Step 1: Preparing the Sauce

• In a saucepan, heat olive oil over medium heat.
• Add diced shallots and chopped garlic, cooking until the garlic slightly browns.
• Pour in the heavy cream, bring to a boil, then simmer until the cream has reduced by about one-third.
• Stir in the Gruyere and Parmesan cheese. Season with salt and pepper to taste. Set aside.

Step 2: Cooking the Pasta

• In a large pot, bring 12 cups of water to a boil. Add 6 tablespoons of salt.
• Add the radiatore pasta, stirring occasionally to prevent sticking.
• Once the pasta is cooked al dente, strain it.

Step 3: Assembling the Dish

• Add the strained pasta to the sauce. Stir over low heat until well combined.
• Transfer the mixture to a 8×8 square gratin dish.
• Evenly sprinkle the top with bread crumbs.

Step 4: Baking

• Bake in a preheated 400°F (200°C) oven until the bread crumbs begin to brown.
• Remove from the oven and drizzle with high-quality truffle oil (preferably with actual truffle pieces).

Step 5: Serving

• Serve the truffle mac and cheese warm, perfect as a luxurious side dish or a main course.