Last night, ML and I set out to make mac ‘n’ cheese incorporating our new found love for truffle oil. What came out was not your regular Kraft mac ‘n’ cheese dinner but an adult take on the classic kid-friendly american dish that was impossible to put down.

Serves 2:

Preheat the oven to 400 degrees. Bring a pot of water to a boil and add a pinch of salt and a dash of olive oil. Once boiling, add in 2 cups of Conchigliette pasta (or any other small sized pasta) and cook for suggested time (approx. 8 mins) till the pasta is al dente.

Meanwhile, take two slices of bacon and heat up in a pan until crispy. Once cooked remove the slices from the pan and chop them up into small bite-size chunks.

Drain the water and keep that pasta in the same oven-proof pot. Add in a teaspoon of white truffle oil and a half cup of shredded Gouda cheese. Mix the pasta and cheese well until the cheese has melted. Toss in the chopped bacon bits and a teaspoon of creme fraiche and mix well. Sprinkle some grated parmesan on the top of the pot and move it to the oven for 10 mins (until cheese has melted and parmesan on the top starts to turn a bit brown). Remove from oven and let sit for a few minutes before serving.

Pair with a glass of Pinot Noir.