Creamy macaroni with Gruyère, Parmesan, truffle oil, and a golden panko topping offers indulgence and comfort.
# What You'll Need:
→ 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, plus more for drizzling
→ 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)
# Steps to Follow:
01 - Preheat oven to 400°F (200°C). Grease a medium baking dish (about 2 quarts) with butter.
02 - Boil elbow macaroni in a large pot according to package directions until al dente. Drain and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Sprinkle in flour and cook, whisking constantly, for 1 minute.
04 - Gradually pour in 2 cups whole milk while whisking. Continue to stir until mixture is smooth and slightly thickened, about 3 to 4 minutes.
05 - Remove saucepan from heat. Stir in Gruyère, cheddar, Parmesan, Dijon mustard, salt, pepper, and 1 1/2 tablespoons truffle oil until cheese is melted and sauce is cohesive.
06 - Fold cooked macaroni into the cheese sauce, ensuring thorough coating.
07 - Spoon mixture evenly into prepared baking dish.
08 - Combine panko breadcrumbs, melted butter, and 2 tablespoons Parmesan in a bowl. Sprinkle mixture over macaroni.
09 - Bake uncovered for 15 to 18 minutes, until topping is golden and filling is bubbling.
10 - Let stand for 5 minutes before serving. Drizzle with additional truffle oil and garnish with parsley if desired.
