# 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 more 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 oven to 400°F. Grease a medium baking dish (2 quarts) with butter.
02 - Boil macaroni in a large pot following package directions until al dente. Drain and reserve.
03 - Melt butter in a medium saucepan over medium heat. Add flour and whisk for 1 minute.
04 - Slowly whisk in milk, stirring continuously until the mixture thickens slightly, about 3 to 4 minutes.
05 - Remove saucepan from heat. Stir in Gruyère, cheddar, Parmesan, Dijon mustard, salt, black pepper, and truffle oil until the cheese is entirely melted and sauce is smooth.
06 - Add drained macaroni to sauce; fold gently to coat evenly.
07 - Spread macaroni mixture into prepared baking dish.
08 - In a mixing bowl, combine panko breadcrumbs, melted butter, and Parmesan. Sprinkle evenly over macaroni.
09 - Bake for 15 to 18 minutes until topping is golden brown and cheese sauce is bubbling.
10 - Cool for 5 minutes. Drizzle with additional truffle oil and garnish with parsley before serving if desired.
