# Needed ingredients:
→ Pasta
01 - 14 oz elbow macaroni or short pasta
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons 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 teaspoon Dijon mustard
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon fine sea salt, plus more for pasta water
12 - Pinch of freshly grated nutmeg
→ Topping and Finish
13 - 2 tablespoons black truffle oil
14 - 0.7 oz fresh black truffle, thinly shaved, or 1 to 2 teaspoons high-quality truffle paste
15 - 1.5 oz panko breadcrumbs
16 - 1 tablespoon unsalted butter, melted
17 - 2 tablespoons Parmesan cheese, grated
18 - Chives, finely chopped, for garnish (optional)
# How to make it:
01 - Preheat 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. Add macaroni and cook until just al dente according to package instructions. Drain thoroughly and set aside.
03 - In a large saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until pale golden in color.
04 - Gradually whisk in milk while stirring constantly to prevent lumps. Bring to a gentle simmer and cook for 4 to 5 minutes until thickened.
05 - Remove from heat. Add Gruyère, cheddar, Fontina, and Parmesan cheeses, stirring until completely melted and smooth. Mix in Dijon mustard, black pepper, salt, and nutmeg.
06 - Add cooked macaroni to the cheese sauce and stir thoroughly to coat all pasta evenly.
07 - Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, 2 tablespoons Parmesan cheese, and melted butter. Sprinkle evenly over the pasta surface.
09 - Bake for 15 to 20 minutes until the top is golden brown and the mixture is bubbling at the edges.
10 - Remove from oven. Drizzle with black truffle oil and scatter shaved truffle evenly over the top. Allow to rest for 5 minutes before serving. Garnish with chives if desired.
