Ingredients

1 package udon noodles (or any damn pasta will do actually)
1 1/2 cups whole milk

1/2 cup half and half
2 tablespoons all-purpose flour
1 1/2 cups cheddar cheese

1 1/2 cups asiago cheese
1/2 teaspoon salt
1/2 fresh ground pepper
2 cups Shiitake mushrooms

2 tablespoons truffle butter

2 cloves garlic, minced

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Instructions

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Mushrooms

Add the truffle butter in a pan over medium heat. Once butter has melted add mushrooms and cook until just soft, about 5 minutes. Add the garlic and season with salt and pepper. Turn off heat and cook 2 more minutes stirring occasionally. Remove from heat and set aside.

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Cook the pasta according to package directions. Drain and set aside.

 

Place 1 cup of the milk and the half and half in a saucepan over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. When the milk begins to warm whisk in the milk-and-flour mixture. Continue whisking until the milk thickens a bit, about 4 minutes.

 

Reduce the heat to low and begin mixing the cheese into the milk. Stir in the salt, pepper and mushroom mixture. Continue stirring until all the cheese has melted and the sauce is nice creamy. Remove the sauce from heat.

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Toss the pasta in the cheese sauce in a large serving bowl until coated evenly. Enjoy your baller ass mac & cheese.