Ingredients:

• 1 lb high-quality macaroni pasta

• 1/2 cup unsalted butter

• 1/2 cup all-purpose flour

• 4 cups whole milk

• 2 cups Gruyère cheese, shredded

• 1 cup sharp cheddar cheese, shredded

• 1 cup aged Parmesan cheese, grated

• Salt and white pepper to taste

• 1/4 teaspoon nutmeg, freshly grated

• 1/2 cup panko breadcrumbs

• Truffle oil (for drizzling)

• Fresh chives, chopped (for garnish)

Instructions:

1. Cook the Pasta:

• Cook the macaroni pasta according to the package instructions until al dente.

• Drain the pasta and set aside.

1. Prepare the Cheese Sauce:

• In a large saucepan, melt the butter over medium heat.

• Add the flour and whisk continuously to form a roux. Cook for a few minutes until it turns golden brown.

• Gradually whisk in the milk to create a smooth sauce. Continue whisking until the mixture thickens.

• Reduce heat to low and add Gruyère, cheddar, and Parmesan cheeses. Stir until the cheeses are melted and the sauce is smooth.

• Season with salt, white pepper, and freshly grated nutmeg.

1. Combine Pasta and Cheese Sauce:

• Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated.

1. Bake the Mac 'n' Cheese:

• Preheat your oven to 350°F (175°C).

• Transfer the mac 'n' cheese to a baking dish.

• In a small bowl, mix panko breadcrumbs with a bit of melted butter. Sprinkle the breadcrumb mixture over the mac 'n' cheese.

1. Bake until Golden and Bubbly:

• Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the cheese is bubbly.

1. Serve with Style:

• Drizzle truffle oil over the top for an extra layer of flavor.

• Garnish with freshly chopped chives.