Creamy macaroni with Gruyère, cheddar, Parmesan, and a drizzle of truffle oil.
# Components:
→ 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)
# Method:
01 - Preheat oven to 400°F. Butter a 2-quart baking dish thoroughly.
02 - Boil elbow macaroni according to package directions until al dente. Drain and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in flour and cook for 1 minute without browning.
04 - Gradually whisk in 2 cups of whole milk, stirring continuously until mixture is smooth and slightly thickened, about 3 to 4 minutes.
05 - Remove saucepan from heat and stir in the Gruyère, sharp white cheddar, Parmesan, Dijon mustard, salt, pepper, and truffle oil until the cheese melts and sauce is creamy.
06 - Add the cooked macaroni into the cheese sauce, stirring to evenly coat all pasta.
07 - Pour the macaroni and cheese mixture into the prepared buttered baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs with melted butter and 2 tablespoons grated Parmesan cheese. Evenly sprinkle over the macaroni.
09 - Bake in the preheated oven for 15 to 18 minutes until the topping is golden brown and bubbling.
10 - Allow the dish to rest for 5 minutes. Drizzle additional truffle oil and sprinkle chopped parsley before serving, if desired.
