INGREDIENTS
•
2 cups uncooked elbow macaroni
•
1 tablespoon butter
•
1 egg, beaten
•
1 cup milk
•
1 1/2 cups shredded sharp cheddar cheese
•
1 1/2 cups shredded mozzarella cheese
•
1 1/2 cups Parmesan cheese
•
1/2 cup seasoned dry bread crumbs
•
2 teaspoon olive oil
•
1/2 teaspoon salt
•
1/2 to 1 teaspoon truffle oil