Ingredients:

  • 8 oz (225 g) elbow macaroni or cavatappi
  • 4 tbsp (60 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 3 cups (720 ml) whole milk
  • 2 cups (200 g) shredded Gruyère cheese
  • 1 cup (100 g) shredded sharp cheddar cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 cup (100 g) panko breadcrumbs
  • 1 tbsp (15 ml) truffle oil, plus more for drizzling
  • 2 tbsp (30 g) unsalted butter, melted
  • 1 tbsp (5 g) fresh parsley, chopped (or 1 tsp dried)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
  3. In a saucepan, melt the butter over medium heat. Add flour, whisking continuously for about 1-2 minutes until golden.
  4. Gradually pour in the milk while whisking, cook until thickened (about 5-7 minutes).
  5. Stir in Gruyère, cheddar, and Parmesan until melted and creamy. Season with garlic powder, smoked paprika, salt, and pepper.
  6. Toss the cooked pasta with the cheese sauce until fully coated.
  7. In a small bowl, mix panko breadcrumbs with melted butter, truffle oil, and parsley.
  8. Pour the mac and cheese into a baking dish and sprinkle the panko mixture over the top.
  9. Bake in the preheated oven for 25-30 minutes or until golden brown and bubbly. Drizzle with additional truffle oil before serving.