# Components:
→ 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
→ 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)
# Directions:
01 - Preheat oven to 400°F. Lightly butter a medium baking dish with a 2-quart capacity.
02 - Boil macaroni in salted water according to package directions until al dente. Drain and reserve.
03 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
04 - Gradually whisk in whole milk, stirring constantly until mixture is smooth and thickened, approximately 3 to 4 minutes.
05 - Remove saucepan from heat. Stir in Gruyère, cheddar, Parmesan, Dijon mustard, sea salt, black pepper, and truffle oil until cheeses melt and sauce is homogenous.
06 - Add drained macaroni to cheese sauce and mix thoroughly until evenly coated.
07 - Transfer macaroni and cheese mixture into prepared baking dish.
08 - In a mixing bowl, combine panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle the mixture evenly over the pasta.
09 - Bake uncovered for 15 to 18 minutes, or until the topping is golden and bubbling.
10 - Allow dish to rest for 5 minutes after baking. Drizzle with additional truffle oil and garnish with chopped parsley if desired before serving.
