Step 1

Preheat oven to 350°F. Butter a cast iron skillet, and set aside.

Step 2

Cook macaroni to instructions on packaging.

Step 3

While the macaroni is cooking, start your roux. In a medium pot on low heat, melt the butter, sprinkle in the flour, and stir constantly until it makes a smooth, thick paste. Stir in heavy cream and whisk until smooth. Add garlic powder, pepper and seasoning salt to taste.

Step 4

Begin adding the extra sharp cheddar, mozzarella, smoked Gouda, fontina and Parmesan to the mixture, stirring well each addition until the sauce is smooth.

Step 5

Add truffle oil to taste (a little goes a long way!). Stir entire mixture until smooth.

Step 6

Drain macaroni, and toss into pot with cheese sauce. Toss gently until well combined.

Step 7

Pour pasta and cheese mixture into buttered skillet. Top with cheddar Jack and panko bread crumbs.

Step 8

Bake for 25 minutes. Let sit 5 minutes before serving.