Ingredients (Serves 3)
Sweat garlic and shallots in 2 tablespoons of butter until translucent. Add white wine and reduce by half. Add in heavy cream, black pepper, chicken bouillon and half & half. Bring to simmer.
In a small saucepan, create a roux by melting the remaining tablespoon of butter then whisking in flour. Whisk continually until light blonde. Whisk roux into simmering mixture to thicken. Simmer for 10 minutes. Add all cheeses and truffle oil.
Blend mixture in blender covered with kitchen towel. Be careful-hot mixtures expand when blended! Return to saucepan and bring to simmer. Add in cooked pasta. Taste and adjust seasoning with salt and pepper. Allow to cool.
Topping & Serve
Divide macaroni and cheese mixture evenly into three 8 ounce casserole dishes. Divide topping between the three dishes. Bake at 350º for 25 minutes or until the topping is golden brown. Serve immediately.