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1
Preheat oven to 375 degrees F.
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2
Cook macaroni according to directions in salted water (and I mean saltedthrow in at least a tablespoon once the water is boiling).
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3
Combine milk and white wine and warm to about room temperature (either in the microwave, over the stove, or let it sit out a bit).
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4
In a medium saucepan, melt 1 tablespoon butter and saute mushrooms, thyme, and a pinch of salt over medium heat.
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5
When mushrooms are golden, remove mixture from pan and set aside.
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6
In the same saucepan, melt 4 tablespoons butter over medium heat.
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7
Add shallots and saute until soft.
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8
Whisk in flour, and cook until mixture does not smell like flour anymore, about 3 minutes.
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9
Whisk in milk and wine and continue to cook, whisking, until sauce thickens enough to coat the back of a spoon.
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10
Off heat, stir in gouda and cheddar until melted.
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11
Stir in mushrooms and truffle oil.
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12
Season with salt to taste.
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13
Combine noodles and cheese sauce and pour into a greased 8x8 glass pan.
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14
In a small bowl, melt the remaining tablespoon of butter in the microwave.
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15
Mix in breadcrumbs, parmesan, and a pinch of salt.
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16
Sprinkle evenly over the noodles and cheese sauce.
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17
Bake uncovered for 30 minutes until bubbly and top is golden.
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18
Let stand 5 minutes before eating or you will burn your mouth!
