# 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 white cheddar cheese
07 - ½ cup grated Parmesan cheese
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon sea salt
10 - ½ teaspoon freshly ground black pepper
11 - 1½ tablespoons truffle oil, plus more for drizzling
→ Topping
12 - ½ 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 the oven to 400°F. Butter a medium baking dish, approximately 2 quarts in volume.
02 - Boil 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 unsalted butter. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in whole milk, stirring continuously until the mixture is smooth and begins to thicken, approximately 3 to 4 minutes.
05 - Remove from heat and stir in Gruyère, sharp cheddar, Parmesan, Dijon mustard, sea salt, black pepper, and truffle oil until the cheese is fully melted and sauce is smooth.
06 - Add the cooked macaroni to the cheese sauce and stir thoroughly to ensure even coating.
07 - Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan. Sprinkle this mixture evenly over the macaroni.
09 - Place the dish in the oven and bake for 15 to 18 minutes, or until the topping is golden brown and the dish is bubbling.
10 - Allow to rest for 5 minutes before serving. Drizzle with additional truffle oil and sprinkle with fresh parsley if desired.
