Cougar Gold Cheddar Cheese Mac N Cheese

Ingredients:

1 lb Dry Penne Pasta
2 cups Heavy Cream
2 cups Crimini Mushrooms (sliced)
1 cup Dry Wild Mushrooms (rehydrated, sliced)
8 oz Chevre (fresh goat cheese)
1 cup Parmesan (shredded)
2 tbsp Parsley (chopped)
2 tbsp Truffle Oil
2 cup Cougar Gold Cheddar Cheese (shredded)
1/2 lb Pancetta (Sliced)
1 cup Bread Crumbs

Directions:

Start by chopping pancetta into quarter inch pieces and cooking in sauté pan over medium heat until well browned. Add rendered oil and pancetta into bowl with bread crumbs and allow to cool.

Boil Pasta for 8-10 minutes. Over medium high heat, sauté Crimini mushrooms and the rehydrated wild mushrooms in 2 tbsp olive oil. After pasta is done, drain and add back to hot pot. Add cream, Chevre, ½ the Cougar Gold Cheese and Parmesan Cheese, sautéed mushrooms, parsley and truffle oil and mix until well combined. Taste and adjust for salt. Place in baking dish, top with pancetta bread crumbs and remaining Cougar Gold Cheese’s cheese and bake in oven pre-heated to 300”F for 15-20 minutes.