# What You 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)
# Steps:
01 - Preheat the oven to 400°F. Butter a medium 2-quart baking dish.
02 - Cook elbow macaroni according to package directions until al dente. Drain and set aside.
03 - Melt 2 tablespoons unsalted butter in a large saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute.
04 - Gradually whisk in 2 cups whole milk, stirring constantly until smooth and slightly thickened, about 3 to 4 minutes. Remove from heat.
05 - Stir in Gruyère, cheddar, Parmesan, Dijon mustard, salt, pepper, and truffle oil until cheese melts and sauce is smooth.
06 - Add cooked macaroni to the cheese sauce and stir until thoroughly coated.
07 - Transfer macaroni mixture into the prepared baking dish and spread evenly.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and 2 tablespoons grated Parmesan. Sprinkle evenly over the macaroni.
09 - Bake for 15 to 18 minutes, until the topping is golden brown and bubbling.
10 - Let rest for 5 minutes. Drizzle with additional truffle oil and garnish with parsley before serving, if desired.
