# What You'll Need:
→ 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 extra 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 oven to 400°F. Butter a 2-quart baking dish thoroughly.
02 - Boil macaroni according to package directions until al dente. Drain and set aside.
03 - Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in 2 cups whole milk, stirring constantly until mixture thickens, about 3 to 4 minutes.
05 - Remove from heat. Stir in Gruyère, cheddar, Parmesan, Dijon mustard, salt, black pepper, and 1½ tablespoons truffle oil until smooth and creamy.
06 - Add cooked macaroni to the cheese sauce and stir until pasta is fully coated.
07 - Transfer macaroni mixture to prepared baking dish, spreading evenly.
08 - Mix panko breadcrumbs with melted butter and 2 tablespoons grated Parmesan. Sprinkle mixture evenly over macaroni.
09 - Bake for 15 to 18 minutes, or until topping is golden brown and the cheese is bubbling.
10 - Allow to rest for 5 minutes. Drizzle with additional truffle oil and garnish with parsley if desired before serving.
