For the mix of mushrooms:
12 oz. (any mushrooms you like)
1 roughly chopped Medium shallot, finely chopped
2 Tablespoons butter
Salt and ground black pepper to taste
For the topping:
1 1/2 cups bread crumbs, lightly toasted
1 teaspoon dry garlic
1 teaspoon chili powder
2 Tablespoons grated Parmigiano-Reggiano
1 Tablespoon plus 2 teaspoons unsalted butter
1-2 teaspoons melted Truffle butter
For the cheese sauce:
3 Tablespoons unsalted butter
3 Tablespoons all-purpose flour
2 cups whole milk
1/4 cup Mascarpone
3 cups Gouda, finally grated
Salt to taste
For the pasta:
3/4 pound elbow macaroni
Salt to taste
In a large skillet, sauté mushrooms and onion in butter until tender about 7-9 minutes. Season to taste with salt and pepper, cook 1 minute longer and set aside.
For the topping, put the breadcrumbs into a medium bowl, mix with dry garlic, chili powder and grated Parmigiano. Drizzle with melted butter and toss well to combine. Set aside.
Preheat oven to 350 degrees F. Bring large pot of salted water to a boil and cook the pasta until al dente (according to package direction).
Meanwhile make the cheese sauce. Melt the butter in a heavy-duty saucepan. Whisk in the flour and continue to whisk over medium-low heat, until the the butter and flour become golden-brown. Slowly add the milk, while whisking constantly. Whisk until the sauce is smooth and has consistency of heavy cream, about 5-6 min. Bring to a simmer and lower the heat. Cook for another 8-10 minutes, whisking occasionally. Gently whisk in the cheese, season to taste with salt.
Add the sauce and sautéed mushrooms to the drained pasta and gently stir to combine. Transfer the pasta mixture to a baking dish and evenly scatter the breadcrumbs topping. Bake at 350 degrees F about 15 minutes. Serve immediately.