# Ingredient List:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1 cup grated Gruyère cheese
06 - 1 cup grated sharp white cheddar cheese
07 - ½ cup grated Parmesan cheese
08 - 1 tsp Dijon mustard
09 - 1 tsp sea salt
10 - ½ tsp freshly ground black pepper
11 - 1½ tbsp truffle oil, plus extra for drizzling
→ Topping
12 - ½ cup panko breadcrumbs
13 - 1 tbsp unsalted butter, melted
14 - 2 tbsp grated Parmesan cheese
15 - 1 tbsp chopped fresh parsley (optional)
# Steps:
01 - Preheat oven to 400°F. Grease a medium baking dish (approximately 2 quarts) with butter.
02 - Boil macaroni according to package directions until al dente. Drain and set aside.
03 - Melt 2 tablespoons butter in a large saucepan over medium heat. Whisk in flour and cook for one minute.
04 - Gradually whisk in whole milk, stirring constantly until the mixture smooths and thickens, about 3 to 4 minutes.
05 - Remove from heat. Stir in Gruyère, cheddar, Parmesan, Dijon mustard, salt, black pepper, and truffle oil until the cheeses melt and sauce is uniform.
06 - Add cooked macaroni to the cheese sauce and stir until evenly coated.
07 - Pour the macaroni and cheese mixture into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this evenly over the macaroni.
09 - Bake in preheated oven for 15 to 18 minutes until the topping is golden and bubbly.
10 - Allow to rest for five minutes. Drizzle with additional truffle oil and sprinkle with parsley if desired before serving.
