Chop the garlic and jalapeno (with seeds). Slice the mushrooms.

Grate 2 cups of Gruyere cheese and 2 cups of medium/sharp cheddar cheese.

Boil a pot of water for the pasta.

Preheat oven to 350 degrees.

Heat up a pot on medium heat, once hot, add oil followed by garlic and chopped jalapenos. Saute for a couple of minutes.

Add sliced mushrooms and saute for 2 minutes until soft and slightly brown.

Add butter.

Once butter melts, add all-purpose white flour.

Stir the flour into the butter. Cook for a minute. This forms a roux which will help thicken the sauce.

Very, very slowly add the milk a little bit at a time. Now you are tempering the milk to avoid any curdling. Keep stirring as you add little milk at a time.

A few minutes later, you should have a thick sauce.

Add garlic powder, black pepper, and salt to taste.

At this time, add pasta to your boiling water and cook according to package instructions. I prefer medium shells for this recipe, but elbow macaroni will work great too.

Turn off the gas and add the cheese a little bit at a time to avoid curdling. Add 1 1/4 cups of Gruyere and 1 1/4 cups of cheddar cheese a little bit at a time. Keep stirring as you add a little cheese at a time.

Now add 2 tbsp truffle oil - you can start with 1 tbsp and see if you need more. Stir well.

Drain the pasta completely so there is no water.

Add a little pasta at a time to the truffle sauce and mix.

This is what you should have.

Transfer the mac and cheese to a baking dish. I love my Staub Baking Dish.

Top with the remaining Gruyere and Cheddar cheeses. Also, add breadcrumbs.

Top with sliced jalapenos.

Finish with a tbsp of truffle oil.

Cover with foil paper and into the oven for 20 minutes. Once the time is up, I broiled for 3 minutes on High.