Ingredients:

  • 12 oz (340 g) elbow macaroni or cavatappi pasta
  • 1 tbsp (15 g) salt (for the pasta water)
  • 4 tbsp (55 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 4 cups (960 ml) whole milk
  • 1 tsp (5 g) Dijon mustard
  • 1/2 tsp (2.5 g) garlic powder
  • 2 cups (200 g) shredded sharp cheddar cheese
  • 1 cup (100 g) shredded Gruyère cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1-2 tbsp (15-30 ml) truffle oil (to taste)
  • Salt and pepper to taste
  • 1 cup (100 g) panko breadcrumbs
  • 2 tbsp (30 g) unsalted butter, melted
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1 tbsp (15 ml) chopped fresh parsley (optional)

Instructions:

  1. Boil salted water and cook pasta until al dente, about 6-8 minutes. Drain and set aside.
  2. In a medium saucepan, melt butter over medium heat.
  3. Whisk in flour to create a roux, cooking for 1-2 minutes until golden.
  4. Slowly add milk, whisking continuously until the sauce thickens and bubbles, about 5-7 minutes.
  5. Stir in Dijon mustard and garlic powder.
  6. Mix in grated cheese until melted and smooth.
  7. Season with salt, pepper, and truffle oil.
  8. Fold cooked pasta into the cheese sauce until evenly coated.
  9. In a mixing bowl, combine panko breadcrumbs, melted butter, and Parmesan.
  10. Pour mac and cheese into a baking dish, top with breadcrumb mixture, and bake at 350°F (175°C) for 20-25 minutes until golden brown.
  11. Let it cool for a few minutes before serving. Garnish with parsley, if desired.