Preheat oven to 350 degrees F.

Cook the macaroni according to package instructions until al dente. Drain and set aside.

In a medium saucepan, melt the butter over medium heat. Blend in the flour and let it cook for about a minute, allowing the raw flour to cook. Next, stir in salt, ground mustard, smoked paprika, and truffle-infused hot sauce. Cook for another 90 seconds.

Slowly add the milk and/or half and half, stirring constantly to avoid clumps of flour forming. Bring to a simmer and let it simmer for 1 minute, until it begins to thicken.

Remove the saucepan from heat and stir shredded white cheddar and Gruyere cheeses. Stir until the cheese is melted and the sauce is smooth. Add the cooked macaroni to the sauce and stir until all of the noodles are completely covered in cheese sauce.

Grease a 9x13-inch baking dish and pour half of the pasta mixture into it. Sprinkle more a cup of shredded cheese on top of this first layer. Add the remaining pasta and top with the remaining shredded cheese (mozzarella). Bake in the preheated oven for 20-25 minutes or until the dish is bubbly and golden brown. Broil for a few minutes for an extra golden and crunchy crust.