# 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, plus additional for drizzling
→ 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)
# Directions:
01 - Preheat the oven to 400°F. Butter a medium baking dish (approximately 2 quarts).
02 - Boil elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to eliminate raw flour taste.
04 - Gradually whisk in whole milk, stirring constantly until smooth and slightly thickened, about 3 to 4 minutes.
05 - Remove sauce from heat. Stir in Gruyère, cheddar, Parmesan, Dijon mustard, sea salt, black pepper, and truffle oil until fully combined and cheese is melted.
06 - Add cooked macaroni to cheese sauce and mix thoroughly to coat evenly.
07 - Transfer the macaroni and cheese mixture into the prepared baking dish.
08 - In a small bowl, mix panko breadcrumbs with melted butter and Parmesan cheese. Evenly sprinkle over the macaroni mixture.
09 - Bake in the preheated oven for 15 to 18 minutes, until the topping is golden brown and bubbly.
10 - Allow to rest for 5 minutes after baking. Drizzle additional truffle oil over the top and garnish with fresh parsley if desired before serving.
