Boil, drain, and cool the elbow macaroni to the instructions on the package. Grate the cheeses using a box grater and cook the bacon. Then, cut the bacon into tiny pieces and set aside.
In a medium size pot on medium heat, add 3 Tbsp of butter. Once the butter is melted, add the flour and whisk until a roux is formed. Gently whisk in the milk until there are no lumps. Add the cheeses a little at a time and continually whisk until all the cheese is incorporated and melted.
In an oven-safe lightly greased casserole dish, add the cooked macaroni and all of the melted cheese sauce. Mix until evenly incorporated. Top with some freshly grated cheese then bake in the oven set to 350 degrees Fahrenheit for 25 minutes. Optionally, place under the broiler for 5 minutes (Make sure to watch carefully so the cheese does not burn!).
For the garlic bread: Take a loaf of sourdough and cut it in half lengthwise. In a large pan on medium-high heat, add 3 Tbsp of butter, garlic, and parsley. Place the bread over the garlic butter and toast evenly. (Make sure to constantly move the bread to get an even toast).
Build by placing some mac and cheese on top of the garlic bread, followed by some Truff pomodoro sauce, crispy bacon, and freshly chopped chives. Cut into portions and serve. Enjoy!
