# 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 extra 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 oven to 400°F. Butter a medium baking dish (approximately 2 quarts).
02 - Cook elbow macaroni according to package directions until al dente. Drain and set aside.
03 - In a large saucepan over medium heat, melt 2 tablespoons of unsalted butter. Whisk in 2 tablespoons flour and cook for 1 minute.
04 - Gradually whisk in 2 cups whole milk, stirring continuously until smooth and slightly thickened, about 3 to 4 minutes. Remove from heat.
05 - Add grated Gruyère, sharp white cheddar, Parmesan, Dijon mustard, sea salt, black pepper, and 1½ tablespoons truffle oil. Stir until cheese melts and sauce is smooth.
06 - Add cooked macaroni to the cheese sauce and stir until evenly coated.
07 - Transfer mixture to the prepared baking dish and spread evenly.
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 for 15 to 18 minutes until the topping is golden brown and bubbling.
10 - Let rest for 5 minutes. Drizzle with extra truffle oil and sprinkle with chopped fresh parsley if desired before serving.
