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