Prepare pasta according to package directions just to al dente. Do not overcook. Drain. Set aside.

Place a sauce pan over medium heat.

Add 1/4 cup butter to the pan. Cook until melted and hot, but not browned.

Add flour. Whisk to make a roux. Whisk until the butter mixture starts to boil and bubble. Cook for another minute until it starts to lightly brown slightly and smells toasty.

Add a pinch of salt and a dash of pepper.

Whisking vigorously, add milk. Turn heat up to medium-high, and cook, stirring frequently, until just thick enough to lightly coat the back of a spoon. Add more milk if it gets too thick.

Remove sauce mixture from heat.

Add Cheddar Jack and Parmesan cheeses, cream and truffle oil. Stir until cheese is melted and incorporated.

Taste. Add salt and pepper, to taste, if needed.

In a separate skillet, add mushrooms and 1 tablespoon butter. Place over medium heat and sauté until tender. Set aside.

In yet another skillet, add breadcrumbs and 1 tablespoon melted butter. Place over low heat. Toast breadcrumbs until golden. Set aside.

Pour about 1/2 cup of the cheese sauce into the bottom of a bowl.

Add about 1 cup cooked noodles over the sauce.

Top with more sauce, mushrooms, breadcrumbs, parsley and more Parmesan. Drizzle a little more truffle oil on each serving, if you're so inclined.