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Ingredients

1 (16 ounce) package elbow macaroni 3 cups whole milk 4 tablespoons butter 3 tablespoons all-purpose flour 1 teaspoon salt 1 pinch ground black pepper to taste 1 pinch ground nutmeg 3 cups shredded Gruyere cheese 2 cups shredded extra-sharp Cheddar cheese ⅓ cup cooked and crumbled bacon 1 tablespoon white truffle oil 3 tablespoons bread crumbs, or as needed

Nutrition Info

538 calories carbohydrate: 40.6 g cholesterol: 85.5 mg fat: 29.7 g fiber: 1.6 g protein: 26.3 g saturatedFat: 16.4 g servingSize: - sodium: 699.8 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
Combine milk and butter in a large pot over medium heat. Heat just until butter melts, 3 to 5 minutes. Whisk in flour gradually until sauce is smooth again. Add salt, pepper, and nutmeg. Remove from heat and add Gruyere and Cheddar cheeses. Stir until melted and well blended. Add bacon and truffle oil, mix well.
Pour cooked pasta into the pot and stir until thoroughly coated with the sauce. Pour into a 9x13-inch baking pan. Sprinkle bread crumbs lightly over the top.
Bake in the preheated oven until top is golden brown, 30 to 35 minutes.

1 9x13-inch casserole

Truffle oil, bacon, and Gruyere cheese rev up this recipe!