# 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
→ 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 the oven to 400°F. Butter a 2-quart baking dish.
02 - Boil elbow macaroni until al dente following the package directions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 2 tablespoons of butter. Whisk in flour and cook for 1 minute.
04 - Gradually whisk in whole milk, stirring constantly until the mixture is smooth and thickens slightly, about 3 to 4 minutes.
05 - Remove from heat. Stir in Gruyère, cheddar, Parmesan, Dijon mustard, salt, pepper, and truffle oil until the cheese melts and the sauce is uniform.
06 - Add the drained macaroni to the cheese sauce and mix until fully coated.
07 - Transfer the mac and cheese mixture into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs with melted butter and Parmesan cheese. Evenly sprinkle over the macaroni.
09 - Bake in the preheated oven for 15 to 18 minutes until the topping is golden and bubbling.
10 - Allow to rest for 5 minutes. Drizzle with additional truffle oil and garnish with parsley if desired before serving.
