Truffle Mac and Cheese

Instructions

1. Prepare the pasta
   Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than package instructions indicate (it will continue cooking in the oven). Drain well and set aside.
2. Make the cheese sauce
   In a large heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux. Gradually add the warm milk and cream, whisking constantly to prevent lumps. Cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
3. Add cheeses and truffle
   Reduce heat to low and add the grated Gruyère, cheddar, and Fontina cheeses in small batches, stirring until completely melted before adding more. Stir in 1 tablespoon of truffle oil, the minced fresh truffle (or truffle paste), nutmeg, salt, and pepper. Mix well until smooth and velvety.
4. Combine pasta and sauce
   Fold the cooked pasta into the cheese sauce, ensuring all pasta is evenly coated. Taste and adjust seasoning if necessary. Transfer the mixture to a buttered 9x13-inch baking dish.
5. Prepare the topping
   In a small bowl, mix the panko breadcrumbs with the remaining tablespoon of truffle oil and chopped parsley. Sprinkle this mixture evenly over the mac and cheese.
6. Bake to perfection
   Preheat oven to 375°F (190°C). Bake the mac and cheese for 25-30 minutes until the top is golden brown and the edges are bubbling. Allow to rest for 5 minutes before serving.
7. Finish and serve
   Drizzle the remaining truffle oil over the top just before serving. Garnish with additional chopped parsley if desired. Serve hot in individual bowls or plates.