Peel and finely chop about half of a small onion. It should be about 0.5 cup.

Peel and grate your garlic cloves or use a garlic press.

Wash and finely chopped some fresh chives.

Lastly, grate your cheeses and have two bowls ready. One bowl should have a mixture of 1.5 cups mozzarella and 1.5 cups fontina cheese.

The second bowl should have 0.25 cup of mozzarella and 0.25 cups fontina cheese and 0.5 cup of panko breadcrumb. Mix with your hand so the panko and cheeses are mixed well.

I also recommend having your measured olive oil, butter, flour and milk ready.

First, preheat your oven to 400°F.

Bring a large pot of water to a rolling boil then add your pasta shells and cook them 2 minutes less than package directions.

Heat up a large, bottom heavy skillet on medium-high heat. If you have an oven-safe skillet, use that.

Once the skillet is hot, add 2 tablespoons of olive oil and 2 tablespoons of butter and allow it to melt.

Next, add the finely chopped onion and cook for a minute.

Add the garlic, stir and cook for 30 seconds to a minute.

Now add 4 tablespoons of all-purpose flour and stir and cook for a minute.

Grab a whisk and slowly add about 1 cup of milk while whisking. Once the sauce is thick and lump free add another 1-1.5 cups of milk and whisk until the sauce is smooth.

It will still look a bit lumpy because of the onion and garlic but all of the flour should no longer be visible.

Next, season the sauce with salt and black pepper.

Add the grated cheese and stir well until the cheese has melted into the sauce.

Lastly, add the truffle flavored olive oil, stir and give it a quick taste. If you want more truffle flavor, add another teaspoon (not tablespoon) and taste again.

By now, the pasta should be done. Drain the pasta and add it to the cheese sauce. Fold in the pasta so that each shell is well coated in the cheese sauce.

Taste again for seasoning and adjust with salt, pepper and/or truffle oil if needed.

Using your spatula flatten the top of your skillet then add the breadcrumbs, cheese and chive topping.

If you do not have an oven safe skillet, add the cheesy pasta to a lightly buttered baking dish, flatten the top then add the breadcrumbs, cheese and chive topping.

Bake the mac and cheese in a preheated 400°F oven for 20-25 minutes or until the top is lightly golden brown. You can also use the broiler for 1 minute (but watch it carefully!!) to give it a bit more color.

Allow the mac and cheese to cool for 4-5 minutes before digging in.

The leftovers can be stored in an air-tight container in your refrigerator for up to 4 days.