# Components:
→ 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 - 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
# Directions:
01 - Preheat oven to 400°F. Lightly butter a medium baking dish (2-quart capacity).
02 - Boil elbow macaroni in salted water according to package directions until al dente. Drain and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Add flour and whisk constantly for 1 minute.
04 - Gradually whisk in 2 cups milk, stirring until smooth and slightly thickened, about 3–4 minutes.
05 - Remove pan from heat. Add Gruyère, cheddar, Parmesan, Dijon mustard, sea salt, black pepper, and truffle oil. Stir until cheese is melted and sauce is smooth.
06 - Fold cooked macaroni into the cheese sauce until evenly coated.
07 - Pour cheesy macaroni mixture into the prepared baking dish.
08 - Mix panko breadcrumbs with melted butter and Parmesan in a bowl. Sprinkle evenly over macaroni.
09 - Bake uncovered at 400°F for 15–18 minutes, until golden and bubbly on top.
10 - Allow to rest 5 minutes. Drizzle with extra truffle oil and garnish with chopped parsley before serving if desired.
