# What you 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 (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)
# How to make it:
01 - Preheat oven to 400°F. Butter a medium baking dish approximately 2 quarts in capacity.
02 - Boil macaroni according to package directions until al dente. Drain and set aside.
03 - Melt 2 tablespoons unsalted butter over medium heat in a large saucepan. Whisk in flour and cook for 1 minute.
04 - Gradually whisk in whole milk, stirring continuously until the mixture is smooth and slightly thickened, about 3 to 4 minutes.
05 - Remove from heat. Stir in Gruyère, sharp white cheddar, Parmesan, Dijon mustard, sea salt, black pepper, and truffle oil until cheese melts and sauce becomes smooth.
06 - Add cooked macaroni to the cheese sauce, stirring until evenly coated.
07 - Transfer macaroni mixture into the prepared baking dish.
08 - Mix panko breadcrumbs, melted butter, and grated Parmesan in a small bowl. Evenly sprinkle over macaroni.
09 - Bake the dish for 15 to 18 minutes until the topping is golden brown and bubbling.
10 - Allow to rest for 5 minutes. Drizzle with extra truffle oil and garnish with parsley if desired before serving.
