Ingredients (Serves 4)

• 300g elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded Gruyère cheese
• 1/2 cup shredded Cheddar cheese
• 1/4 cup Parmesan cheese, grated
• 1 tsp truffle oil
• Salt and black pepper to taste
• 1/2 cup panko breadcrumbs (optional, for topping)
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Cook pasta: Boil the macaroni in salted water until al dente. Drain and set aside.
2. Make cheese sauce: In a saucepan, melt butter over medium heat. Stir in flour to make a roux and cook for 1–2 minutes. Slowly whisk in milk until smooth.
3. Add cheese: Reduce heat to low, add Gruyère, Cheddar, and half of the Parmesan. Stir until melted and creamy. Season with salt, pepper, and truffle oil.
4. Combine: Add cooked macaroni to the sauce and stir until well coated.
5. Optional topping: Preheat oven to 180°C (350°F). Transfer mac & cheese to a baking dish, sprinkle panko and remaining Parmesan on top, and bake for 10–15 minutes until golden.
6. Serve: Garnish with parsley and serve hot.