Preheat oven to 350. In a medium saucepan combine heavy cream, milk, cooper cheese, parm, and gouda. Heat on medium-low whisking regularly until thoroughly melted. Do not boil. Follow provided instructions on the box to cook your macaroni. Drain pasta and add back into the stock pot with the softened butter; pour cheese mixture over pasta and stir gently with a rubber spatula over low heat. Add salt to taste. In a separate pan, saute mushrooms with 1 tbsp olive oil. Stir in mushrooms and bacon bits. Then transfer heaping amounts into your unlined cupcake or muffin tin. Bake for 25-30 minutes - until tops are browning slightly. Remove from oven, let rest for ~10 minutes - until able to handle. Remove from tin and garnish with freshly chopped chives and drizzle with truffle oil. Enjoy!