Ingredients:

  • 1 pound elbow macaroni
  • 1 tablespoon salt (for pasta water)
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 12 ounces sharp cheddar cheese, grated
  • 8 ounces Gruyère cheese, grated
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 tablespoon truffle oil (optional)

Instructions:

  1. Boil salted water, add macaroni, and cook 2 minutes less than package instructions until al dente. Drain and set aside.
  2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly. Gradually whisk in warmed milk, increase heat, and stir until thickened (about 5-7 minutes). Stir in Dijon mustard, garlic powder, smoked paprika, and season with salt and pepper. Add grated cheeses slowly, stirring until completely melted and smooth.
  3. Add cooked macaroni to cheese sauce, mixing until pasta is fully coated.
  4. In a bowl, combine panko breadcrumbs, melted butter, chopped parsley, and truffle oil.
  5. Pour the macaroni and cheese into a baking dish, then sprinkle the breadcrumb mixture evenly over the top.
  6. Preheat oven to 350°F (175°C) and bake for 25-30 minutes until bubbly and golden brown.
  7. Remove from oven, let sit for 5 minutes, and serve hot.