# Components:
→ 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 additional 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)
# Directions:
01 - Preheat the oven to 400°F. Butter a medium baking dish (approximately 2 quarts).
02 - Boil the elbow macaroni according to package instructions until al dente. Drain well and set aside.
03 - In a large saucepan over medium heat, melt 2 tablespoons of unsalted butter. Whisk in flour and cook for 1 minute.
04 - Gradually whisk in 2 cups of whole milk, stirring constantly until the mixture is smooth and begins to thicken, about 3 to 4 minutes.
05 - Remove from heat and stir in Gruyère, sharp white cheddar, Parmesan, Dijon mustard, sea salt, black pepper, and 1½ tablespoons of truffle oil until the cheese melts and the sauce is homogeneous.
06 - Add the cooked macaroni to the cheese sauce and stir to coat evenly.
07 - Pour the macaroni and cheese mixture into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs with melted butter and 2 tablespoons grated Parmesan cheese. Sprinkle evenly over the macaroni mixture.
09 - Bake in the preheated oven for 15 to 18 minutes, until the topping is golden brown and bubbling.
10 - Let rest for 5 minutes. Drizzle with additional truffle oil and garnish with chopped fresh parsley if desired before serving.
