Elevate your comfort food with this decadent truffle macaroni and cheese. Featuring a rich blend of Parmigiano, sharp cheddar, and Gruyère, this dish is luxuriously enhanced with white truffle cream and topped with crispy panko breadcrumbs. For the ultimate indulgence, finish with a garnish of thinly shaved preserved Bianchetto truffles. Perfect for special occasions or whenever you crave a touch of gourmet flair, this recipe brings sophistication and exquisite flavor to a beloved classic.

Cook Macaroni: 

1.1. Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.

Prepare Cheese Sauce:

2.1. In a large saucepan over medium heat, melt 3 tablespoons of the butter. Add the flour and whisk continuously to form a roux, cooking for about 2-3 minutes until it turns golden and bubbly.

2.2. Gradually whisk in the milk and heavy cream, continuing to whisk until the mixture thickens and comes to a simmer.

2.3. Reduce the heat to low and stir in the white truffle cream, grated Parmigiano-Reggiano, cheddar, and Gruyère cheeses. Continue stirring until the cheeses are fully melted and the sauce is smooth.

2.4. Season with salt, freshly ground black pepper, and ground nutmeg (if using) to taste.

Combine Macaroni and Sauce: 

3.1. Add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly.

Prepare Topping: 

4.1. Preheat the oven to 375°F (190°C). 

4.2. In a small bowl, melt the remaining 1 tablespoon of butter and mix it with the panko breadcrumbs.

Bake: 

5.1. Transfer the macaroni and cheese to a baking dish. 

5.2. Sprinkle the buttered panko breadcrumbs evenly over the top. 

5.3. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese sauce is bubbling.

Finish and Serve: 

6.1. Remove the dish from the oven and let it cool slightly. 

6.2. Garnish with chopped fresh parsley and thinly shaved preserved Bianchetto truffles before serving.