780. BACON and BLACK TRUFFLE MACARONI and CHEESE

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 white extra sharp cheddar cheese, shredded
1/2 cup pecan quarters
1 cup white smoked extra sharp cheddar cheese, 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, 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 heavy cream and bring to a boil. Simmer for 10 minutes on low.

Add in the herbs and seasonings. Stir in 3 cups of vintage white extra sharp cheddar cheese until smooth. Add in the truffle scented pasta and stir until evenly combined. Divide into individual shallow baking dishes (welsh rarebits) and top with the pecans and the shredded vintage white smoked extra sharp cheddar cheese.

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


courtesy of: Brenden Mesch, Dallas, Texas / 2005 Tillamook Macaroni and Cheese Contest, regional winner