Truffled Macaroni and Cheese | Saveur

Ingredients

• Kosher salt, to taste
• 8 oz. hollow pasta, preferably elbow macaroni or shells
• 3⁄4 cup panko breadcrumbs
• 6 tbsp. unsalted butter
• 1⁄2 tsp. paprika
• 3 sprigs fresh thyme
• 2 shallots, minced
• 1 bay leaf
• 1⁄4 cup flour
• 1⁄8 tsp. cayenne pepper
• 3 cups milk
• 15 oz. Velveeta, cut into 1" cubes
• 12 oz. grated Gruyère (about 2 cups)
• 2 oz. blue cheese, crumbled (about ¼ cup)
• 1 tsp. finely chopped black truffles
• 1 tsp. black truffle-infused oil
• Freshly ground black pepper, to taste
• Thinly sliced black truffle, for garnish