4 or 5slicedbaconfried crisp, patted dry and cut into small pieces
pepper, to taste
fresh parsley, to tastechopped
Servings: people for an entree, 10 people as a side dish
Heat a large pot of water and 2 tablespoons salt to boiling point. Turn off the heat once boiling.
Meanwhile, fry the bacon to crisp, remove, and pat dry with paper towel. Remove most of the drippings from the pan, leaving about 1 tablespoon. Fry the green onions until tender crisp. Remove the green onions and reserve with the bacon.
Heat 1 tablespoon of the truffle oil over medium heat in a deep fry pan or stock pot. Add ½ cup of the milk and bring almost to a boil. Meanwhile, put the flour in a cup and add ½ cup milk, stirring to make a paste. Gradually stir the paste into the hot milk, stirring constantly. Slowly stir in the remaining ¾ cup milk and heat to the boiling point, stirring frequently. Add 1 tablespoon truffle oil and mushrooms and cook for 5 minutes until the mushrooms are soft.
Return the water to boiling point and add the pasta. Stir and cook until al dente.
While the pasta is cooking, stir in the cheeses in small amounts, stirring and melting as you go. Season with salt and pepper to taste. Once the cheese is melted, add reserved bacon and green onions. Return the sauce to almost boiling and keep warm until the pasta is ready. Once the pasta is cooked, remove 2 cups of the pasta water in a glass measuring cup then drain and add the pasta to the sauce. Toss with the last 1 tablespoon truffle oil. Serve immediately, garnished with fresh chopped parsley.
Tip: Use the reserved pasta water to add moisture to the Mac & Cheese if you are reheating the leftovers.