Method

1. Preheat oven to 375°F (190°C).
2. Grease a non-stick muffin pan (for bigger appetites, butter only 10 muffin cups); divide breadcrumbs between cups. Shake and tilt pan to coat all sides of cups well. Discard any excess.
3. In a large pot of boiling salted water, cook macaroni for about 8 min or until al dente, or according to package directions.
4. Meanwhile, in a medium saucepan set over medium-high heat, melt butter.
5. Sprinkle with flour, mustard, salt and pepper; cook, whisking, for 1 min.
6. Gradually whisk in milk.
7. Bring to a boil and reduce heat. Whisk for 3 to 5 min or until smooth and thickened.
8. Remove from heat; stir in truffle oil and 2 cups (500 mL) Cheddar until melted and smooth.
9. Drain macaroni and return to pot.
10. Pour cheese sauce over pasta; stir until coated.
11. Divide mixture evenly among muffin cups.
12. Sprinkle with remaining cheese.
13. Bake for 20 min or until hot.
14. Let stand for at least 10 min.
15. Run a small knife around each muffin, then ease out of cup.