Ray's Killer Creek Truffled Mac And Cheese

Bring a large pot of water to boil. Cook macaroni according to package directions; drain. Allow the macaroni to cool to lukewarm, and then toss with truffle oil. Set aside.

Meanwhile, in the microwave, cook the bacon until crispy. Run the cooked bacon through a food processor to grind it into a paste. Set aside.

In a saucepan over medium heat, melt the butter. Add the onion and cook until it is translucent, about 3 minutes. Add the bacon and the flour; stir and cook for 1 minute. Whisk in the milk and chicken broth, stirring continuously.

When the mixture comes to a boil, turn off the heat and stir in the salt, white pepper, cayenne pepper and grated cheeses, stirring until the cheese melts. Stir together the macaroni and sauce and serve (or keep the macaroni and the sauce separate until serving time, and then toss together and warm over the stove before serving).

Recipe Source: Ray's Killer Creek executive chef Daniel Frier, Alpharetta, GA