There are a lot of great flavors going on here! Rich creamy cheeses like havarti and fontina in the sauce and tangy swiss or parmesan on top all hold together al dente pasta and duck for flavor and chew (instead of bacon). Truffle sauce puts it over the top!

For a speedy gourmet mac and cheese simply cook pasta according to package directions. In saucepan sauté  garlic and wine, simmer to reduce wine . Toss shredded  havarti and/or fontina cheese( or your favorite combination) with a tablespoon of AP flour and then stir into pan, cook over medium heat stirring  to melt and allow flour to cook. Add in half and half to make a silky cheese sauce. Stir in all but 2 spoonfuls of shredded  duck confit or smoked duck. Stir in truffle sauce. Drain pasta, (reserving 1/2 cup cooking water) add cheese sauce to pasta adding reserved cooking water if needed and toss to coat pasta. Pour into casserole dish or individual ramekins, top with  shredded  parmesan or swiss cheese and remaining confit for decoration ,(and a sprinkle of fresh toasted bread crumbs if you have some!) Broil for a bout 5 minutes to melt cheese and brown. Drizzle  lightly with truffle oil ( optional) and enjoy!