# 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
→ 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 Steps:
01 - Heat the oven to 400°F. Butter a medium baking dish approximately 2 quarts in volume.
02 - Boil the elbow macaroni according to package instructions until al dente. Drain thoroughly and set aside.
03 - Melt 2 tablespoons of unsalted butter in a large saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for one minute to form a roux.
04 - Gradually whisk in 2 cups of whole milk, stirring constantly until the mixture is smooth and begins to thicken, approximately 3 to 4 minutes.
05 - Remove the saucepan from heat. Stir in grated Gruyère, sharp cheddar, Parmesan, Dijon mustard, sea salt, black pepper, and truffle oil until the cheeses melt and the sauce is homogeneous.
06 - Add the cooked macaroni to the cheese sauce and stir to coat thoroughly and evenly.
07 - Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs with melted butter and 2 tablespoons of grated Parmesan cheese. Sprinkle this mixture evenly over the macaroni.
09 - Bake in the preheated oven for 15 to 18 minutes until the top is golden brown and bubbling.
10 - Allow to rest for 5 minutes after baking. Drizzle extra truffle oil and sprinkle chopped fresh parsley over the top before serving, if desired.
