Truffled Mac & Cheese

I have a deep rooted problem with macaroni and cheese. I used to be addicted to Kraft mac and cheese to the point where I was allergic to it. I didn't care I ate it and got a rash on my arms and they would bleed but I had to have it (TMI??) SO I have adapted this grown up version to the point of perfection and if you think its not you can stop reading my blog, because it is.Trust me I am the expect on mac and cheese.

Truffled Mac & Cheese

Ingredients:

For the Bechamel:
2 cups whole milk
3 tablespoons butter
3 tablespoons all purpose flour
1 tsp. nutmeg
1 tbs Truffle oil

For the Cheese Sauce:
All the Bechamel
 1 cup grated Parmesan 
1 cup Gruyere cheese
1 cup White cheddar Aged
1 lb. pasta I like Farfelle
1 cup scallions
salt and pepper
1 cup PANKO crumbs
Truffle oil drizzle

Directions:
 
Start by making the bechamel sauce. Bring two cups of whole milk to a simmer in a medium sauce pan. Stir constantly to avoid scorching. In a separate sauce pan melt 3 tablespoons butter. Whisk in 3 tablespoons all purpose flour to form a roux. Incorporate the roux with the hot milk and continue to stir until it thickens, about 5 minutes. Season with salt and pepper to taste truffle oil and 1 tsp. nutmeg.
Then combine the bechamel sauce with all other ingredients except the panko crumbs. Place in a large cooking dish or individual ramekins. Top with Panko and a dash of truffle oil. Place in oven under broil till the PANKO gets golden brown.