It’s always important to indulge every once in a while. My problem is that my definition of once in while are days that end in “Y.” For all you Mac n cheese lovers, here’s my take:
Original recipe goes to: Â http://www.whatwereeating.com/recipes/orgasmic-mac-n-cheese/
1 lb bacon
Cooking whiskey (i.e. cheap)
More bacon fat, or 3 tbsp of butter
3 tbsp flour
1.5 cup heavy cream
1.5 cup whole milk, warmed
4 oz goat cheese
4 oz sharp cheddar, shredded
4 oz parmigiano (fancy)
1 tbsp thyme
2 tsp fresh rosemary, minced
1 tsp fresh sage, minced
2-3 tbsp white truffle oil, depending on how strong you like it (yes, this is some rich mac-n-cheese)
1 tsp crushed red pepper flakes
kosher salt and fresh cracked black pepper
Preheat oven to 400 degrees. Place a large pot of water over high heat and cover.
BACON
Cook bacon, shirt optional, and place on towel to remove some of the grease. Keep bacon grease to one side. Once bacon is cool, chop up coarse, and set to one side.
MUSHROOMS
Place a large saute pan with 2 tbsp of the bacon grease over medium heat. Once the oil is hot, add the mushrooms to the pan and saute for 7-10 minutes or until the mushrooms are fully cooked and slightly caramelized. Toss or stir occasionally.  Season with a pinch of kosher salt and black pepper then deglaze the pan with whiskey.  Allow all of the whiskey to cook out, then remove the mushrooms from the pan and set aside. Take a shot to celebrate, unless you bought something really awful. If so, take two, you cheap ass.
BEGIN THE CHEESE SAUCE
Add 5 tbsp bacon grease to a medium-sized sauce pan and place the pan on the stove over medium heat. Once hot, whisk in 3 tbsp flour. Cook the flour, whisking, for about 30 seconds , just long enough to get rid of the raw flour taste, but not long enough for the flour to start caramelizing.  It should appear to be a sauce, if too doughy, add more grease, if too liquid, then add more flour. Add the thyme, rosemary, sage, and red pepper flakes. Continue stirring and allow the herbs to saute for about another 30 secpnds. Slowly pour in the cream and milk while whisking continuously, so the roux and cream/milk incorporate smoothly and there are no lumps. Allow the bechamel to come to a simmer (it won’t gain it’s full thickness until it does), stirring occassionally.
COOK THE NOODLES
While waiting for the sauce to come to a simmer start the pasta. Feel free to add salt to the pasta if you like some flavor on the noodles. I usually don’t. In either case, add the pasta to the water and cook the pasta for a minute or two less than the suggested time on the box.
INFUSE THE CHEESE SAUCE
Once the bechamel has reached a simmer, stir in the goat cheese (small chunks are easier to melt) , cheddar, 2oz of parmigiano, and truffle oil until all the cheese has melted. Turn off the heat and and taste the sauce for seasoning levels. Season with salt and pepper as necessary.
MAKE THE MAC AND CHEESE ONE
Strain the pasta immediately once finished cooking, if your timing is off, and you’re still waiting on the cheese sauce, go ahead and run cold water over the noodles to keep them slightly al dente.  In a mixing bowl, toss the pasta, cheese sauce, mushrooms and bacon together. Pour the macaroni and cheese into a deep glass or ceramic loaf pan and sprinkle bread crumbs/parmigiano mixture evenly across the top. Drizzle a little bit of truffle oil on top if you’d like. Bake the mac-n-cheese in the upper part of the oven for about 15 to 20 minutes or until the topping is golden and the cheese sauce is bubbly. Serve hot. Enjoy!
-Huy