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

Brush chicken breasts with olive oil. Combine rub mixture and apply to chicken breasts. Cover and refrigerate.

In a medium sauce pan melt butter over a low heat. Increase temperature and add prosciutto and saute for 2 minutes. Add shallots and garlic and saute until lightly browned. Add marsala wine, mushrooms and black pepper. Simmer for about 5 minutes.

Dissolve cornstarch in chicken stock and pour into sauce pan. Stir until well combined. Add parsley and cream and continue simmering until the mixture thickens. Remove from heat and cover.

Preheat grill. Grill chicken breasts for about 6 to 8 minutes per side. After 3 to 4 minutes give each breast a 90 degree turn on the grill to create criss cross marks.

When completely cooked remove chicken from grill and place on a plate. Spoon marsala mixture over each breast and serve.