# What You’ll Need:
→ Pasta
01 - 12 oz 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 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon sea salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 1/2 tablespoons truffle oil, plus extra for drizzling
→ Topping
12 - 1/2 cup panko breadcrumbs
13 - 1 tablespoon unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon chopped fresh parsley (optional)
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Grease a medium baking dish (about 2 quarts) with butter.
02 - Boil the macaroni in a large pot as per package directions until al dente. Drain and set aside.
03 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
04 - Gradually whisk in the whole milk, stirring constantly, until smooth and slightly thickened, about 3 to 4 minutes.
05 - Remove saucepan from heat. Stir in Gruyère, cheddar, Parmesan, Dijon mustard, sea salt, black pepper, and truffle oil until the cheese is melted and the sauce is smooth.
06 - Fold the drained macaroni into the cheese sauce, ensuring an even coating.
07 - Pour the mixture into the prepared baking dish.
08 - Mix panko breadcrumbs with melted butter and 2 tablespoons Parmesan in a mixing bowl. Sprinkle evenly over the macaroni.
09 - Bake uncovered for 15 to 18 minutes, or until the top is golden brown and bubbling.
10 - Let the dish rest for 5 minutes. Drizzle with additional truffle oil and garnish with chopped parsley if desired before serving.
