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Champagne Truffle Mac and Cheese with Pancetta and Wild Mushrooms

Submitted by elaine on Tue, 01/06/2009 - 15:14
in
trufflemac-n-cheese 8-10 oz. baby shells - size 52 1/4 lb pancetta 1/4 tsp grapeseed oil 1/4 of a large Spanish onion diced .50 oz. wild mushrooms reconstituted 3/4 lb smoked gouda 1/2 bottle brut champagne 1/4 cup light, fat free chicken stock 3/4 cup whole milk 1 T white truffle oil 1. Prepare pasta as directed, drain completely and set aside. 2.
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