# What you 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 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)
# Steps to follow:
01 - Preheat the oven to 400°F. Butter a 2-quart baking dish thoroughly.
02 - Boil elbow macaroni according to package directions until al dente, then drain and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for one minute to form a roux.
04 - Slowly whisk in the whole milk, stirring constantly until the sauce thickens and becomes smooth, about 3 to 4 minutes.
05 - Remove the saucepan from heat. Stir in Gruyère, cheddar, Parmesan, Dijon mustard, salt, pepper, and truffle oil until all cheeses melt and sauce is homogenous.
06 - Add the drained macaroni to the cheese sauce, stirring gently to coat evenly.
07 - Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
08 - In a bowl, combine panko breadcrumbs with melted butter and grated Parmesan; sprinkle this mixture evenly over the macaroni.
09 - Bake in the preheated oven for 15 to 18 minutes until the topping is golden brown and bubbling.
10 - Allow to rest for five minutes. Drizzle with additional truffle oil and garnish with parsley before serving if desired.
