Creamy macaroni baked with Gruyère, cheddar, Parmesan, and truffle oil, finished with golden, crunchy topping.
# What You’ll Need:
→ 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
# How to Make It:
01 - Preheat oven to 400°F. Grease a 2-quart baking dish with butter.
02 - Boil the elbow macaroni according to package instructions until al dente. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until blended.
04 - Gradually whisk in milk, stirring constantly until mixture is smooth and begins to thicken, about 3 to 4 minutes.
05 - Remove pan from heat. Stir in Gruyère, cheddar, Parmesan, Dijon mustard, salt, pepper, and truffle oil until cheese is fully melted and sauce is smooth.
06 - Fold the drained macaroni into the sauce, stirring until all pieces are evenly coated.
07 - Pour the macaroni mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle mixture evenly over pasta.
09 - Place the dish in the oven and bake for 15 to 18 minutes, until the top is golden brown and bubbling.
10 - Allow to rest for 5 minutes. Drizzle with extra truffle oil and garnish with parsley before serving, if desired.
