Mac n`Chiz or Macaroni and Cheese – one of Jeremie`s favorite (my American fiance) i guess this is the typical food for Americans, and for my friends  here in Spain, this is the dish perfect for game night. Famished but need your mind on the game.  Get the gang going with this extra rich take on mac n`chiz (five cheeses! truffle oil!).

1/3 cup chopped bacon

1 head garlic, cut in the half crosswire

5 cups milk

5 tablespoon all purpose flour

pinch of cayenne pepper

3 tbsp. chopped thyme

2 tbsp, truffle oil

sea salt and crack peppers to taste

1 cup shredded sharp English cheddar cheese

1 cup shredded Italian Provolone chesse

1 cup shredded Swiss Gruyere cheese

1 cup shredded mozarella cheese

1 cup shredded Parmesan cheese

2 eggs

500 grams penne (cook for 8 minutes in salted boiling water and shocked in ice water afterward to halt the cooking process)

1/2 cup chopped parsley

Procedure;

In a stainless steel (or other nonreactive) saucepan, cook the bacon to render its fat, about five minutes. Take the bacon out and add the garlic, saute for 1 minute.

In another pot, heat the milk, Set aside.

Whisk the flour into the garlic and cook until blonde, then slowly whisk in the milk. Add the cayenne pepper, and throw in the cheese and eggs. Mix well, then add the precooked penne, bacon and parsley.

Layer pasta mixture in a baking dish and bake in a preheated oven set at 320ºF and baked covered for 15 minutes and for another 5 minutes uncovered.

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