# What you'll need:
→ 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 extra 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)
# Method:
01 - Preheat the oven to 400°F. Butter a medium baking dish, approximately 2 quarts in capacity.
02 - Boil the elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
03 - In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in whole milk, stirring constantly until the mixture thickens and is smooth, about 3 to 4 minutes.
05 - Remove from heat. Stir in grated Gruyère, sharp cheddar, Parmesan, Dijon mustard, sea salt, black pepper, and truffle oil until the cheeses fully melt and the sauce is homogeneous.
06 - Add the cooked macaroni to the cheese sauce and mix gently to ensure even coating.
07 - Transfer the macaroni and cheese mixture into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Evenly distribute this topping over the pasta.
09 - Bake in the preheated oven for 15 to 18 minutes until the crust is golden brown and bubbling.
10 - Allow the dish to rest for 5 minutes. Just before serving, drizzle with extra truffle oil and sprinkle with fresh parsley if desired.
