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1
For the topping: Mix the panko, Parmesan, salt and pepper together in a small bowl.
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2
Set aside.
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3
For the pasta: In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce).
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4
Drain and set aside, reserving about 1 cup of the pasta-cooking water.
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5
While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat.
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6
Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots.
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7
Cook, stirring occasionally, until softened and beginning to brown.
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8
Remove the cooked mushrooms to a plate and drizzle with the truffle oil.
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9
Preheat the broiler to high.
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10
Reduce the heat to medium under the Dutch oven.
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11
Add the butter and flour and mix with a wooden spoon to form a paste.
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12
Continue to cook, stirring constantly, for another minute.
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13
Slowly whisk in the milk.
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14
Bring this mixture to a simmer, whisking occasionally to prevent sticking on the bottom.
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15
Simmer for 5 minutes.
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16
Whisk in the gruyere, fontina and Parmesan and stir until fully incorporated.
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17
Add the pasta, reserved pasta water, cooked mushroom mixture, 3/4 teaspoon salt and the pepper to the cheese sauce and fold everything together.
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18
Top with the breadcrumb mixture and drizzle with the olive oil and truffle oil.
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19
Broil until the breadcrumbs are golden brown and the sauce is bubbling, about 8 minutes.
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20
Allow the mac and cheese to sit for 10 minutes before serving.
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21
Serve hot.
