Ingredients:

12 oz cooked elbow macaroni
4 Tbsp butter
1 shallot, finely minced
3 cloves garlic, pressed through garlic press
4 Tbsp flour
1/4 C dry white wine
1 3/4 C milk
1/2 C cream
1 C Fontina cheese, shredded
1/2 C Havarti cheese, shredded
1/2 C white cheddar cheese, shredded
1/4 C grated Parmesan cheese plus 4 Tbsp for topping
1-2 tsp truffle oil
salt and pepper to taste
1/2 soft bread crumbs
olive oil for drizzling

1. Saute shallot in butter for about 3 minutes. Add garlic and saute for an additional minute.
2. Add flour to pan stir and cook one minute. Whisk in wine until smooth and gradually whisk in milk. Cook and stir until slightly thickened. Whisk in cream.
3. Add cheeses to sauce and amount of truffle oil desired, adding one tsp at a time. (If desired divide sauce in half and flavor only one batch with oil). Season with salt and pepper.
4. Stir sauce into pasta and place in greased ramekin dishes. Top with bread crumbs, parmesan cheese and a drizzle of olive oil or truffle oil.
5. Place in 350º oven for about 15 minutes until tops are browned and pasta is bubbly.