Boil Water and preheat your oven to 350. Once water is boiling, salt the water and add elbow macaroni. Cook until done, then strain. Drizzle with olive oil to prevent sticking.
Grate all 4 cheese varieties and place them in a bowl.
In a pan over medium heat, melt 1/2 cup of butter. When bubbling and frothy, sprinkle 00 flour across the top of your pan. Stir and allow to bubble.
Add milk, cream, and a generous amount of cracked peppercorn. Allow it to simmer and reduce slightly. Reduce heat.
Stir in most of your cheese (saving a little bit to top the macaroni before it goes in the oven). Whisk your sauce until your cheese melts, and you have a smooth texture.
Add truffle tapenade and cooked elbow macaroni. Stir until fully coated.
Place in a casserole dish or cast iron pan. Top with the remaining cheese and a sprinkle of breadcrumbs.
Bake until bubbling and golden brown.
Remove from heat. Shave fresh black truffle over top and add a drizzle of truffle oil.
Enjoy!
