# What you'll 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
→ 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 oven to 400°F. Butter a medium baking dish approximately 2 quarts in volume.
02 - Boil elbow macaroni following package directions until al dente, then drain and keep aside.
03 - Melt 2 tablespoons unsalted butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in 2 cups whole milk, stirring continuously until mixture is smooth and slightly thickened, about 3 to 4 minutes.
05 - Remove saucepan from heat. Stir in Gruyère, sharp white cheddar, Parmesan, Dijon mustard, sea salt, black pepper, and truffle oil until cheese melts and sauce is homogeneous.
06 - Fold cooked macaroni into cheese sauce ensuring even coating.
07 - Pour macaroni and cheese mixture into prepared baking dish.
08 - In a small bowl, mix panko breadcrumbs with melted butter and 2 tablespoons grated Parmesan. Sprinkle evenly over macaroni mixture.
09 - Place baking dish in oven and bake for 15 to 18 minutes until topping is golden and bubbling.
10 - Allow to rest for 5 minutes. Drizzle with extra truffle oil and optionally sprinkle with fresh parsley before serving.
