White Truffle Mac & Cheese

Ingredients
3/4 pound elbow macaroni pasta
4 tbsp unsalted better
4 tbsp all purpose flour
3 c whole HOT milk
1 tsp ground pepper
1/2 tsp ground nutmeg
1/2 c. grated Parmesan cheese
1/2 c. grated fontina cheese
1 c. grated cheddar cheese
1 tsp granulated garlic
1 T white truffle oil & 1 T for drizzling
3/4 tsp salt (or to taste)

Topping
1/4 c. bread crumbs
1/4 c. grated Parmesan cheese
1 tbsp chopped parsley
2 T unsalted butter, melted

Directions
1.  Preheat oven to 350F.
2.  While the pasta is cooking, heat the butter, over medium heat in a saucepan until it begins to bubble but not letting it brown.
3.  Cook the pasta according to the package instructions.  Drain, put back into pot and set aside.
4.  As soon as the butter is bubbling, whisk in the flour to create a roux for the white-sauce base. Cook the flour and butter, over low heat, for about 5 minutes, then add the hot milk in a steady stream while stirring constantly.
5.  Cook the white sauce for 7 - 10 minutes, or until thickened. Add the salt, white pepper, garlic, 1 tbsp of the white truffle oil and nutmeg.
6.  Mix in the Parmesan, cheddar and Fontina cheeses. Cook for five more minutes while mixing it all together until smooth over very low heat.
7.  Add the cheese sauce to the pasta and mix.  (Note:  You don't have to use all the pasta.  You want to make sure it there's enough cheese to pasta ratio.  If you have too much pasta, your mac and cheese will be dry after you bake it.) Pour into prepared baking dish.
8.  Mix together the melted butter, bread crumbs, parsley, and Parmesan cheese in a small bowl and sprinkle over the top of the pasta.
9.  Bake for 15-20 minutes or until lightly brown and bubbly.
10.  Let it stand for about 5 minutes and drizzle an additional 1 T of white truffle oil over the top. (optional)