Instructions:

Cook macaroni in large saucepan of boiling salted water until just tender but still firm to the bite, stir occasionally; drain well. Transfer to a large bowl; toss with truffle oil.

In medium nonstick skillet over medium heat add pancetta; sauté and stir until golden brown, about 4 minutes. Add mushrooms; sauté until tender, about 3 minutes. Drain and place on paper towels. Set aside and keep warm.

Bring milk to simmer in medium saucepan over medium-high heat. Remove from heat. Melt butter in large saucepan over medium heat. Add flour; stir until pale golden, about 1 minute. Whisk in hot milk. Cook over medium heat until thickened; stir frequently, about 2 minutes. Remove from heat and stir in salt, white pepper, nutmeg and red pepper. Add extra sharp cheddar cheese, gruyere, 1/2 cup vintage white smoked extra sharp cheddar cheese and 3 tablespoons chives; stir until melted. Add elbow macaroni and pancetta mixture to cheese sauce; toss to coat.

Preheat broiler. Divide mac & Cheese mixture between six (1 1/2 cups) soufflé baking cups measuring 3-3/4”x 2-1/2” or 4-1/2”x2”. Sprinkle each with 1 heaping tablespoon vintage white smoked extra sharp cheddar cheese and 1 tablespoon panko; sprinkle with remaining 1 tablespoon chives. Broil until crumbs are golden brown, about 1 minute. Garnish with chive strips or as desired.