Truffled, Mustardy Mac & Cheese

food52.com

Debbie Fenner

1 pound dried pasta, preferably penne rigate or cavatappi

½ cup (1 stick) unsalted butter

2 shallots, finely chopped

2 cloves garlic, finely chopped

⅓ cup flour

1 teaspoon kosher salt

3 cups milk

1 tablespoon chopped herbs like rosemary and thyme (optional)

¼ to ½ cup dry white wine, like a white Burgundy

2 to 3 tablespoons high quality mustard, preferably truffled

3 cups grated Comte or Gruyere cheese

½ cup shredded Parmesan, divided

¾ cup breadcrumbs, preferably panko

Flaky sea salt, to garnish

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