Recipe: Truffle mac 'n'cheese, courtesy of Eric Jones of the Final Cut Steakhouse in the Hollywood Casino.

Yield: 4 cups (serves 4)

Ingredients 3 cups medium-size pasta shells, cooked 3 cups heavy cream 1 cup Tillamook cheddar cheese, shredded 1 cup Provolone cheese, shredded 1 tblsp and 1 tsp truffle oil 4 black truffles, thinly sliced Salt and pepper to taste Instructions

Cook pasta shells according to instructions on box, stopping at al dente. Heat cream in a pan on medium heat. Add cheese and truffle oil to pan and stir until it melts. Add warm pasta to sauce. Stir continuously until the sauce thickens and coats the pasta. Season with salt and pepper. Place in serving bowl and garnish with sliced truffles.