Truffled Mac and Cheese

This is an Ina Garten recipe, which is amazing. I did a few things differently just to save on cost (it is quite expensive to make but very good).

Truffled Mac and Cheese:

Ingredients:
2 tablespoons unsalted butter
olive oil
½ pound shiitake mushrooms, stems removed and caps sliced ½-inch (I only used shiitake mushrooms to save on cost)½ pound cremini mushrooms, stems removed and caps sliced ½-inch
3 tablespoons cream sherry
Kosher salt
1 pound pasta such as cavatappi (plain macaroni noodles work fine)3 ounces white truffle butter, such as D’Artagnan (if you cannot find this, buy a few extra shiitake mushrooms and blend together in a food processor with 4 tbsp of butter, 1/2 tsp salt, 1/4 tsp pepper. Save whatever you don't use for another day)1/2 cup all-purpose flour
1 quart whole milk, scalded (2%, non fat, or heavy creme work fine too)12 ounces Gruyère cheese, grated (4 cups) (I only used shredded mozzerella cheese.. it works just as good and it's cheaper)8 ounces extra-sharp Cheddar, grated (2 ½ to 3 cups)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
2 garlic cloves, chopped (garlic powder works fine too)3 tablespoons chopped fresh parsley (fresh basil works good too.. or dried italian seasoning)1½ cups fresh white bread crumbs (I use Safeway artisan bread; chop/cube, heat in oven at 425 for 10 minutes, then blend in a food processor)
Preheat the oven to 375 degrees.

Heat the butter and 2 tablespoons of olive oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to sauté for a few more minutes, until the sherry is absorbed. Set aside.

Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.

Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1½ tablespoons salt, the pepper, and nutmeg.

Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 x 13 x 2-inch baking dish.

Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they’re minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.