Heat oven to 300F.
Mix panko with ½ of the garlic plus truffle salt and pepper to taste. Spread on a baking sheet and bake for only 5 to 10 minutes, until panko begins to brown and is crunchy. Monitor closely to make sure it does not burn.
Heat olive oil in a pan, add shallots and sauté briefly, add mushrooms and continue to sauté for a few minutes until mushrooms and shallots begin to brown. Add wine and turn down heat if needed to a low simmer. Season to taste with truffle salt and pepper, and simmer until wine is reduced by about 2/3.
Cook the macaroni according to the package directions in salted water, leaning toward the al dente side. Run cold water over it if necessary, to avoid overcooking after you drain the pasta, and set aside.
Heat truffle oil in a medium sauce pot and sauté the rest of the garlic until it just begins to brown. Add milk to pan and heat to a low simmer. Add all three cheeses and mix until cheese is completely melted and smooth. Season with pepper and truffle salt to taste.
Mix pasta into cheese mixture to coat the pasta. Serve immediately in bowls topped with a spoonful of sautéed mushrooms, panko crumbs, and parsley. Pair with a glass of Mediterranean Vineyards Barbera.
Note: If you aren’t serving this dish immediately then keep the pasta and cheese sauce separate until you are ready to serve. Add more milk as necessary to keep it creamy.