# Components:
→ Pasta
01 - 12 ounces 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 cheddar cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon Dijon mustard
09 - 1 tablespoon truffle oil, plus extra for drizzling
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
12 - Pinch ground nutmeg
→ Buttered Breadcrumbs
13 - 1 cup fresh breadcrumbs, preferably from rustic loaf
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 400°F (200°C). Grease a medium baking dish with butter.
02 - Boil macaroni in a large pot of salted water until al dente. Drain thoroughly and set aside.
03 - In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute, stirring constantly.
04 - Slowly whisk in milk, stirring until smooth and slightly thickened, around 4 minutes. Lower the heat; add Gruyère, cheddar, and Parmesan cheeses. Stir until melted and smooth.
05 - Integrate Dijon mustard, truffle oil, sea salt, black pepper, and ground nutmeg. Stir until well combined.
06 - Fold drained macaroni into the cheese sauce, ensuring all pieces are evenly coated. Transfer mixture to the prepared baking dish.
07 - In a skillet over medium heat, melt 2 tablespoons butter. Add breadcrumbs; stir and toast until golden, 2 to 3 minutes. Mix in parsley if desired.
08 - Sprinkle toasted breadcrumbs evenly over the pasta mixture in the baking dish.
09 - Bake for 15 to 18 minutes, until bubbling and top is golden brown.
10 - Drizzle lightly with additional truffle oil before serving, if desired.
