Ingredients:

  • 1 pound (450g) elbow macaroni
  • 4 quarts (4 liters) water
  • 1 tablespoon (15ml) salt
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces (225g) sharp cheddar cheese, shredded
  • 4 ounces (113g) Gruyère cheese, shredded
  • 2 ounces (57g) Parmesan cheese, grated
  • 1-2 tablespoons truffle oil
  • Fresh parsley, chopped

Instructions:

  1. Bring salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, until pale golden.
  3. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, then reduce heat and cook, stirring constantly, until thickened (about 5-7 minutes).
  4. Remove from heat. Stir in nutmeg, salt, and pepper. Gradually add cheddar, Gruyère, and Parmesan, stirring until melted and smooth.
  5. Add cooked pasta to the cheese sauce and stir to coat evenly. Drizzle with truffle oil, starting with a small amount and adding more to taste.
  6. Garnish with fresh parsley and serve immediately.