# What You'll Need:
→ Pasta
01 - 14 oz elbow macaroni or short pasta
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 4 oz Gruyère cheese, grated
06 - 4 oz sharp cheddar cheese, grated
07 - 3 oz Fontina cheese, grated
08 - 2 oz Parmesan cheese, grated
09 - 1 tsp Dijon mustard
10 - 1/2 tsp freshly ground black pepper
11 - 1/4 tsp fine sea salt, plus more for pasta water
12 - Pinch of freshly grated nutmeg
→ Topping & Finish
13 - 2 tbsp black truffle oil
14 - 0.7 oz fresh black truffle, thinly shaved (or 1-2 tsp high-quality truffle paste)
15 - 1.5 oz panko breadcrumbs
16 - 1 tbsp unsalted butter, melted
17 - 2 tbsp Parmesan cheese, grated
18 - Chives, finely chopped (optional, for garnish)
# Directions:
01 - Preheat the oven to 390°F. Grease a medium baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook the macaroni until just al dente according to package instructions. Drain and set aside.
03 - In a large saucepan, melt 2 tbsp butter over medium heat. Add flour and whisk for 1-2 minutes until pale golden to create a roux.
04 - Gradually whisk in the milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until thickened, about 4-5 minutes.
05 - Add Gruyère, cheddar, Fontina, and Parmesan cheeses. Stir until completely melted and the sauce is smooth. Mix in Dijon mustard, black pepper, salt, and nutmeg.
06 - Add cooked macaroni to the cheese sauce and stir to coat evenly.
07 - Pour the mixture into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs, 2 tbsp Parmesan, and melted butter. Sprinkle evenly over the pasta.
09 - Bake for 15-20 minutes, until golden and bubbling.
10 - Remove from the oven. Drizzle with truffle oil and scatter shaved truffle over the top. Let rest for 5 minutes before serving. Garnish with chives if desired.
