# What You'll Need:
→ 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
→ 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)
# Method:
01 - Preheat the oven to 400°F. Butter a medium baking dish approximately 2 quarts in capacity.
02 - Boil the elbow macaroni according to the package instructions until al dente. Drain thoroughly and set aside.
03 - In a large saucepan over medium heat, melt 2 tablespoons of unsalted butter. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute to form a roux.
04 - Gradually whisk in 2 cups of whole milk, stirring constantly until the mixture is smooth and slightly thickened, about 3 to 4 minutes.
05 - Remove the saucepan from heat. Stir in 1 cup grated Gruyère, 1 cup grated sharp white cheddar, ½ cup grated Parmesan, 1 teaspoon Dijon mustard, 1 teaspoon sea salt, ½ teaspoon black pepper, and 1½ tablespoons truffle oil until fully melted and smooth.
06 - Add the drained macaroni to the cheese sauce and stir until evenly coated.
07 - Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, mix ½ cup panko breadcrumbs with 1 tablespoon melted unsalted butter and 2 tablespoons grated Parmesan cheese. Evenly sprinkle this mixture over the macaroni.
09 - Bake in the preheated oven for 15 to 18 minutes until the topping is golden brown and the cheese is bubbling.
10 - Allow the dish to rest for 5 minutes. Drizzle with additional truffle oil and garnish with chopped fresh parsley if desired before serving.
