Directions

1. Preheat oven to 180ºC (350ºF).
2. Begin by cleaning the mushrooms, remove the stem if using shiitakes. Cut mushrooms in half, smaller if they are especially large.
3. In a frying pan over medium high heat melt 30 mL (2 tbsp) of butter, add mushrooms and season with a good pinch of salt. Stir often for 5 minutes or until soft and beginning to brown. Add wine and remove from heat.
4. Cook macaroni in generously salted water, according to package instructions until al dente. Drain and toss with 15 mL (1 tbsp) truffle oil.
5. While macaroni is cooking, in a saucepan over medium heat melt 30 mL 
6. (2 tbsp) of butter and add flour. When it begins to bubble cook for 1 minute, stirring constantly. Whisk in milk, bring to a gentle boil, add bay leaf.
7. Reduce temperature to low and cook 5 minutes until thick, stirring often. Remove bay leaf. Add grated Cheddar Cheese and stir until melted and smooth.
8. In a large bowl mix mushrooms, macaroni, Cheddar sauce and chives. Pour 1/2 into a 22 x 22 cm (9 x 9 in) baking dish. Layer with sliced Swiss Cheese, cover with remaining macaroni. In a small bowl, combine Parmesan Cheese and breadcrumbs, spread over mac and cheese, dot with remaining butter.
9. Bake for 30 minutes or until bubbling. Let cool 5 minutes then serve, drizzled with the remaining truffle oil and cracked black pepper.

*Serve with a salad or stir fried spinach as part of a light, decadent meal. If you can't find truffle oil don't worry, this will still be delicious!