# Components:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 cup grated Gruyère cheese
06 - 1 cup grated sharp white cheddar cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon sea salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 1/2 tablespoons truffle oil, plus extra for drizzling
→ Topping
12 - 1/2 cup panko breadcrumbs
13 - 1 tablespoon unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon chopped fresh parsley, optional
# Directions:
01 - Preheat the oven to 400°F (200°C). Grease a medium baking dish, approximately 2 quarts, with butter.
02 - Cook elbow macaroni in a large pot of boiling salted water until al dente following package instructions. Drain well and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1 minute until the mixture forms a smooth paste.
04 - Gradually whisk in 2 cups whole milk, stirring continuously until smooth and slightly thickened, about 3 to 4 minutes.
05 - Remove the saucepan from heat. Stir in Gruyère, cheddar, Parmesan, Dijon mustard, salt, pepper, and 1 1/2 tablespoons truffle oil until fully melted and creamy.
06 - Fold the drained macaroni into the cheese sauce, ensuring thorough coating.
07 - Spoon the mixture evenly into the prepared baking dish.
08 - Combine panko breadcrumbs, melted butter, and 2 tablespoons grated Parmesan in a small mixing bowl. Sprinkle over the macaroni.
09 - Bake for 15 to 18 minutes, or until the surface is golden brown and bubbling.
10 - Allow to rest for 5 minutes. Drizzle with extra truffle oil and garnish with parsley before serving if desired.
