Macaroni baked with Gruyère, cheddar, Parmesan, and truffle oil creates a rich and creamy comfort delight.
# Ingredients:
→ 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)
# Instructions:
01 - Preheat the oven to 400°F (200°C). Grease a medium baking dish (approximately 2 quarts) with butter.
02 - Boil elbow macaroni in a large pot of salted water according to package instructions until al dente. Drain and set aside.
03 - Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until thoroughly combined.
04 - Gradually whisk in 2 cups whole milk, stirring constantly until the mixture is smooth and slightly thickened, about 3 to 4 minutes.
05 - Remove from heat. Incorporate Gruyère, cheddar, Parmesan, Dijon mustard, sea salt, black pepper, and truffle oil. Stir until cheeses are fully melted and sauce is smooth.
06 - Fold the drained macaroni into the cheese sauce, ensuring even coating.
07 - Transfer the macaroni mixture to the prepared baking dish.
08 - In a mixing bowl, combine panko breadcrumbs, melted butter, and 2 tablespoons grated Parmesan. Distribute the mixture evenly over the macaroni.
09 - Place the dish in the oven and bake for 15 to 18 minutes, until the surface is golden brown and bubbling.
10 - Allow to rest for 5 minutes. Drizzle additional truffle oil and garnish with parsley before serving if desired.
