# What You'll Need:
→ 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 - 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)
# Step-by-Step:
01 - Preheat oven to 400°F. Grease a medium baking dish (around 2 quarts) with butter.
02 - Boil elbow macaroni according to package directions until al dente. Drain and set aside.
03 - In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until lightly toasted.
04 - Gradually add milk while whisking to maintain smoothness. Cook for 3 to 4 minutes until slightly thickened.
05 - Remove from heat. Stir in Gruyère, cheddar, Parmesan cheeses, Dijon mustard, salt, black pepper, and truffle oil until fully melted and smooth.
06 - Add cooked macaroni to the cheese sauce and stir to coat thoroughly.
07 - Transfer mixture into the prepared baking dish evenly.
08 - Mix panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle evenly over macaroni.
09 - Bake uncovered for 15 to 18 minutes until the topping is golden and bubbling.
10 - Allow to rest for 5 minutes. Drizzle with extra truffle oil and optionally garnish with chopped parsley before serving.
