Instructions:

Preheat your oven to 350°F (175°C).

Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

In a large saucepan, heat the truffle oil and butter over medium heat until the butter is melted. Add the flour and whisk continuously for about 1-2 minutes to create a roux, a smooth paste.

Slowly pour in the whole milk while whisking constantly to avoid lumps. Cook for 3-4 minutes, stirring frequently, until the mixture thickens and coats the back of a spoon.

Reduce the heat to low, then add the shredded Gruyère and sharp white cheddar cheeses. Stir until the cheeses are completely melted and the sauce is smooth.

Stir in the grated Parmesan cheese until well combined.

Season the cheese sauce with black truffle salt and black pepper to taste. Adjust the seasoning according to your preference for truffle flavour.

Add the cooked macaroni to the cheese sauce and stir to coat the pasta evenly.

Transfer the truffle macaroni and cheese to a greased baking dish or individual ramekins if desired.

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

Garnish with fresh chives or parsley, if desired, and serve hot.