Yield: 4-6 servings
½ lb ridged pasta such as elbow macaroni or cavatappi
2 large eggs
1 can (12oz) evaporated milk
½ tsp salt, plus more for cooking the pasta
¼ tsp freshly ground black pepper
½ cup OMG! White Truffle Oil, divided, plus more for greasing the baking dish
12 oz shredded white cheddar cheese, divided
8 oz sliced mushrooms such as cremini, oyster, shiitake, or a mixture
2 tsp chopped fresh thyme
2 cloves garlic, minced
1 cup panko breadcrumbs
Whisk the eggs, evaporated milk, ½ tsp salt, and pepper together in a small bowl and set aside. In a separate small bowl combine the panko, 3 tablespoons white truffle oil, and 1 ounce cheese; set aside.
In a large sauté pan over medium heat, warm 1 tablespoon white truffle oil. Add the mushrooms and cook until the mushrooms have lost much of their moisture, about 5 minutes. Add the thyme and garlic and continue to cook until the moisture has completely evaporated and the mushrooms begin to brown, about 5 minutes more. Remove from heat and set aside.
Bring a pot of water to boil and season it with salt. Add the pasta and cook al dente according to package directions. Drain and return the pasta to the pot. Set over low heat.
Pour the white truffle oil over the pasta and stir to coat evenly. Pour the egg and milk mixture over the pasta along with half the cheese. Stir until the cheese is melted and evenly incorporated. Add the remaining cheese and stir until melted. Gently fold in the cooked mushrooms.
Preheat the oven’s broiler on high. Use a small amount of white truffle oil to coat an 8-9 inch baking dish. Pour the pasta and cheese mixture into the dish and top with the truffled panko crumbs. Broil just until the crumb topping is golden brown, about 3 minutes. Watch closely and be sure not to burn the top. Serve immediately.