Truffle Mac and Cheese

Bring a large pot of water to a boil. Salt the water generously and cook the pasta according to package directions until al dente.

While the pasta is cooking, prepare your ingredients: shred the cheeses, mince the shallot and garlic, and finely chop the chives.

Using a microplane or fine grater, grate a portion of the fresh black truffle into a small bowl. Set aside.

In a large, heavy-bottomed pan or Dutch oven, melt the butter over medium heat.

Add the minced shallot and garlic to the melted butter and sauté for 1-2 minutes until fragrant and softened.

Sprinkle the flour over the shallots and garlic to create a roux. Cook, stirring constantly, for about one minute.

Gradually whisk in the milk, a little at a time, until the sauce is smooth and free of lumps. Bring to a simmer and cook until slightly thickened.

Stir in the crispy fried shallots, the grated black truffle, and a pinch of black pepper.

Reduce the heat to low. Add the shredded cheese to the sauce in handfuls, stirring continuously until each addition is fully melted before adding the next. Continue until all the cheese is incorporated and the sauce is smooth and creamy.

Drain the cooked pasta well and add it to the pot with the cheese sauce.

Add the chopped chives and stir everything together until the pasta is evenly coated in the sauce.

Serve immediately, garnished with additional shaved black truffle and more chopped chives.