Black Truffle Macaroni and Cheese

This recipe is a macaroni and cheese
made with a beer and cream sauce.
Black truffles add a chef's touch.

Ingredients:
1/2 cup heavy cream
2-3 Tablespoons light beer
6 oz. giant elbow macaroni
2 oz. Velveeta cheese(grated)
1 oz. medium cheddar (grated)
1 oz. baby Swiss (grated)
1 Tablespoon parmesan (grated)
pinch of salt
pinch of white pepper
2-3 slices black truffles
1 t white truffle oil
1/2 teaspoon thyme (minced)
1/2 teaspoon Italian parsley (minced)

Directions:
Bring cream and beer to a simmer
and add pinch of salt and pepper.
Add Swiss, cheddar and Velveeta
to the mixture and whisk until melted,
be careful not to boil.
While cheese is melting, warm pasta in
hot water for 30 seconds and drain well.
Add drained pasta to the cheese mixture
and toss until evenly coated.
Place pasta in serving dish and top
with parmesan, truffle oil
and black truffle slices,
finishing with the fresh herbs.