# Ingredient list:
→ Pasta
01 - 340 grams elbow macaroni
→ Cheese Blend
02 - 1 1/2 cups shredded aged cheddar cheese
03 - 1 cup shredded Gruyère cheese
04 - 1/2 cup grated Parmesan cheese
→ Sauce
05 - 3 tablespoons unsalted butter
06 - 3 tablespoons all-purpose flour
07 - 2 cups whole milk
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon ground white pepper
10 - 1/4 teaspoon freshly grated nutmeg
→ Truffle and Mushroom
11 - 2 tablespoons truffle oil
12 - 170 grams cremini mushrooms, finely chopped
→ Topping
13 - 1/2 cup panko breadcrumbs
14 - 2 tablespoons melted butter
15 - 1 tablespoon chopped Italian parsley
# Step-by-Step Guide:
01 - Preheat oven to 350°F (177°C). Lightly grease a 2-liter baking dish with butter.
02 - Boil macaroni until al dente according to package instructions; drain and set aside.
03 - In a large skillet over medium heat, sauté chopped mushrooms in truffle oil until tender and fragrant, about 5 minutes.
04 - Melt butter in a saucepan over medium heat. Add flour and whisk continuously for 2 minutes until pale golden.
05 - Gradually add whole milk to roux, whisking constantly to prevent lumps. Stir in salt, white pepper, and nutmeg. When mixture thickens, reduce heat and add cheddar, Gruyère, and Parmesan cheese, stirring until smooth.
06 - Fold cooked macaroni and sautéed mushrooms into cheese sauce. Mix until noodles are evenly coated.
07 - Transfer the mixture into prepared baking dish. Toss panko breadcrumbs with melted butter and parsley, then sprinkle evenly over macaroni.
08 - Place in oven and bake for 25 minutes, or until golden brown and bubbling.
09 - Allow to cool for 10 minutes before serving for improved texture and flavor.
