# 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 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)
# Directions:
01 - Preheat the oven to 400°F. Grease a medium baking dish (approximately 2 quarts) with butter.
02 - Boil the 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 butter. Whisk in 2 tablespoons of flour and cook for 1 minute to form a roux.
04 - Gradually whisk in 2 cups of whole milk, stirring continuously until the mixture is smooth and begins to thicken, approximately 3 to 4 minutes.
05 - Remove the saucepan from heat. Stir in Gruyère, cheddar, Parmesan cheeses, Dijon mustard, sea salt, black pepper, and 1½ tablespoons of truffle oil until the cheeses melt and the sauce is homogeneous.
06 - Add the cooked macaroni to the sauce and stir thoroughly to coat all pieces evenly.
07 - Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs with melted butter and 2 tablespoons of grated Parmesan cheese. Sprinkle this mixture evenly over the macaroni.
09 - Place the baking dish in the preheated oven and bake for 15 to 18 minutes until the topping turns golden brown and the sauce bubbles.
10 - Allow the dish to rest for 5 minutes out of the oven. Drizzle with extra truffle oil and garnish with chopped fresh parsley before serving, if desired.
