Luxe Mac and Cheese with Truffle Oil

Get the gang going with this extra-rich take on macaroni and cheese (five cheeses! truffle oil!). Gooey and super easy to spoon out, it won’t interfere with the game.

Serves 4 to 6 (as a main course)   Prep Time 15 minutes   Cooking Time 40 minutes

1/3 cup chopped bacon
1 head garlic, cut in half crosswise
5 cups milk
5 tablespoons all-purpose flour
pinch of cayenne pepper
3 tablespoons chopped thyme
2 tablespoons truffle oil
sea salt and cracked pepper to taste
1 cup shredded sharp English cheddar cheese
1 cup shredded Italian Provolone cheese
1 cup shredded Swiss Gruyere cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
2 eggs
500 grams penne (cooked for 8 minutes in salted boiling water and shocked in ice water   
     afterward to halt the cooking process)
1/2 cup chopped parsley

1  In a stainless steel (or other nonreactive) saucepan, cook the bacon to render its fat, about 5 minutes. Take the bacon out and add the garlic; sauté for 1 minute.

2  In another pot, heat the milk. Set aside.

3  Whisk the flour into the garlic and cook until blonde, then slowly whisk in the milk. Add the cayenne pepper and thyme and let it simmer for 5 minutes; at this point, take out the garlic. Add the truffle oil, season with salt and pepper, and throw in the cheese and eggs. Mix well, then add the precooked penne, bacon, and parsley.

4  Layer pasta mixture in a baking dish and bake in a preheated oven set at 320ºF and bake covered for 15 minutes and for another 5 minutes uncovered.

Cheesy tip  Let this cheesy macaroni sit covered in room temperature for 15 minutes so that it sets, making it easier to cut and serve.

Photography by Miguel Nacianceno | Food Preparation by Him Uy de Baron, Executive Chef, Chef Cuisine (3/F The Centerpoint Condominium, J. Vargas St. corner Garnet St., Ortigas Center, Pasig City; tel. no.: 633-6577) | Styling by Paulynn