# 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
→ 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)
# How to Make It:
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 large saucepan over medium heat, melt 2 tablespoons of butter. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in the milk, stirring continuously until the mixture is smooth and thickened, about 3 to 4 minutes.
05 - Remove from heat and stir in Gruyère, cheddar, Parmesan, Dijon mustard, salt, pepper, and 1½ tablespoons truffle oil until fully melted and sauce is homogeneous.
06 - Add the cooked macaroni to the cheese sauce and stir gently to coat evenly.
07 - Pour the mac and cheese mixture into the prepared baking dish, spreading evenly.
08 - Mix panko breadcrumbs with melted butter and 2 tablespoons Parmesan. Sprinkle this mixture evenly over the top.
09 - Bake for 15 to 18 minutes until the topping is golden brown and the sauce is bubbling.
10 - Allow to rest for 5 minutes. Drizzle with additional truffle oil and sprinkle with chopped parsley before serving, if desired.
