Gourmet Truffle Mac and Cheese

1.Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.

2.In the same pot, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook, whisking constantly, for about 2 minutes until the mixture is lightly golden and bubbling, but not browned.

3.Gradually pour the warmed whole milk into the roux while whisking continuously to prevent lumps. Continue to cook and whisk until the sauce thickens and coats the back of a spoon, about 5-7 minutes.

4.Reduce the heat to low and stir in the shredded sharp white cheddar, Gruyère, and grated Parmesan cheeses. Stir until all the cheese has melted and the sauce is smooth.

5.Add the Dijon mustard, garlic powder, salt, and freshly ground black pepper to taste. Stir well to combine all flavors.

6.Return the cooked macaroni to the cheese sauce and gently fold until the pasta is evenly coated.

7.Drizzle the truffle oil over the mac and cheese and stir gently to incorporate the luxurious aroma throughout the dish.

8.Optional: For a crispy topping, preheat your oven broiler. Transfer the mac and cheese to an oven-safe dish, sprinkle the panko breadcrumbs and a little extra Parmesan cheese evenly on top, and broil for 2-3 minutes until golden and crispy. Watch carefully to prevent burning.

9.Serve immediately, garnished with finely chopped fresh chives and an additional sprinkle of Parmesan cheese if desired.