toss in a bowl with 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 half and half and bring to a boil. Simmer for 10 minutes 
on low.

Add in the herbs and seasonings. Stir in 5 cups of vintage white extra sharp cheddar cheese 
until smooth. Add in the truffle scented pasta and stir until evenly combined. Pour into the
baking dish and top with the remaining 1 cup of cheese.

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