A rich, creamy macaroni dish elevated with aromatic truffle oil and mixed cheeses, baked until golden and bubbly.
# 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 the oven to 400°F. Butter a 2-quart baking dish.
02 - Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
03 - In a large saucepan over medium heat, melt 2 tablespoons of unsalted butter. Whisk in the flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in the whole milk, continuing to stir until the mixture is smooth and slightly thickened, about 3 to 4 minutes.
05 - Remove the saucepan from heat. Stir in Gruyère, sharp white cheddar, Parmesan, Dijon mustard, sea salt, black pepper, and truffle oil until the cheeses melt and the sauce is smooth.
06 - Add the cooked macaroni to the cheese sauce and stir until evenly coated.
07 - Pour the macaroni and cheese mixture into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs with melted unsalted butter and grated Parmesan cheese. Sprinkle the mixture evenly over the macaroni and cheese.
09 - Bake for 15 to 18 minutes until the topping is golden brown and the cheese sauce is bubbling.
10 - Allow to rest for 5 minutes. Drizzle with additional truffle oil and garnish with chopped fresh parsley if desired before serving.
