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1
For the mushrooms: Heat 1 tablespoon of the oil in a large saute pan over medium heat.
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2
Add the shallots and cook until soft, about 4 minutes.
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3
Add the garlic and cook for 30 seconds.
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4
Increase the heat to high, add the remaining 2 tablespoons of oil and heat until it begins to shimmer.
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5
Add the mushrooms and cook until golden brown and soft, stirring occasionally, about 8 minutes.
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6
Add the wine and cook until reduced; season with salt and pepper.
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7
Set aside.
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8
For the mac and cheese: Preheat the oven to 350 degrees F.
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9
Bring a large pot of salted water to a boil over high heat.
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10
Add the pasta and cook until al dente, about 9 minutes.
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11
Drain and rinse with cold water to stop cooking.
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12
Transfer to a large bowl.
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13
Put the milk into a medium saucepan and bring to a simmer over low heat.
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14
Heat the oil in a large ovenproof saute pan over medium heat until it begins to shimmer.
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15
Add the cauliflower, season with salt and pepper and toss to coat.
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16
Cook until slightly soft, about 5 minutes.
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17
Add 1 cup of water, cover loosely with foil and cook in the oven until soft.
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18
To make the bechamel, melt the butter in a large saucepan over medium heat.
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19
Whisk in the flour and cook for 1 minute.
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20
Slowly whisk in 4 cups of the milk and cook, whisking constantly, until thickened and the flour taste has been cooked out, about 7 minutes, adding more milk if the sauce is too thick.
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21
Remove the cauliflower from the oven and transfer to a blender with 1 cup of the milk and blend until smooth.
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22
Add the cauliflower puree to the bechamel and stir until combined.
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23
Slowly whisk in the fontina, Monterey Jack, asiago and Parmigiano-Reggiano until smooth, adding more hot milk if too thick.
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24
Mix in the nutmeg.
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25
Pour the sauce over the pasta, add the mushrooms and stir well to combine.
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26
Butter a 10-inch baking dish, transfer the pasta mixture to it and bake until bubbly and the top is lightly golden brown, about 30 minutes.
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27
For the breadcrumb topping: While the mac and cheese is baking, melt the butter in a large saute pan over medium heat.
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28
Add the anchovy paste and cook for 1 minute.
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29
Add the chiles and garlic and cook for 30 seconds.
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30
Add the breadcrumbs and cook until lightly toasted, about 5 minutes.
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31
Stir in the parsley and season with salt and pepper.
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32
Serve the mac and cheese topped with some of the breadcrumbs and a drizzle of white truffle oil.
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33
Garnish with parsley leaves.
